Apple Carrot Cake Cobbler Recipes

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CARROT APPLE CAKE



Carrot Apple Cake image

This is a great pick-me-up snack cake with rich cream cheese frosting. Moist and delicious, perfect for anytime!

Provided by Karamia

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
1 pinch salt
3/4 cup vegetable oil
1/2 cup white sugar
1/2 cup dark brown sugar, packed
2 large eggs
1 1/2 cups grated carrots
1 cup grated apple
6 ounces cream cheese, softened
3 tablespoons unsalted butter, softened (no substitutes)
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
walnut halves
grated lemon, rind of

Steps:

  • Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
  • Mix together flour, cinnamon, baking soda and salt in a large bowl.
  • In another bowl, whisk together oil, sugars and eggs until well combined.
  • Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
  • Stir in grated carrots and apples until just combined and pour into baking pan.
  • Bake for 30-35 minutes or until tests done in the center with a butter knife.
  • Cool for 5 minutes then take out of pan to cool completely on a wire rack.
  • For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
  • Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
  • Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
  • Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.

Nutrition Facts : Calories 422.8, Fat 22.5, SaturatedFat 7, Cholesterol 58.5, Sodium 185.6, Carbohydrate 53.9, Fiber 1.2, Sugar 43.5, Protein 3.4

APPLE-CARROT CAKE COBBLER



Apple-Carrot Cake Cobbler image

Betty Crocker™ Super Moist™ carrot cake mix and apple come together in this wonderful cobbler - a perfect baked dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 12

Number Of Ingredients 10

8 large Fuji apples (about 4 1/2 lb), peeled, sliced
3/4 cup packed brown sugar
1 tablespoon Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
1 box Betty Crocker™ Super Moist™ carrot cake mix
1/4 cup butter, melted
2 eggs
3 cups powdered sugar
1/2 teaspoon vanilla
1/2 to 2/3 cup buttermilk

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, toss apples, brown sugar, flour and cinnamon until apples are coated. Pour into baking dish.
  • In same bowl, stir together cake mix, melted butter and eggs until blended. Spread or dollop batter over apples.
  • Bake 40 to 45 minutes or until filling is bubbly and topping is golden brown.
  • In medium bowl, mix powdered sugar, vanilla and enough buttermilk until glaze is thin enough to drizzle. Drizzle glaze over individual servings of warm cobbler.

Nutrition Facts : Calories 510, Carbohydrate 96 g, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 390 mg

GRANDMA'S APPLE CARROT CAKE



Grandma's Apple Carrot Cake image

Rich, moist and cinnamony, this old-fashioned cake recipe was handed down from our beloved Grandma Kelly. It's a perfect way to use up a few carrots and an apple...and it's ideal for smaller families, since it yields fewer servings.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 17

2 large eggs
1/2 cup canola oil
1/2 cup sugar
1/2 cup packed brown sugar
1 cup all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups finely shredded carrots
1 cup shredded peeled apple
CREAM CHEESE FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon lemon juice
1/4 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat the eggs, oil and sugars until smooth. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to egg mixture just until combined. Stir in carrots and apple., Spoon into a greased 9-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the frosting ingredients; beat until smooth. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 392 calories, Fat 18g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 190mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE COBBLER



Apple Cobbler image

This apple cobbler is a delicious, easy dish to take to your next potluck! Use your favorite apples or pie filling.

Provided by Erica Thomas Cox

Time 1h10m

Yield 10

Number Of Ingredients 8

¾ cup unsalted butter
1 cup brown sugar
1 teaspoon ground cinnamon
3 large apples, peeled and sliced
1 cup all-purpose flour
1 cup white sugar
1 teaspoon baking powder
1 cup milk

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C).
  • Melt 1/2 cup butter in an 8-inch square baking dish in the preheated oven, 3 to 4 minutes. Remove from the oven and set aside. Increase the oven temperature to 350 degrees F (175 degrees C).
  • Melt remaining 1/4 cup butter in a skillet over low heat. Add brown sugar and cinnamon; cook for 2 minutes. Stir in sliced apples and remove from heat.
  • Mix flour, white sugar, and baking powder together in a medium bowl. Add milk and mix well. Pour batter into the baking dish with melted butter. Pour apples evenly into the dish. Do not stir.
  • Bake in the preheated oven until golden brown, about 50 minutes.

