Description
Experience the magic of spice-scented cake and a molten, caramelized sauce. This Carrot Cake Cobbler marries tender, spiced carrot cake bites with a rich, syrupy layer of brown sugar and crushed pineapple. Perfect for potlucks or cozy weeknights, this recipe yields a restaurant-grade dessert with minimal effort and no complicated techniques. It is a warm, comforting treat that features the crunch of toasted walnuts and the natural sweetness of fresh carrots in every spoonful.
Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 (8 oz) can crushed pineapple, undrained
1/4 cup melted butter
2 teaspoons vanilla extract
1 cup finely grated fresh carrots
2/3 cup brown sugar
1/4 cup chopped walnuts
1 1/2 cups boiling water
Instructions
Preheat your oven to 350°F to ensure an even bake across the dish.
In a medium mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, ginger, and nutmeg until well combined.
In a separate bowl, stir the crushed pineapple with its juice, melted butter, vanilla extract, and grated carrots.
Combine the wet ingredients into the dry ingredients and stir until just incorporated.
Spread the batter into a greased baking dish.
Whisk together the brown sugar, chopped walnuts, and boiling water in a small bowl.
Pour the sugar water mixture carefully over the batter.
Bake for 45 minutes until the cake is set and the sauce is bubbly and thickened.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave before serving to maintain the molten sauce texture.
- Prep Time: 15
- Cook Time: 45
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American