Carrot Cake Cobbler

Ainekset

Which is slightly inconvenient because I JUST said I’m fighting the inevitable approach of Fall. But carrots are allowed to exist year round, so I’m standing by both statements.

This Reel has suddenly found a whole bunch of you, & there were so many questions about the recipe + the homemade caramel sauce that I put everything together in one place.

The full carrot cake cobbler + caramel sauce recipe is now on Wildly Rooted. Link in bio.

I’m a professional pastry chef so I bake a lot…

this one is good. Like really good. Like… hide-the-pan-from-everyone-in-your-house kind of good. 😍

This carrot cake cobbler is warm, soft, spiced to perfection, with a gooey caramel-like bottom… and when you pour salted caramel on top?? yeah… it’s over.

Carrot Cake Cobbler with Salted Caramel Sauce

For the Cake:

1 cup flour

2 teaspoons baking powder

½ teaspoon kosher salt

¾ cup sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ cup unsweetened applesauce

½ cup crushed pineapple (drained)

¼ cup milk

¼ cup unsalted butter, melted

1 ½ teaspoons vanilla

1 cup grated carrots

For the Topping:

⅓ cup sugar

⅓ cup light brown sugar

⅓ cup chopped pecans or walnuts

1 cup hot water

How to make it:

1. Preheat oven to 350°F.

2. Mix dry ingredients, then stir in carrots & wet ingredients.

3. Pour into greased baking dish.

4. Sprinkle sugar + nut topping evenly over batter.

5. Pour hot water over the top (don’t mix!).

6. Bake 40–45 minutes until golden with a gooey bottom layer.

Serve warm + drown it in salted caramel sauce 🤌

Save this one… you’re going to want it again.