Easy Carrot Cake Crepes

The adorable carrot cake crepes will be the star of your brunch spread this spring season, made easy with premade crepes.

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It’s the last day of Spring Sweets Week and I saved the cutest recipe for the end – carrot cake crepes that look like carrots! Seriously, how stinking cute are these? And they are so simple to put together using premade crepes.

The filling is a blend of cream cheese, whipped topping, pulverized carrot cake flavored Oreos (but you can substitute dry carrot cake mix), fresh shredded carrots, and pecans. Add a little orange for extra flavor and you’re ready to spread that creamy carrot cake filling over half a crepe to then be rolled up into a cone/carrot shape.

But the real trick is saving some of that filling before adding the smashed Oreos, carrots, and pecans, adding food coloring to dye it orange, drizzling on top and then sticking in some fresh parsley, cilantro, or maybe you have some carrot greens leftover from the carrot you shredded.

If you did happen to snag some carrots with the greens still attached, chances are you have a ton left (and carrots), so you should just go ahead and make carrot gnocchi with carrot top pesto to use them up and then serve these carrot cake crepes for dessert. Although I guess crepes are for breakfast? Do whatever feels right. Just know these don’t store well and are best enjoyed immediately.

Check out even more Spring Sweets Weeks recipes to serve along with these carrot cake crepes:

• Orange Poppy Seed Muffins by Hezzi-D’s Recipe Box
• Pineapple Pistachio Cake by A Day in the Life on the Farm
• Deviled Egg Sugar Cookies by Jolene’s Recipe Journal
• Carrot Cake Tamale by A Kitchen Hoor’s Adventures
• Dubai Chocolate Easter Eggs by Magical Ingredients
• Kentucky Derby Pie by Art of Natural Living
• Fresh Strawberry Snacking Cake with White Chocolate Chips by Karen’s Kitchen Stories
• Lemon Raspberry Pound Cake by Rave About Food

EASY CARROT CAKE CREPES

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Yield: 20 Crepes Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. cream cheese, room temperature
• 8 oz. container frozen whipped topping, thawed
• 2 Tbsp orange juice (~1/2 orange)
• Red and yellow food coloring
• 3/4 cup chopped carrot cake Oreos* (~8 cookies)
• 1/2 cup chopped walnuts or pecans**
• 1/2 cup shredded carrots
• 10 crepes, halved (I used Melissa's Produce brand)
• 2 tsp milk
• Fresh cilantro, parsley, or carrot top greens, for garnish
• Orange zest, for garnish

Directions

1. In a medium bowl with a hand mixer, blend together the cream cheese, whipped topping, and orange juice. Remove 1/2 cup of mixture and place in a small bowl; set aside. To the medium bowl of filling, fold in the carrot cake cookies, chopped walnuts and shredded carrots until evenly distributed.
2. Spread 2 Tbsp of filling over each crepe half, leaving 1/2-inch around the edges. Starting at one end, roll the crepe up to create a cone/carrot shape. Repeat with each crepe half***.
3. To the small bowl of reserved filling, add a couple drops of red (~2) and yellow (~4) food coloring and stir to create an orange color. Add 2 teaspoons of milk to thin it enough to drizzle over the crepes.
4. Insert the stems of the carrot greens, mint, or parsley into the top of each crepe with leaves sticking out to resemble a carrot. Sprinkle with orange zest, if using, and serve immediately.

Notes

*If you cannot find the carrot cake Oreos, swap for 2/3 cup carrot or spice cake mix, but make sure to heat treat by heating in microwave to 160 degrees F - about 1 minute stirring every 15 seconds. **You could also add/substitute nuts for toasted coconut or raisins if you prefer. ***If not serving immediately, keep components separate until ready.

Source: Adapted from my Carrot Cake Dip, Cake Batter Fruit Dip, Oreo Cheesecake Fruit Dip, and A Season to Smile.