Carrot Crumble/Pie

I have the habit of buying carrots every week. The orange hue of carrots is simply irresistible to ignore.  For the rest of the days, I will be staring at the carrots wondering what I should do with them. The usual is adding into stews and soups, maybe in between trying out a salad too.  The idea of making a dessert from carrots was working wonders in my mind. Carrot cake or cupcakes are so normal, so I decided to make a crumble which was superbly simple.  Except for the process of grating/shredding the carrots, the rest was about assembling the ingredients.  The cooking took me about 5 mins, stirring the carrot mixture over low heat.

The crumble can be served in two different ways, warm after removing from heat or pressed into a tray/pan as a thin pie. The ingredients are open, I mean look at what you have at home to save cost.  The carrots of course are a must and the rest like:

Ghee can be replaced with butter
Brown sugar to white sugar
Almond flakes or almond powder

A scoop of vanilla ice-cream over the crumble of pie will be marvelous.  I didn't have any stock of ice-cream so I served the crumble/pie with pieces of shredded carrots and raisins.




Ingredients

500g carrots - grated/shredded into fine stripes

70g ready made almond flakes

50g raisins

2 tbsp ghee

1/2 tsp nutmeg powder

2 tbsp brown sugar

Method:

Heat ghee and when heated, all of the ingredients inside.

Stir over low heat for about 5 mins.

Remove from heat.

Serve warm as it is or 

press into a spring form pan.

Chill for one hour or so.

Cut into any shape you like before serving.

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