Pioneer Woman Carrot Cake Cobbler

Pioneer Woman carrot cake cobbler is a warm, gooey spring dessert with grated carrots, pecans and cinnamon that comes together in 55 minutes. Save this easy carrot cake dessert for Easter, Thanksgiving or a cozy Sunday dinner, because it's a one-pan, make-ahead friendly bake.

Pour the boiling water over the top slowly and never stir it in, because that water is what makes the cobbler so moist. Stir it and you lose the cakey layer on top and the saucy layer underneath.

The batter goes over melted butter in a hot skillet, then gets brown sugar, pecans and boiling water on top. That layering builds a crisp, caramelized crust over a rich sauce, which a regular carrot cake can't give you.

Pioneer Woman Carrot Cake Cobbler

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

468

kcal

A tender, cakey top bakes over a buttery brown sugar sauce, with soft grated carrots and crunchy pecans throughout. Once it comes out of the oven, spoon it up warm so the ice cream melts right in.

Ingredients

• 1/2 c. (1 stick) salted butter
  

• 1 c. self-rising flour
  

• 3/4 c. granulated sugar
  

• 2 tsp. ground cinnamon
  

• 1/2 tsp. ground cardamom
  

• 1/2 tsp. kosher salt
  

• Pinch of ground nutmeg
  

• 3/4 c. buttermilk
  

• 2 tsp. vanilla extract
  

• 1 1/2 c. grated carrots (from 3 medium carrots, grated on the large holes of a box grater)
  

• 1/2 c. dark brown sugar
  

• 1/2 c. chopped pecans
  

• 1 c. boiling water
  

• Vanilla ice cream or whipped cream, for serving
  

Directions

• Melt the butter: Add 1/2 cup (1 stick) salted butter to a 10-inch cast-iron skillet or 9-by-9-inch ceramic baking dish and set it in the oven. Preheat the oven to 350°F, and the butter will melt and bubble gently while it heats.
• Mix the dry ingredients: Whisk 1 cup self-rising flour, 3/4 cup granulated sugar, 2 teaspoons cinnamon, 1/2 teaspoon cardamom, 1/2 teaspoon kosher salt and a pinch of nutmeg in a large bowl. Keep whisking until everything is well combined.
• Make the batter: Stir in 3/4 cup buttermilk and 2 teaspoons vanilla until smooth and no lumps remain. Then fold in 1 1/2 cups grated carrots, which come from about 3 medium carrots grated on the large holes of a box grater.
• Spoon over the butter: Spoon the batter evenly over the melted butter in the hot pan, and do not stir. The batter won't cover the whole surface, and that's exactly right.
• Add the toppings: Sprinkle 1/2 cup dark brown sugar evenly over the batter, then scatter 1/2 cup chopped pecans on top. Make sure the pecans reach all the way to the edges.
• Pour the boiling water: Slowly pour 1 cup boiling water evenly over the top without stirring. Then gently carry the pan to the oven so nothing sloshes.
• Bake and serve: Bake for about 40 minutes, until a nice crust forms and the center is mostly set. Serve it warm with vanilla ice cream or whipped cream.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut instead of pecans?

Walnuts work well here because they have the same crunch and slightly bitter edge that balances the sweet sauce. You can also leave the nuts out completely, and the cobbler will still bake up with a good crust.

How do I store leftover carrot cake cobbler?

Cover the pan or move the cobbler to an airtight container and keep it in the fridge for up to 3 days. Reheat single portions in the microwave or a 350°F oven until warm, since the sauce firms up when chilled.

Can I make this ahead for a holiday?

It tastes best fresh from the oven, when the sauce is still hot and runny. You can grate the carrots and chop the pecans a day ahead, then mix and bake it just before dessert.

What if I don't have self-rising flour?

Make your own by whisking 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Use it as a straight swap, but keep in mind the recipe already has 1/2 teaspoon kosher salt, so you may want to skip the extra salt.

What's the most common mistake with this cobbler?

Stirring after the water goes in is the big one, because it blends the layers into one dense, gummy mass. Pour slowly and leave it alone, and the sauce will settle at the bottom as it bakes.