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Carrot Crumble


Carrot Nut Filling

  • 2 cups grated carrots
  • 5 dates, chopped
  • 3 tbsp chopped cashew nuts
  • 2 tbsp raisins
  • 1 tbsp ghee
  • 225 ml skimmed milk
  • 50g jaggery powder
  • ½ tsp cardamom powder


Crumble Topping


  • 40g Saffola Oats
  • 20g brown sugar
  • 25g ghee, chilled, grated


Carrot Nut Filling


  • Heat 1 tbsp ghee in a heavy bottom non stick pan.Add the chopped nuts and saute over low heat until light brown.
  • Add the carrots and saute until they start releasing their juices, and become lightly coloured. Now add the milk, jaggery powder and cardamom powder and stir well to mix.
  • Reduce to a simmer, and cook covered until all the milk has been absorbed, and the carrots form a homogenous mixture. Taste and adjust sweetness if required. Leave to cool for 10-15 minutes.
  • Preheat the oven to 180C. Lightly grease 4 ramekins

Crumble topping


  • Take a fork and toss the oats, sugar and ghee together to make a crumble topping.




  • Divide the carrot mixture between 4 lightly greased ramekins. Divide the topping over each, spreading to cover the top, gently pressing down.
  • Bake for approximately 20-25 minutes, until lightly coloured on top.


  •  You may serve the crumble in ramekins by topping with cream or custard of your choice.