Carrot Cake Cobbler
It’s everything you love about carrot cake, baked into a warm, gooey cobbler.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
15 mins
Total Time:
55 mins
There is nothing—and I mean nothing—better than a big spoonful of this warm, gooey carrot cake cobbler with a scoop of vanilla ice cream melting over the top.
Carrot cake (especially Sigrid's carrot cake) is one of my favorite springtime desserts. The tender, moist cake, the wonderful spices, the crunchy pecans... I love it, I dream about it, and in no life could I ever have enough of it. So, it's only natural that I find a dozen more ways to enjoy all that carrot cake goodness. (Hello, carrot cake bars, carrot cake cupcakes, and carrot cake trifle.)
This cobbler is a new favorite and it is tremendously good. The method is a little quirky: Yes, you really do pour boiling water over the whole thing and, no, stirring is not allowed. Don't ask questions, just try it! The outcome is magical.
Why do you pour boiling water over the batter before baking?
I know it feels a little wrong, but that boiling water is the secret to the cobbler’s ultra-moist texture. As the cobbler bakes, the liquid settles at the bottom of the skillet while the batter rises to the top. What you’re left with is a soft, cakey layer on top and a rich, saucy layer underneath. It's divine!
Can you use pre-shredded carrots in carrot cake cobbler?
No, pre-shredded carrots tend to be too dry and too chunky for a recipe like this. Freshly grated carrots have more moisture, and they’re finer, so they melt right into the batter. Just grate about three medium carrots on the large holes of a box grater. You can also shred them in a food processor using the shredding disc.
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Ingredients
- 1/2 cup (1 stick) salted butter
- 1 cup self-rising flour
- 3/4 cup granulated sugar
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1/2 tsp. kosher salt
- Pinch of ground nutmeg
- 3/4 cup buttermilk
- 2 tsp. vanilla extract
- 1 1/2 cups grated carrots (from 3 medium carrots, grated on the large holes of a box grater)
- 1/2 cup dark brown sugar
- 1/2 cup chopped pecans
- 1 cup boiling water
- Vanilla ice cream or whipped cream, for serving
Directions
- Step 1Add the butter to a 10-inch cast-iron skillet or 9-by-9-inch square ceramic baking dish and place it in the oven to melt while the oven preheats to 350°F. The butter should be gently bubbling.
- Step 2In a large bowl, whisk the flour, granulated sugar, cinnamon, cardamom, salt, and nutmeg until well combined. Stir in the buttermilk and vanilla until smooth and no lumps remain, then fold in the carrots. Spoon the batter evenly over the melted butter in the preheated pan (do not stir). The batter will not completely cover the surface.
- Step 3Sprinkle the brown sugar evenly over the batter. Sprinkle the pecans evenly over the batter, making sure you get all the way to the edges. Slowly pour the boiling water evenly over the top, without stirring. Gently transfer the pan to the oven and bake until a nice crust forms and the center is mostly set, about 40 minutes. Serve warm with vanilla ice cream or whipped cream.
Tips: For the best texture, assemble the cobbler just before baking. It is best served warm the day it’s baked and when the sauce is at its glossiest. Leftovers can be covered and refrigerated for up to 2 days; rewarm them gently in the oven or microwave.
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