Description

Oh, the smell of cinnamon and sweet carrots baking! That aroma instantly transports me back to my grandmother’s kitchen. She always had a way of turning simple ingredients into pure magic.

Ingredients

All-Purpose Flour: 1 ½ cups

Granulated Sugar: 1 cup

Baking Powder: 2 teaspoons

Ground Cinnamon: 1 teaspoon

Ground Nutmeg: ½ teaspoon

Salt: ¼ teaspoon

Milk: ¾ cup (Whole or 2% milk works best)

Vegetable Oil: ¼ cup (Canola oil also works)

Vanilla Extract: 1 teaspoon

Shredded Carrots: 1 ½ cups (Finely shredded)

Chopped Pecans: ½ cup (Optional, but adds great crunch)

Brown Sugar: ½ cup (For the topping)

Butter: ¼ cup (Melted, for the topping)

Instructions

1. 1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.

2. 2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.

3. 3. Create a well in the center. Pour in the milk, vegetable oil, and vanilla extract. Stir until just combined; do not overmix the batter for your carrot cake cobbler.

4. 4. Gently fold in the shredded carrots and chopped pecans.

5. 5. Spread the carrot cake cobbler batter evenly into the prepared baking dish.

6. 6. In a separate small bowl, combine the brown sugar and melted butter. Drizzle this topping mixture over the cobbler batter.

7. 7. Bake for 30-35 minutes, or until the carrot cake cobbler is golden brown and a toothpick inserted into the center comes out clean.

8. 8. Let this amazing carrot cake cobbler cool slightly before serving.

Prep Time: 15-20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 25g
Sodium: 180mg
Fat: 12g
Saturated Fat: 4g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 15mg

Keywords: carrot cake cobbler, easy dessert, comfort food, baking, family favorite, moist carrot cake