This post may contain affiliate links, please see the privacy policy for details.
If you love carrot cake and enjoy the elegance of crepes, these carrot cake crepes are the perfect fusion. Light and tender, they bring together the familiar spices of carrot cake in a thin, golden wrapper. These crepes are made with real shredded carrots, a blend of warm spices and a hint of vanilla, creating a comforting flavor in every bite. Whether served with whipped cream, berries or nuts, they’re a fun way to add something new to your brunch or dessert lineup.
Carrot cake crepes are soft, spiced and filled with the cozy flavor of carrot cake. They’re simple to make and perfect for brunch or dessert.
More delicious breakfast options to consider include breakfast tacos, chocolate pancake “spaghetti” and pumpkin shaped cinnamon rolls.
Why You’ll Love It
Cozy flavors: These crepes feature classic carrot cake spices and sweet shredded carrot.
Easy to customize: Add fruit, cream or nuts for your perfect topping combo.
Simple ingredients: Most items are already in your kitchen.
Perfect texture: Light, flexible crepes with just the right chew.
Great for brunch: Ideal for holidays or special mornings.
Breakfast or Brunch Carrot Cake Crepes Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All purpose flour: Creates the base for the crepe batter.
Spices: Cinnamon, nutmeg and cloves add warmth and that classic carrot cake flavor.
Granulated sugar: Provides just enough sweetness for the batter.
Carrots: Shredded for texture, moisture and sweet earthy flavor.
Milk and water: Combine for a thin batter that spreads easily.
Vanilla extract: Enhances the flavor with a sweet aroma.
Eggs: Help bind the batter and create structure.
Butter: Adds richness and helps cook the crepes without sticking.
How to Make this Carrot Cake Inspired Crepe Recipe
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Combine dry ingredients: Sift flour with spices, then stir in sugar and carrots.
Add wet ingredients: Make a well, add milk, water, vanilla, and eggs, then whisk until smooth.
Rest the batter: Cover and let sit to hydrate the flour.
Cook the crepes: Pour into a greased pan, swirl to coat and cook until golden on both sides.
Serve: Stack crepes and enjoy with whipped cream, fruit or nuts.
Substitutions and Variations
Use gluten free flour: A 1:1 gluten free blend such as Bob’s Red Mill 1 to 1 works well. Or you could try oat flour.
Change the spices: Try pumpkin pie spice or cardamom for a twist.
Make it dairy free: Use plant-based milk and oil instead of butter.
Add mix-ins: Stir chopped pecans or crushed pineapple into the batter.
Serving Suggestions
With breakfast or brunch: Enjoy these with savory brunch dishes like a breakfast burritos or unusual breakfast lasagna, or sweet ones like banana muffins or a blue mermaid smoothie bowl.
With a drink: Anything goes, from a cinnamon dolce latte to a mango matcha smoothie.
How to Store Carrot Cake Crepes
Store: If you have any left, they’ll keep for up to 2 days as long as you put parchment paper between each crepe so they don’t stick together and break when you try to separate them.
Freeze: You can freeze them in an airtight container for up to 2 months.
Thaw: Defrost in the refrigerator overnight.
Reheat: You can warm the crepes back up in a skillet on the stove.
Top Tips
Shred carrots finely: This helps them blend smoothly into the batter.
Let the batter rest: Resting helps the crepes cook evenly without tearing.
Use a nonstick pan: A lightly greased nonstick skillet will give you the best results.
Carrot Cake Crepe FAQs
Carrot cake crepe batter can be made up to 12 hours ahead. Just refrigerate it until the morning when you can cook it.
The main difference is that pancakes have a leavening agent but crepes do not. You just don’t need to add any kind of yeast or leavening agent to crepes, while pancakes include baking soda or baking powder for a fluffy result. Crepes don’t, and as a result they’re thinner.
Carrot Cake Vegetable Crepes with Berries Recipe
Carrot Cake Crepes
Ingredients
- ¾ Cup + 3 Tablespoons all purpose flour, regular or gluten-free
- 1 Teaspoon ground cinnamon
- ½ Teaspoon ground nutmeg
- ¼ Teaspoon ground cloves
- 2 Tablespoons granulated sugar
- 1 ⅓ Cups carrots, shredded
- 7 ¾ Ounces milk
- 3 ¼ Ounces water
- ½ Teaspoon vanilla extract
- 2 eggs
- 1 ½ Tablespoons butter
Optional Toppings
- pecans or walnuts
- maple syrup
- fruit syrup or compote, blueberry, cherry or similar
- whipped cream
- fresh berries
- fruit, chopped
Instructions
- Into a medium-size bowl, sift the flour with salt, cinnamon, nutmeg, and cloves. Then add sugar and grated carrot to the dry ingredients. Mix.
- Make a well in the middle and pour milk, water and vanilla extract. Crack eggs and whisk.
- Whisk until the carrot mixture is smooth and flour has been incorporated with no lump. Cover the bowl with a plastic and set aside for 30 minutes.
- Heat a nonstick skillet over medium heat. Grease the pan lightly with butter. Pour ⅓ cup batter into the pan and swirl it around so the bottom of the pan is evenly coated. You can use the measuring cup to swirl. The crepe must be delicate so don’t add more batter.
- Cook crepe for about 45 seconds on one side until golden and then flip on the other side with a spatula. Cook for about 30 seconds until it freckles.
- Remove the crepe gently from the pan and reserve on a plate or serve immediately.
- Cook until there is no crepe batter left.
- Serve with fruit, whipped cream or your choice of toppings.
Notes
Let the batter rest: Resting helps the crepes cook evenly without tearing.
Use a nonstick pan: A lightly greased nonstick skillet will give you the best results.
Nutrition
Carrot cake crepes are a creative way to enjoy the comforting flavors of carrot cake in a light and versatile dish. With a soft texture, cozy spices and simple ingredients, these crepes are easy to make and even easier to enjoy. Whether you top them with whipped cream, berries, maple syrup or nuts, they’re sure to impress at brunch or dessert. Try these veggie breakfast crepes just once and you might find yourself craving them again and again.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I was intimidated to try it at first, but so happy I did because it was amazing.
My family loved this recipe so much!! I’ll make this again soon!
This has become my go-to breakfast! So yummy.
The best looking crepes! I can’t wait to try it!
You had me a carrot cake and crepes!! Sounds incredible
wow those are beautiful! I never would have thought of carrots in crepes. Great idea. I can’t wait to try these
Sounds easy and oh so yummy, thanks for the recipe.
They looks so delicious and healthy too! Can’t wait to try them.
I bet these are so good! I love savoury crepes.