Carrot Cake Cobbler

One of my favorite parts of sharing recipes is hearing from all of you. Every once in a while, someone sends me a recipe recommendation that immediately makes me stop and think, "How have I never tried this before?"

That happened this week when someone suggested Carrot Cake Cobbler. First of all... carrot cake? Yes, please. Second... cobbler? Also yes!

If you've been around here for a while, you already know that Annie the Porcupine and I have a bit of a carrot obsession. From carrot cake cookies to muffins, cheeseballs, and just about anything else involving carrots, we're always willing to give it a try. So naturally, this recipe jumped right to the top of my "must-bake" list.

It has all the cozy flavors we love—warm cinnamon, sweet carrots, and a rich buttery topping that bakes into its own delicious sauce. Add a scoop of vanilla ice cream while it's still warm, and you have the perfect dessert for a family dinner, book club, or just because it's Tuesday.

Thank you to the reader who shared this recommendation. I love discovering new recipes through this amazing community, so keep them coming! You never know which one will become the next Annie favorite.

Now... who's ready for dessert?

Carrot Cake Cobbler Ingredients:

Cake

- 1 c. all-purpose flour

- 2 tsp. baking powder

- 1 tsp. ground cinnamon

- ¼ tsp. ground nutmeg

- ¼ tsp. salt

- ½ c. granulated sugar

- ½ c. brown sugar

- ½ c. milk

- ¼ c. melted butter

- 1 tsp. vanilla extract

- 1½ c. finely grated carrots

- ½ c. chopped walnuts or pecans (optional)

- ½ c. raisins (optional)

Topping

- ½ c. brown sugar

- ½ c. granulated sugar

- 1 tsp. ground cinnamon

Other

- 1½ c. very hot water

Directions

1. Preheat oven to 350°F. Grease an 8 x 8-in. baking dish.

2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, salt, granulated sugar, and brown sugar.

3. Stir in the milk, melted butter, and vanilla until just combined.

4. Fold in the grated carrots and, if using, the walnuts, pecans, and raisins.

5. Spread the batter evenly into the prepared baking dish.

6. In a small bowl, combine the topping ingredients and sprinkle evenly over the batter.

7. Carefully pour the 1½ c. hot water over the top. Do not stir.

8. Bake for 40–45 min., or until the top is golden brown and set. A rich caramel-like sauce will form underneath the cake.

9. Let cool for 10–15 min. before serving.

Serve warm with:

- Vanilla ice cream

- Fresh whipped cream