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Carrot Banana Crumble Cake

Indulge in the warmth and comfort of this Carrot Banana Crumble Cake, a recipe that promises to make any day feel a bit more special. Not only is it gluten free, refined sugar free and easily made vegan with the swap of a few ingredients, but it's also beautiful and perfect for sharing! 

There were some snowy days this winter and while we might almost be in spring there was one particular morning that I made a recipe that once I tasted it – I knew I had to share it. What’s better than the aroma of a freshly baked cake on a snowy day? When the weather outside is frightful, baking is most delightful, especially with ripe bananas and the idea of a moist carrot cake in mind. Drawing inspiration from my favorite cakes and the versatility of bananas, I’ve created a Carrot Banana Crumble Cake that’s bound to captivate your taste buds. Did I mention it has a delectable crumble topping?!

Ingredients For This Carrot Banana Crumble Cake

  • Bananas: The ingredient that started it all, banana is the base of our cake, providing moisture and natural sweetness.
  • Eggs: For binding the ingredients together, contributing to the cake’s structure. Easily substituted with flax eggs for a fully vegan cake.
  • Coconut Sugar: A healthier alternative to refined sugars, adding a caramel-like sweetness.
  • Olive Oil: Ensures the cake stays moist and tender! 
  • Vanilla: Adds depth and warmth to the flavor profile.
    Gluten-Free Flour & Almond Flour:
  • Gluten-Free Flour & Almond Flour: A blend that offers a perfect texture while keeping the cake gluten-free. All measurements are based on a gluten free flour but you could use all purpose if that’s what you have on hand. 
  • Baking Powder & Baking Soda: Leavening agents that help the cake rise and become fluffy.
  • Cinnamon & Salt: Spices that enhance the flavors of the carrot and banana.
  • Grated Carrot: Adds moisture, sweetness, and a touch of color. It wouldn’t be a carrot cake without it! 
  • Chopped Pecans or Walnuts: Introduce a delightful crunch and nuttiness.
  • Butter: You could also use vegan butter if you’re keeping things plant based but this will really help form the crumble topping for this cake.

Why You’ll Love this Carrot Banana Crumble Cake

Imagine combining the moistness of a carrot cake with the soft, comforting texture of banana bread – that’s exactly what you get with this recipe. Enhanced with a crumbly, sweet streusel topping, this cake offers the perfect balance of flavors and textures. It’s gluten-free, with an easy option to go vegan, ensuring everyone can enjoy a slice. Whether it’s snowing outside or you’re just in the mood for something warm and comforting, this cake is your perfect companion. Really and truly I made this cake with the anticipation of spring because it really is fresh and much lighter than your typical carrot cake with cream cheese icing.

How to Make Banana Carrot Crumble Cake

To whip up this delightful Banana Carrot Crumble Cake, start by preheating your oven to 350 degrees and preparing an 8-9” springform pan with a bit of grease and a layer of parchment paper at the bottom. Start your batter in a large bowl by mashing the bananas until smooth, then whisk in the eggs and sugar to incorporate fully. Stir in the vanilla extract and olive oil for an added depth of flavor and moisture. Gradually fold in the combined dry ingredients with a spatula, ensuring a uniform mixture without overmixing. The final touch before baking involves folding in the grated carrots and chopped walnuts, giving the batter a lovely texture and nuttiness.

Once your batter is ready, pour it into your prepared pan, giving it a few taps on the counter to release any air bubbles that might be hidden in the batter. Then, it’s time for the crumble topping – mix it in a separate bowl until well combined, then evenly scatter it over the top of your batter for that irresistible crunchy finish. Bake your cake for 50 minutes, or until a toothpick comes out clean. Allow the cake to rest in the pan for about 10 minutes post-baking before releasing it from the springform. Let it cool completely before slicing to serve.

Tips To Make the Perfect Cake

  • Ensure your bananas are ripe for maximum sweetness and moisture.
  • If you prefer a sweeter cake, feel free to adjust the sugar according to your taste.
  • Don’t forget to tap your batter once you’ve poured it into the pan; this really helps reduce the air bubbles in the batter and bake a more even cake.
  • For a vegan version, substitute eggs with flax eggs and dairy butter with vegan butter.

Other Amazing Cakes To Try!

If you loved this Banana Carrot Crumble Cake, don’t stop here; explore other delightful recipes like 

Blueberry Cheesecake

Chai Swirl Gluten Free Bundt Cake

Double Decker Chocolate Cake

Banana Carrot Crumble Cake

Teri-Ann Carty
Indulge in the warmth and comfort of this Carrot Banana Crumble Cake, a recipe that promises to make any day feel a bit more special. Not only is it gluten free, refined sugar free and easily made vegan with the swap of a few ingredients, but it's also beautiful and perfect for sharing! 
Prep Time 15 minutes
Cook Time 50 minutes
Course Desserts & Sweets
Cuisine Canadian
Servings 8


  • springform pan, oven


  • 2 bananas mashed
  • 2 eggs or flax eggs
  • ½ cup coconut sugar, cane sugar or brown sugar
  • ½ cup olive oil
  • 1 tsp vanilla
  • 1 cup gluten free flour
  • 1 cup almond flour
  • tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup grated carrot
  • ½ cup pecans or walnuts chopped

Crumble Topping Ingredients

  • ½ cup oats
  • ½ cup gluten free flour
  • ½ cup coconut sugar
  • ½ tsp cinnamon
  • pinch of salt
  • ¼ cup melted butter


  • Preheat oven to 350d.
  • Grease an 8-9” springform pan and place parchment down on the bottom.
  • In a large bowl mash bananas well.  Add in eggs and sugar and whisk to combine.  Add in vanilla and olive oil and whisk again.
  • Add dry ingredients and fold together using a spatula.
  • Finally add in carrot and walnuts.  Mix together until combined.
  • Scrape batter into springform pan.  Tap the pan several times to release any air bubbles.
  • In a medium bowl mix together the crumble topping until no dry ingredients remain.  Scatter the topping on the batter evenly.
  • Bake for 50 minutes or until a toothpick comes out clean.  Let the cake rest for 10 minutes before carefully removing springform.  Allow the cake to cool completely before slicing.
Keyword banana bread, carrot cake recipe, easy cake recipe, gluten free baking, healthy dessert

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