Carrot Cake Cobbler with Caramel Pecan Filling
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Cozy, Gooey, and a Little Unexpected
This one is part carrot cake, part cobbler, and part pecan pie situation in the best way. The top bakes up soft and spiced while the bottom turns rich, gooey, and full of caramel pecan flavor. It’s the kind of dessert that feels extra cozy and a little unexpected, especially served warm.
Serve it warm straight from the dish, with vanilla ice cream or whipped cream melting into the pecan-caramel layer. This is the kind of dessert that gets even more dramatic once you scoop down to the bottom.
Carrot Cake Cobbler with Caramel Pecan Filling
This Carrot Cake Cobbler has a soft spiced topping and a rich caramel pecan layer underneath for the perfect cozy dessert.
Equipment
- 7×10 baking dish, at least 2 1/2 inches deep
- Medium mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Spoon or scoop
Video
Ingredients
For the Caramel Pecan Filling
- 3 eggs room temperature
- 1 ½ cups corn syrup
- ¾ cup light brown sugar packed
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ½ teaspoon kosher salt
- 2 cups pecans chopped
For the Cobbler
- 1 ½ cups all purpose flour (or 1:1 gluten-free flour)
- 1 tablespoon baking powder
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ teaspoon kosher salt
- 8 tablespoons butter (cold)
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups carrots (finely ground or very finely shredded)
Instructions
- Preheat the oven to 375°F. Butter a 7×10 baking dish, making sure it is at least 2 ½ inches deep.
- In a large bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, cinnamon, allspice, and salt until smooth. Stir in the chopped pecans.
- Pour the pecan filling into the prepared baking dish.
- In a separate bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
- Cut the cold butter into the dry ingredients using a pastry cutter or fork until pea-sized crumbs form.
- Add the buttermilk, vanilla extract, and carrots. Stir just until combined.
- Scoop equal portions of the cobbler dough over the pecan filling. It does not need to fully cover the top.
- Bake for 40 to 45 minutes, or until the cobbler is golden and the filling is bubbling and set around the edges.
- Let rest for 10 to 15 minutes before serving.
Notes
- Use finely ground or very finely shredded carrots so they blend evenly into the cobbler topping.
- Do not overmix the cobbler dough or it can bake up dense.
- A deeper baking dish matters here since the filling bubbles up as it bakes.
- Serve warm on its own or with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator and rewarm before serving.
Nutrition
Calories: 574kcalCarbohydrates: 86gProtein: 6gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 75mgSodium: 520mgPotassium: 234mgFiber: 3gSugar: 68gVitamin A: 3600IUVitamin C: 1mgCalcium: 147mgIron: 2mg
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I made this cobbler for Easter dinner and it was an absolute hit. My 3 kiddos are not huge pecan fans but even they loved this dessert. The pecan filling is gooey and rich and the pecans were the perfect texture. The carrot cobbler was deliciously spiced and paired perfectly with the pecan filling. This recipe is a keeper!