Carrot Cake Cobbler
Carrot cake cobbler is like taking a carrot cake and marrying it with a pecan pie, and its warm spices and gooey filling demand a big scoop of vanilla ice cream for serving.
Ingredients
Filling Ingredients
- 3 eggs
- 1 1/2 cups dark corn syrup
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 2 cups pecans chopped
Cobbler Ingredients
- 1 1/2 cups flour
- 1 tablespoon baking powder
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 8 tablespoons butter cold
- 3/4 cup buttermilk I used milk with a touch of vinegar
- 1 teaspoon vanilla
- 1 1/2 cups carrots shredded
Instructions
- Preheat the oven to 375 degrees. Butter a seven-by-10-inch baking dish, and set it aside.
- For the filling, in a large bowl, whisk the eggs, corn syrup, brown sugar, vanilla, cinnamon, allspice and salt until it’s well-combined. Stir in the pecans, and pour the mixture into the baking dish.
- In another mixing bowl, combine the flour, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and salt and stir to combine.
- Cut in the butter with a fork or pastry cutter until it’s well incorporated. Stir in the buttermilk, vanilla and carrots, just until it’s combined.
- Drop scoops of the cobbler mixture evenly over the top of the filling (there will be some gaps).
- Bake for 40 to 45 minutes or until the top is golden brown and the filling bubbles around the edges.
- Rest for at least 10 minutes before serving.
- Serve warm or room temperature, along with some vanilla ice cream.