Carrot Cake Cobbler with Caramel Pecan Filling

Ingredients

• 3 eggs (Room temperature)
• 0.5 cup corn syrup (May substitute sweetened condensed milk)
• 0.75 cup light brown sugar (Packed)
• 2 tsp vanilla extract
• 0.75 tsp ground cinnamon (Used in the filling and topping)
• 0.125 tsp ground allspice
• 0.5 tsp kosher salt (Divided between filling and topping)
• 2 cups pecans (Chopped)
• 0.5 cup all-purpose flour (May use a 1:1 gluten-free flour blend)
• 1 tbsp baking powder
• 0.5 cup sugar
• 0.25 tsp ground nutmeg
• 0.125 tsp ground ginger
• 0.125 tsp ground cloves
• 8 tbsp unsalted butter (Cold)
• 0.75 cup buttermilk
• 0.5 cup carrots (Finely ground or very finely shredded)
• homemade vanilla ice cream (For serving)

Steps

1. 1

   Preheat the oven to 375°F. Butter a 7×10-inch baking dish that is at least 2½ inches deep.

2. 2

   In a large bowl, whisk together the eggs, corn syrup, packed brown sugar, vanilla extract, ¼ teaspoon of the cinnamon, allspice, and ½ teaspoon of the kosher salt until smooth.

3. 3

   Stir the chopped pecans into the smooth egg mixture.

4. 4

   Pour the pecan filling into the prepared baking dish.

5. 5

   In a separate bowl, whisk together the flour, baking powder, sugar, the remaining ½ teaspoon cinnamon, nutmeg, ginger, cloves, and the remaining ½ teaspoon kosher salt.

6. 6

   Cut the cold butter into the dry ingredients using a pastry cutter or fork until pea-sized crumbs form.

7. 7

   Add the buttermilk, the remaining vanilla extract, and the carrots to the crumb mixture.

8. 8

   Stir just until the cobbler dough is combined; do not overmix.

9. 9

   Scoop equal portions of the cobbler dough over the pecan filling. The dough does not need to fully cover the top.

10. 10

    Bake for 30–40 minutes, until the cobbler is golden and the filling is bubbling and set around the edges.

11. 11

    Let the cobbler rest for 10–15 minutes before serving warm with homemade vanilla ice cream.

Notes

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions until warm so the pecan filling softens and the topping loses its refrigerator chill. The cobbler can be assembled up to 2 days ahead, covered, refrigerated, and then baked. For a 9×13-inch baking dish, double the recipe. If substituting sweetened condensed milk for the corn syrup, the source recommends checking the cobbler 5–8 minutes early to help prevent burning.

Nutrition per serving

• dessert
• baked
• American
• vegetarian
• cozy dessert
• make-ahead
• holiday
• served warm