Name: Carrot Cake Crepes with Cream Cheese Filling
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups carrots ((shredded)); 1 cup all-purpose flour, gluten-free; 2 scoops vanilla protein powder; 1/2 teaspoon cinnamon, ground; 1/8 teaspoon cloves, ground; 1/4 teaspoon ginger, ground; 1/2 teaspoon nutmeg, ground; 1/4 teaspoon sea salt, fine; 2 tablespoons sugar, coconut; 2 tablespoons maple syrup; 2 large eggs; 1 1/2 cups milk of choice; 2 tablespoon coconut oil ((melted)); 1 teaspoon vanilla extract; 8 ounces cream cheese ((can use vegan, dairy-free kind)); 2 tablespoons milk of choice; 1 teaspoon vanilla extract; 3/4 cup sugar, powdered; 1 tablespoon lemon juice; 1/8 teaspoon turmeric, ground ((optional, for aesthetic carrot coloring)); 1 small pinch black pepper, ground ((optional, use if you add the ground turmeric)); 1/4 cup walnuts ((chopped)); 12 carrot green stems ((can use fresh mint leaves))

Are you looking for a fun spring breakfast or brunch recipe? These carrot cake crepes are perfect for either an Easter brunch or just a fun spring day. Full of delicious cream cheese filling and warming spices to balance the sweetness from the carrots to make the best carrot cake crepe recipe.

Delicious High Protein Carrot Cake Crepes with cream cheese filling

📋 Recipe Snapshot

Quick Recipe Facts

⏱️ Ready In: 30 minutes.

👩‍🍳 Skill Level: Intermediate.

🥕 Flavor: Sweet, warmly spiced, nutty, and creamy with a bright citrus finish.

🌿 Diet: Gluten free and high protein, with dairy-free and vegan options.

🌷 Best For: Easter brunch, spring celebrations, weekend breakfasts, and special occasions.

🧊 Make Ahead: Refrigerate the batter for up to 24 hours. Store cooked crepes and filling separately for up to 3 days, or freeze the crepes for up to 1 month.

🌀 Harmony Moment: A playful, nourishing twist on carrot cake that makes springtime breakfast feel extra special.

Jump to:

When it comes to Easter memories, most people think of carrots, and that is what inspired this easy to make carrot cake crepe recipe. I was definitely inspired by my high protein raspberry crepes, but with a unique flavor for springtime.

Why You'll Love This Healthy Carrot Cake Crepes Recipe?

Moderate Protein - Delicious way to add more protein to your daily nutritional needs.
Festive, Fun Brunch Recipe - Makes the perfect Easter breakfast or brunch recipe.
Hormone & Gut Health Friendly - Made with ingredients supportive and nourishing for good gut and hormone balancing health.

This nourishing breakfast will be your go-to meal prep recipe.

🥕 Carrots Help Defend Body From Viruses & Free Radical Damage

Carrots provide the body with vitamin A, antioxidants. They are also rich in fiber. They supply the body with 73% of your daily requirement of vitamin A.

Beta-carotene is a compound our body converts into vitamin A, which can help protect our beautiful eyes. They have also been shown to be beneficial to our heart health due to their potassium and high fiber content.

Carrot Health & Beauty Benefits

Carrots give us a healthy glow to our skin, as well as help control oil production, which can lead to clogged pores. Carrots are a rich source of biotin, which is responsible for healthy hair and nail growth.

This Easter brunch recipe is rich in beta-carotene. Therefore, this helps boost the immune system. Beta-carotene converts to vitamin A inside our bodies. This gives us protection against free radicals that might harm us.

You can read more about the benefits of carrots.

Key Nutrients of Carrots

🥣 Ingredients For Carrot Cake Crepes

Learning how to make carrot cake crepe for Easter brunch is easier than it sounds, because I make them right in the blender. It only takes a few ingredients to make a healthy Easter brunch recipe that everyone will enjoy. Check out the directions below.

