Carrot Cake Cobbler – Lauren’s newest

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Carrot Cake Cobbler is crispy and crunchy on the outside and soft and tender on the inside. It’s the ultimate Easter dessert with a cake-like center and hot caramel sauce on the bottom! If you’re looking for a more traditional Easter treat, you’ll love my carrot cake recipe.

Perfect for Easter!

I’ve been thinking…since Easter is only a few days away and I love carrot cake in all shapes and YOU love my Pumpkin Pecan Cobbler (and Chocolate Cobbler too!), why not combine the two and create a Carrot Cake Cobbler?

I tried it, loved it and now I’m posting all about it because that’s what you want to do.

How to make carrot cake cobbler

You only need 10 minutes of active time to make this and then another 40-50 more to bake. Serve it hot and watch the guests fall to the floor in sweet, sweet food comas. For full recipe details, including required ingredients and measurements, see the recipe card below. 🙂 Here is step by step what to expect when making this cobbler:

Preheat the oven + make the dough

Preheat oven.

Mix in a medium bowl flour, baking powder, salt, sugar and spices. Put aside.

Stir in a smaller bowl (unsweetened) applesauce, milk, melted butter, vanilla and grated carrot to combine together. Pour wet ingredients in dry ingredients and knead into a thick dough.

Note: If you don’t want to use applesauce, you can use more butter or oil instead.

Pour batter into a casserole dish

Pour into a small 8-inch rectangular casserole dish with high sides. Set aside and prepare the topping.

make topping

Stir in a separate bowl sugar, brown sugar, And walnuts together. Spread evenly over the top of the dough.

Pour over hot water + bake

Pour hot water about the whole (without stirring anything!!).

Bake for 40-50 minutes or until the middle is set. Be sure to place it on a baking sheet in case it blisters.

Cool and then serve

Allow the cobbler to cool for 5-10 minutes before serving. Serve with more nuts and cheesecake ice cream.

What to serve with Carrot Cake Cobbler

Just like the original pumpkin, this carrot cake cobbler is the best of both worlds with its warm cake topped with bubbly sweet sauce and its melty ice cream. (Vanilla ice cream or whipped cream is perfectly fine, but be sure to use cheesecake ice cream if you can find it! Got mine at Coldstone!)

One of my readers even served this with cinnamon ice cream and caramel sauce! YUM!

Storage Instructions

Store completely cooled leftovers in an airtight container in the refrigerator for 4-5 days. You can easily reheat leftovers in the microwave for 10-15 seconds.

Can I prepare this recipe in advance?

Yes, you definitely can, but the longer it sits, the less syrupy goodness will remain. The best I can recommend is to prepare the batter ahead of time (using double-acting baking powder) and add the sugar and nut topping along with the very hot water right before baking. This way you’re still preparing ahead of time but enjoying it fresh. The double-acting baking soda is important because it helps the cobbler rise once when added to liquids and twice when exposed to heat.

Can I freeze the shoemaker?

I’ve never had to freeze this recipe, so have no control over how that would work.

frequently asked Questions

I pulled this Q&A from my Pumpkin Pecan Cobbler post. Since this recipe is a tweaked version of this recipe, the questions and answers apply here as well.

Can I double the recipe?

YES! And I know 3 cups of water seems like too much, but that’s usually what you do when doubling a recipe. You double every single measurement. I suppose if you’re concerned about that, you can reduce that amount. It just means you’ll have less caramel-pumpkin-like liquid under your cake.

Can I bake this in a 9×13 pan?

Yes, but only if you plan on doubling the recipe!

Mine didn’t cook all the way through. What is wrong?

When I first tested this recipe, mine came out quite globular and mushy at first too. But then I switched to new fresh baking powder and that worked! Don’t forget baking powder! Also check your oven temperature. Mine is spot on at 350 degrees and my cobbler was done in exactly 40 minutes. Some ovens run hot, some cold. Also, glass bakeware cooks differently than metal or ceramic. Many different factors can affect baking time. The cobbler may be ready in 40 minutes or you may need to bake it closer to 50 minutes. While the center is baked, you should be ready.

Can I make this gluten free?

I don’t understand why not, although many gluten free baking mixes vary significantly due to their different flour mixes. I’ve had good success with Pamela’s GF brand all-purpose flour baking mix.

Did you forget to include eggs as an ingredient?

No. No eggs are needed for this recipe.

Your casserole dish you used in this recipe looks big! Is it?

The casserole dish I used is a 9″x 6″ casserole dish from Crate and Barrel. It’s definitely on the small side. I think there was some confusion because it’s so small, but in the recipe I state you can get 8 servings. But look at the increases. It doesn’t do much but puffs up and is very sweet and decadent which is why I said it could serve 8.

More carrot cake recipes to try!

As usual, you will find the printable recipe card below.

If you made this recipe I would really appreciate it if you did give it a star rating! If you have a picture of your finished dish, share it with me on Instagram using the hashtag #laurenslatest and tag me @laurens_latest. Have a great day, friends! 🙂