Toffee Carrot Cobbler Cake
I received compliments when I served this pudding-type cobbler, especially since my husband’s favorite dessert is carrot cake. I use Eggland's Best eggs in all my baking and breakfast recipes. There is definitely a difference in taste from ordinary eggs, especially since I was raised on a farm and we had fresh eggs.
Make This Recipe
Ingredients
Cake:
1 package (8-ounces) cream cheese, softened
1 1/2 cups firmly packed light brown sugar
1 cup (8-ounces) sour cream
4 Eggland’s Best eggs, large
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 teaspoons cinnamon
1 1/4 cups graham cracker crumbs
1 package (8-ounces) English toffee bits
1 cup chopped pecans
1 3/4 cups grated carrots
Brown Sugar Cream:
1 cup heavy whipping cream
1/3 cup light brown sugar
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
Preparation
Cake:
- Preheat oven to 350°F. Butter a 11x7x2-inch glass baking pan.
- In a medium mixer bowl, combine cream cheese and brown sugar; blend at medium speed until well blended.
- Gradually add sour cream, Eggland’s Best eggs, salt, vanilla and cinnamon; beat until well blended.
- In a large mixing bowl combine crumbs, toffee bits and pecans. Stir in cream cheese mixture and grated carrots; mix well.
- Pour into a prepared baking pan. Bake at 350°F for 40 to 45 minutes, or until firm in center and edges are golden brown.
- Serve slightly warm or chilled with dollops of the prepared brown sugar cream. Refrigerate leftovers.
Brown Sugar Cream:
- Combine the whipping cream, brown sugar, vanilla, and cinnamon in a mixing bowl.
- Beat on high for 3 to 4 minutes until stiff peaks form. Spoon a dollop on each serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 12 |
|---|---|
| Calories | 464 |
| Fat | 30.9g |
| Saturated Fat | 12g |
| Cholesterol | 105mg |
| Sodium | 228mg |
| Carbohydrates | 43g |
| Dietary Fiber | 3.4g |
| Protein | 8.3g |