Carrots - Contain a fair amount of beta carotene and nourishing for skin health.
Milk of Choice - I used unsweetened almond milk in this recipe. However, oat milk or coconut milk work well too. Any dairy-free or plant-based milk, keep this recipe vegan friendly.
Egg - You need a binder for any crepe recipe, eggs are perfect. However, you can swap it with a flax egg if you want to make vegan crepes.
Cream Cheese - I used vegan cream cheese by Miyoko's for the crepe filling, but if you don't have any dietary restrictions, use regular cream cheese.
Gluten-Free Flour - I have celiac disease, so I prefer gluten-free flour. However, if you prefer all-purpose flour, the recipe might vary slightly.
Spices - Traditional carrot cake spices are cinnamon, nutmeg, ginger. I added ground turmeric and black pepper for the color and bioavailability of the anti-inflammatory properties in the turmeric.
Vanilla Protein Powder - Packed full of protein. I love to use Eat Your Nutrition plant-based protein powder. It gives you that added boost of protein to help support healthy hair, skin, and nails.
Sweeteners - I used a combination of maple syrup and brown coconut sugar.
Vanilla Extract - If you can, make sure to get a good quality vanilla extract. This makes all the difference in the flavor.
Powdered Sugar: The powdered sugar is added to the base of the cream cheese filling, creating a smooth, silky texture and sweetness.
Lemon Juice - The addition of this citrus juice brightens the flavor of the cream cheese filling in these carrot cake Easter crepes.
Walnuts - You can swap for pecans or another favorite nut of choice. However, I think the walnuts add a deliciousness that gives those carrot cake flavor vibes.

See the recipe card for quantities.

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👩‍🍳 Instructions

🥕 It's as easy as blending up your blender crepe batter and cream cheese filling for the most delicious tasting carrot cake crepes.

Make the Batter

In a blender, combine carrots, milk, eggs, coconut oil, maple syrup, and vanilla extract.
Next, add the remaining dry ingredients and blend until smooth. Cover and refrigerate while you make the cream cheese filling.

Prepare the Filling

Using either a hand held blender or stand alone mixer, combine all the cream cheese filling ingredients.

Make the Crepes

Preheat oven to 200 degrees.
Spray a crepe pan or small nonstick pan with nonstick cooking spray. You can also grease the pan with a small amount of coconut oil instead.
Using a ⅓ cup measuring cup, spread the batter evenly in the pan. The batter should be a thin layer. Cook for 1 to 2 minutes and flip. Cook for an additional minute until golden brown.
Place the cooked crepes on a parchment lined baking sheet in the oven to keep them warm before assembling.
Continue cooking crepes until you have used up all your crepe batter.

Assemble the Crepes

Grab your warmed crepes from the oven. Spread 1 tablespoon of the cream cheese filling inside the crepe. Sprinkle 1 teaspoon of chopped walnuts and fold over the crepes into a carrot shape.
Drizzle the remaining cream cheese filling over top, and garnish with carrot greens or mint leaves to resemble carrot stems coming out of the top of the crepe. Enjoy.

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Pro Nutrition Tip

I like to use my Eat Your Nutrition vanilla-flavored protein powder, because it is a plant-based protein that tastes delicious, never chalky, and provides 20 grams of protein per serving. Made to keep you satisfied with no artificial sweeteners, colors, or flavors

Pro Cooking Tip

When cooking these blender crepes using protein powder, be sure to cook low and slow. The temperature should never be too high. They take patience. When you see bubbles on the top of the crepe and the top appears dry, that is the best time to flip them over.

🧡 Learn How To Make Carrot Cake Crepes That are Moderate In Protein

Learn how easy it is to make Easter carrot cake crepes for brunch that are gluten-free and higher in protein than traditional crepes too.

📖 Recipe Card

Delicious High Protein Carrot Cake Crepes

Carrot Cake Crepes with Cream Cheese Filling

Laura Villanueva

These carrot cake crepes are perfect for either an Easter brunch or just a fun spring day.

If you like this recipe, please leave a star rating in the comments section of this post to help other followers in our EYN community!

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings (12 crepes total)

Calories 491 kcal

Equipment

Ingredients

Crepe Ingredients

2 cups carrots (shredded)
1 cup all-purpose flour, gluten-free
2 scoops vanilla protein powder
½ teaspoon cinnamon, ground
⅛ teaspoon cloves, ground
¼ teaspoon ginger, ground
½ teaspoon nutmeg, ground
¼ teaspoon sea salt, fine
2 tablespoons sugar, coconut
2 tablespoons maple syrup
2 large eggs
1 ½ cups milk of choice
2 tablespoon coconut oil (melted)
1 teaspoon vanilla extract

Cream Cheese Filling Ingredients

8 ounces cream cheese (can use vegan, dairy-free kind)
2 tablespoons milk of choice
1 teaspoon vanilla extract
¾ cup sugar, powdered
1 tablespoon lemon juice
⅛ teaspoon turmeric, ground (optional, for aesthetic carrot coloring)
1 small pinch black pepper, ground (optional, use if you add the ground turmeric)

Styling & Serving

¼ cup walnuts (chopped)
12 carrot green stems (can use fresh mint leaves)

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