This Carrot Almond Walnut Crumble Cake offers a delightful combination of flavors and textures, blending the natural sweetness of carrots with the rich nuttiness of almonds and walnuts. The cake is moist, thanks to the almond flour and grated carrots, while the crunchy crumble topping adds a perfect balance. With hints of cinnamon and optional chocolate chips, this gluten-free cake is both wholesome and indulgent. It’s a perfect treat for those seeking a healthier option without compromising on taste.
Why You’ll Love This: This cake brings together the best of both worlds—nutrient-packed ingredients and a deliciously satisfying flavor. The grated carrots add a subtle sweetness and moisture that makes every bite tender, while the almond flour creates a rich, soft base. Walnuts provide a delightful crunch, and the optional chocolate chips add just the right amount of decadence. The cinnamon adds warmth and depth to the cake, making it a comforting treat. Plus, it’s a gluten-free dessert that everyone can enjoy, perfect for any occasion.
Perfect Occasion: This Carrot Almond Walnut Crumble Cake is perfect for any time of day. Serve it at a brunch, as a cozy afternoon snack with tea or coffee, or as a dessert for family gatherings. It’s an excellent option for holidays like Easter or Thanksgiving, where you want something both delicious and a bit healthier. The cake’s texture and rich flavors make it suitable for celebrations, while its simplicity means you can bake it anytime you’re in the mood for a homemade treat.
Decoration Tips: For a simple yet beautiful presentation, leave the crumble topping as the focal point. If you want to elevate the look, you can garnish the cake with a light dusting of powdered sugar or drizzle a little melted chocolate over the top. Add a few walnut pieces or thin slices of fresh carrot as a decorative touch. Serve the cake on a wooden board or a rustic cake plate to enhance its natural, homemade appeal.
Carrot Almond Walnut Crumble Cake Recipe:
Ingredients:
Muffin Base:
- 2 eggs
- 100g brown sugar
- 100ml olive oil
- 100ml milk of your choice
- Vanilla extract to taste
- 230g almond flour
- 2 grated carrots
- 1 tbsp baking powder
- 1 tbsp ground cinnamon
- Walnuts and chocolate chips (optional, to taste)
Crumble Topping:
- 2 tbsp butter or coconut oil
- 2 tbsp brown sugar
- 2 tbsp almond flour
Instructions:
- Mix the Batter:
In a large bowl, combine the eggs, brown sugar, olive oil, and vanilla extract. Whisk until smooth. Add half of the milk, then stir in the almond flour and baking powder. Mix well. Add the remaining milk, grated carrots, and cinnamon. Stir until everything is well combined. Finally, fold in the walnuts and chocolate chips, if using. - Prepare the Crumble Topping:
In a small bowl, combine the butter or coconut oil, brown sugar, and almond flour. Mix with your fingers or a fork until the mixture resembles coarse crumbs. - Assemble and Bake:
Preheat your oven to 180°C (350°F). Grease a baking tin and pour the batter into it, spreading it evenly. Sprinkle the crumble topping over the batter. Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the cake cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Enjoy!
