thepioneerwoman
Carrot Cake Cobbler
This carrot cake cobbler recipe is rich, moist, and full of warm spices like cinnamon, cardamom, and nutmeg. Serve it warm with vanilla ice cream on top!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●pan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Add 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.
2
In 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.
3
Sprinkle 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.
Vanilla ice cream or whipped cream, for serving
Nutrition Facts
calories
468 Calories
fat Content
24 g
fiber Content
3 g
sugar Content
43 g
sodium Content
458 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
47 mg
carbohydrate Content
58 g
saturated Fat Content
11 g
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