Carrot Cake Cobbler Recipes

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.

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour peaches into a baking dish. Sprinkle cake mix on top and pour melted butter all over.
• Bake in the preheated oven until golden brown, about 50 minutes.