This is what happens when Easter is around the corner and you have carrot cake on the brain. I’m testing the recipes for the cookbook, and all I can think about with each recipe test is, “Wouldn’t these doughnuts be fun as a carrot cake version? Wouldn’t this cheesecake be fun as a carrot cake version? Wouldn’t this coffee chocolate chip ice cream be fun as a carrot cake version?”
Okay, so maybe not that last one… 😕
I probably ought to revisit that carrot cake cheesecake idea someday in the future. Today’s recipe is for Carrot Cake Crumble—like a deconstructed carrot cake, without all the extra flour getting in the way.
Above: carrot cake crumble topped with my favorite Healthy Ice Cream recipe.
Carrot Cake Crumble
(Serves 4-6)
- 1 1/2 cups sliced carrots ((180g)
- 3 cups diced pineapple (480g)
- 1 1/2 tsp pure vanilla extract
- 3 tbsp oil or buttery spread (Can omit, but crumble will be less rich) (30g)
- 1/2 cup rolled oats, gluten-free if needed (45g)
- 1/4 cup plus 1 tbsp flour of choice, excluding coconut (I used sorghum) (35g)
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- pinch pure stevia, or 3 1/2 tbsp sugar of choice
Preheat oven to 325F and grease an 8-inch square pan. Finely grate the carrots (I used a food processor), then combine with the pineapple, vanilla extract, and melted buttery spread or oil. In a separate bowl, combine all remaining ingredients. Pour wet into dry, and stir to combine. Transfer to the prepared pan, and bake 35 minutes or until golden. The recipe will be “fall apart” crumbly in the first few hours, but if left overnight in the fridge it becomes firmer. Eat warm or cold, topped with melted coconut butter or your favorite ice cream (my favorite recipe is linked under the second photo in this post) if desired. Leftovers can be refrigerated or frozen.
Click for: Carrot Cake Crumble Nutrition Facts
Question of the Day:
Do you like carrot cake?
It’s always been one of my favorite holiday desserts, especially with the frosting. When I was little, I looked forward to the day after Easter when we were allowed to eat leftover carrot cake for breakfast. Somehow, carrot cake tastes even better for breakfast than for dessert!
Link of the Day: Peanut Butter Chocolate Chip Cheesecake Ball
I LOVE carrot cake!!! I recently made some carrot cake pancakes and muffins! So good! I can’t wait to try this!
I have the same question as Beth about measuring the carrots pre- grating! And did you use a grating blade of the food processor or just processs the heck out of the sliced carrots? Thx
Slice the carrots first so that they are able to be measured (if you aren’t using a food scale) and so that your food processor will more easily be able to handle them. I guess, if you are grating by hand, you can just measure a little less instead of slicing first… maybe 2/3 cup grated? And yes, I just processed them with the normal blade. My food processor isn’t fancy enough to have any special blades 🙁
Hey Katie I love your blog and I had a question for you should you count calories or is that bad?
Looks amazing!! Can the pineapple be subbed for something else? If so, please let me know! Thanks so much!!
If she has a substitute that she’s tried she will tell you. Other commenters suggested apples.
Came out great!!! I saw the calorie content, how big a serving was that?
Sounds amazing! May I ask a question? Why no coconut flour?
Coconut flour is really weird. It doesn’t bake up like regular flour, so the ratios and textures and whatnot differ.
Personally, I don’t dare test the wits of coconut flour. i don’t know how paleo dieters do it.
EVA, thank you! I’m a glutton for punishment, sometimes, maybe I’ll test it out 😉 The dog always looks for treats, if it doesn’t work out 🙂
Haha now THAT’S the spirit!
For your sake, I hope the experiment goes well!
For your dog’s sake, I hope it doesn’t!
Just kidding about the latter, he can have the colorful store-bought treats instead.
Oooooh, there’ll be donuts in the cookbook? SWEET! Pun was indeed intended.
As for carrot cake, yeah I like it! It’s not overly sweet, but isn’t savory, so it balances out so well. It’s ORANGE! and it’s always decorated with those creepy little carrot fondant things. Carrot cake has no flaws.
As for your carrot cake crumble, I must try it. I made your carrot cake waffles as my last dinner at home before going back to college in the winter to take advantage of the wafflemaker and it was quite satisfactory! I’m also glad the pineapple gets ground up as I can’t digest regular pineapple.
What a brilliant idea! Carrot cake just happens to be one of my all time favourites as does a good old crumble. Yum!
Oh my goodness. Please tell me you are sharing this at my blog hop today! Hugs
P.S. you can link up through Sat.
Love carrot cake! It’s one of my favorite cakes, actually. This healthy take looks delicious! Pinned.