Carrot Cake Cobbler with Caramel Pecan Filling
1 hr 5 minYield: 10
A spiced carrot cake cobbler with a pecan-caramel filling baked underneath a tender drop-biscuit topping.
| prepPreheat oven to 375°F / 190°C | ||||||
| prepButter a 7×10 baking dish (at least 2½ inches deep) | ||||||
| 3 eggs (room temperature) | Whisk eggs, corn syrup, brown sugar & spices | Pour filling into dish, scoop dough over top | Bake 375°F / 190°C, 30–40 min until golden | Rest 10–15 min, serve with ice cream | ||
| 360 ml corn syrup | ||||||
| 165 g light brown sugar (packed) | ||||||
| 2 teaspoons vanilla extract | ||||||
| ¼ teaspoon ground cinnamon | ||||||
| ⅛ teaspoon ground allspice | ||||||
| ½ teaspoon kosher salt | ||||||
| 200 g pecans (chopped) | ||||||
| 190 g all-purpose flour (or 1:1 gluten-free flour) | Whisk flour, baking powder, sugar & spices | Cut in cold butter until pea-sized crumbs | Stir in buttermilk, vanilla & carrots | |||
| 1 tablespoon baking powder | ||||||
| 100 g sugar | ||||||
| ½ teaspoon ground cinnamon | ||||||
| ¼ teaspoon ground nutmeg | ||||||
| ⅛ teaspoon ground ginger | ||||||
| ⅛ teaspoon ground cloves | ||||||
| ½ teaspoon kosher salt | ||||||
| 115 g unsalted butter (cold) | ||||||
| 180 ml buttermilk | ||||||
| 1 teaspoon vanilla extract | ||||||
| 165 g carrots (finely ground or very finely shredded) | ||||||
| homemade vanilla ice cream | ||||||
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