Nutrition Facts : Calories 375 calories, Carbohydrate 61.4 g, Cholesterol 38.6 mg, Fat 14.5 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 9.1 g, Sodium 67.7 mg, Sugar 49.2 g

APPLE COBBLER CAKE



Apple Cobbler Cake image

Categories     Cake     Egg     Fruit     Dessert     Bake     Kid-Friendly     Apple     Fall     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12-14 servings

Number Of Ingredients 11

6 large tart green apples (about 2 1/2 pounds), peeled, quartered, cored, thinly sliced
2 cups plus 2 tablespoons sugar
2 teaspoons ground cinnamon
2 tablespoons plus 3 cups all purpose flour
2 tablespoons fresh lemon juice
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (1 stick) unsalted butter, melted, cooled
1/2 cup water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch baking pan. Place apples in large bowl. Add 1 cup sugar, cinnamon, 2 tablespoons flour and lemon juice and toss to blend well.
  • Stir in 1 cup sugar, 3 cups flour, baking powder and salt in medium bowl to blend. Whisk eggs, melted butter, 1/2 cup water and vanilla extract in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms. Spread 1 3/4 cups dough over bottom of prepared pan. Top with apple mixture. Drop remaining dough by tablespoonfuls evenly over apple mixture. Sprinkle with remaining 2 tablespoons sugar. Cover pan tightly with foil.
  • Bake cake covered 30 minutes. Uncover pan. Bake until cake is golden brown and apples are tender, about 45 minutes longer. Transfer pan to rack; cool cake 30 minutes. Cut cake into squares and serve warm.

CAKE-TOPPED APPLE COBBLER



Cake-Topped Apple Cobbler image

I was born and raised in the Midwest, and this sweet dessert reminds me of home. The kitchen smells wonderful while it's baking. It's done when you tap on the crunchy topping and it sounds hollow. -Dawn Ace of Berkeley, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 9

6 cups sliced peeled tart apples
1-1/2 cups sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons butter, softened
1 egg
1/4 cup egg substitute
1 cup all-purpose flour
1 teaspoon baking powder
4-1/2 cups fat-free frozen vanilla yogurt

Steps:

  • Arrange apple slices in an 8-in. square baking dish coated with cooking spray. Combine 1/2 cup sugar and cinnamon; sprinkle over apples., In a small bowl, beat butter and remaining sugar until crumbly, about 2 minutes. Add egg and egg substitute; mix well. Combine flour and baking powder; add to egg mixture and beat until blended. Drop by spoonfuls over the apples and spread evenly. , Bake at 350° for 40-45 minutes or until golden brown. Serve warm with frozen yogurt.

Nutrition Facts : Calories 352 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 137mg sodium, Carbohydrate 72g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.

APPLE-BRANDY CARROT CAKE



Apple-Brandy Carrot Cake image

A cake mix jumpstarts this loaded carrot cake. The cake is brandy-soaked in true southern style.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h20m

Yield 16

Number Of Ingredients 14

1 cup brandy
3 medium apples, peeled and diced (about 3 1/2 cups)
1 cup golden raisins
1 cup chopped pecans, if desired
1 box Betty Crocker™ Super Moist™ carrot cake mix
1/2 cup butter or margarine, softened
1/2 cup water
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice or ground cloves
3 eggs
1/4 cup butter or margarine
1/4 cup packed brown sugar
2 tablespoons milk
2 tablespoons brandy

Steps:

  • In large bowl, pour 1 cup brandy over apples, raisins and pecans; let stand 1 hour.
  • Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake pan with shortening; lightly flour. In large bowl, beat cake mix, butter, water, nutmeg, allspice and eggs with electric mixer on low speed 2 minutes. Stir in apple mixture. Pour into pan.
  • Bake cake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.
  • Meanwhile, in 1-quart saucepan, heat all Brandy Sauce ingredients to boiling over medium heat, stirring occasionally. Boil 2 minutes, stirring constantly.
  • Prick top of cake several times with fork. Pour Brandy Sauce over warm cake. Cool completely, about 2 hours. Store loosely covered.

Nutrition Facts : Calories 295, Carbohydrate 42 g, Cholesterol 65 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg

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