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
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.
Mmmm, yes, I am a carrot cake fan! I used to especially love the cream cheese frosting- kinda miss that now.. oh well- anything tastes good with a coconut butter frosting right!?! I love carrot-cake-ifying anything too- from doughnuts, to waffles, to ice cream- yum yum!
I love love love carrot cake! Except occasionally when there are literally huge chunks of carrot in it, and I feel like I’m eating cake with some vegetables…then not so much. But this looks great; I don’t think I’ve ever heard of a carrot cake crumble before!
Mmm yes I do ! (like carrot cake) I was thinking of doing a traditional one for my birthday, but this recipe looks a little easier to share round as party food- LOVE it!
OK, hold it….
*FREAKING OUT* I just found out about your website, and I love it!! I must try out some of these recipes!
Actually, I was never a huge fan of carrot cake (I LOVE chocolate) until I stumbled upon a carrot cake recipe by Chuck Hughes that was absolutely DELICIOUS!!! It’s now up there on my list of favourite desserts! I especially love making carrot cake oatmeal (http://www.bitesforbabies.com/recipes/carrot-cake-oatmeal/) which I actually made intentionally for my kids, lol!
This looks amazing! I would love this in a single-lady recipe. 🙂 I’m hooked on everything carrot cake. I had a carrot cake sandwich for lunch four times in one week. 🙂
I love carrot cake and all carrot cake variations! I think this crumble is a fabulous idea. I agree that carrot cake tastes better the next day -it’s like banana bread that way! And that ice cream on top looks AMAZING. There’s just something about those little vanilla bean specks that makes me hungry 🙂
This looks so good, and so bright and healthy too. I LOVE carrot cake!
I love carrot cake and will have to try this! Here’s my go-to recipe: http://taplatt.wordpress.com/2013/02/24/recipe-classic-carrot-cake-with-cream-cheese-frosting/
Made this last week and it was FANTASTIC!
Question: the topping was very dry and powdery….Is the fat supposed to go in the topping, or in the filling, like the recipe says?
I don’t think there is a topping and a filling. The instructions say to mix it all together and then bake.
It shouldn’t matter since everything is getting mixed together, but if you’d prefer to add it to the topping that’s fine!
just made this yesterday! it was delish! i made it with carrot and pineapple–i threw a shredded apple in as well because it was sitting by itself in my fridge…i’ll be making this over and over again…what a wonderful way to get more fruits & veggies into our diets…only one deviation from your instructions–i massaged 1tbsp of solid coconut oil into the crumble with my fingers until it was a coarse crumbly meal and baked it on top of the fruit instead of mixing it in…
thanks for the inspiration!