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Carrot Cake Crumble

Carrot Cake Dessert

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… 😕

Carrot Cake Dessert

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 Pudding

Carrot Cake Crumble

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

Carrot Cake Crumble

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

Published on April 10, 2014

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  1. Leslie - Definitely not Martha says

    I seriously love this idea. I’d love to try it with spelt flour. It never occurred to me that you could do a less-cakey version of carrot cake (though I LOVE crisps and crumbles of all sorts). I bet my kids would love this too. Yum! Thanks for posting this! I’m tempted to add a little handful of raisins too.

  2. Erika says

    Ohh! Now I want to make my carrot cookies (a cakey type of cookie)! Do you think drained crushed pineapple would work in this recipe?

  3. Teresa says

    Yum! I’ll definitely be trying this soon. I love carrot cake as long as it doesn’t contain evil raisins. (Raisins do not belong in baked goods where they get all plumped up and squishy.)

  4. Mia (Mia in Germany) says

    That looks delicious! Carrot cake is not something typical for Easter here, but I definitely like the idea of it for breakfast, yum. And thanks for the good laugh about the coffee chocolate chip ice cream as carrot cake 😉

  5. beth says

    I love carrot cake…but don’t really understand the directions you provided. what do you mean by sliced carrots and how do you shred sliced carrots. how do you dice pineapple? You through all ingredients into a food processor? What if you don’t have one? what kind of oil/butter did you use? Thanks.

    • Sarah says

      1. She put the sliced carrots into a food processor until they were shredded.
      2. You can buy diced pineapple. Or dice it with a knife.
      3. You don’t put all of the ingredients in a food processor. Just the carrots until shredded and then the pineapple, vanilla and oil (probably just for a few seconds… not a puree… or you could just stir them together). Then mix the ingredients in a bowl.
      4. What do you normally do for recipes that call for a food processor and don’t have one? Shred the carrot by hand with either a sharp knife or food grater. Combine the ingredients in a bowl.
      5. Vegan butter and usually coconut oil I would think. Earth balance is a good type of vegan butter. Vegetable or canola oil would probably work too, but not impart as good of a flavor.

  6. Christine says

    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

    • Chocolate Covered Katie says

      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 🙁

    • EVA says

      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.

      • Heather says

        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 🙂

        • EVA says

          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.

  7. EVA says

    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.

  8. Steph says

    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!

  9. Liz says

    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!

  10. Jessie says

    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!

  11. Crystal @ Confessions of Crystal says

    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. 🙂

  12. Allison @ Clean Wellness says

    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 🙂

  13. Marcella Idsinga says

    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?

    • Michelle says

      I don’t think there is a topping and a filling. The instructions say to mix it all together and then bake.

    • Unofficial CCK Helper says

      It shouldn’t matter since everything is getting mixed together, but if you’d prefer to add it to the topping that’s fine!

  14. eva says

    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!

  15. Mary Beth Bailey says

    This is a fantastic recipe! I made this a couple days ago and it barely survived the family til this morning. I used spelt flour and also had to use crushed pineapple because that’s just what I happened to have in my pantry. I let it cool for a while and when I did cut into it it wasn’t much a crumble. The consistency was more of a very moist cake at first. Of course after being in the fridge it firmed up quite a lot. Anyways it was wonderful and I will definitely make it again! I may try it with freshly diced pineapple next time and maybe more oats because it was veryyy pineapple-y. Thanks for all of your AMAZING recipes!

  16. Avra-Sha Faohla says

    Katie, I am curious, what is the function of the baking soda? I can’t identify any ingredient in the recipe with which it would react.

  17. Tahira says

    Hi Katie, thanks for the recipe, I’m trying to gather all the ingredients, can I ask which brand of sorghum flour you use?

  18. becky says

    love your recipes always turn out delicious and make me feel good about eating more natural sweets. my one request is for an easy print button!

    • Unofficial CCK Helper says

      Highlight just the recipe, press “control” and “c” on your keyboard, then open a word document and paste 🙂

  19. Luke says

    Duuuuude. This is so good! I’m actually eating it right now and i just had to go on here and comment on this recipe ’cause i love it that much. Hahah. Thank you, Katie!

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