Carrot Cake Cobbler with Caramel Pecan Filling

Ingredients

• 3 eggs (room temperature)
• 1 ½ cups corn syrup
• ¾ cup light brown sugar (packed)
• 2 teaspoons vanilla extract
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground allspice
• ½ teaspoon kosher salt
• 2 cups pecans (chopped)
• 1 ½ cups all purpose flour ((or 1:1 gluten-free flour))
• 1 tablespoon baking powder
• ½ cup sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ teaspoon kosher salt
• 8 tablespoons unsalted butter ((cold))
• ¾ cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups carrots ((finely ground or very finely shredded))
• homemade vanilla ice cream

Steps

1. 1Preheat the oven to 375°F. Butter a 7x10 baking dish, making sure it is at least 2 ½ inches deep.
2. 2In a large bowl, whisk together the eggs, corn syrup, brown sugar, vanilla extract, cinnamon, allspice, and salt until smooth. Stir in the chopped pecans.
3. 3Pour the pecan filling into the prepared baking dish.
4. 4In a separate bowl, whisk together the flour, baking powder, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
5. 5Cut the cold butter into the dry ingredients using a pastry cutter or fork until pea-sized crumbs form.
6. 6Add the buttermilk, vanilla extract, and carrots. Stir just until combined.
7. 7Scoop equal portions of the cobbler dough over the pecan filling. It does not need to fully cover the top.
8. 8Bake for 30-40 minutes, or until the cobbler is golden and the filling is bubbling and set around the edges.
9. 9Let rest for 10 to 15 minutes before serving.

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