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Carrot Cake Crêpe Rolls

All the flavor of your favorite carrot cake rolled up in fun little crepes! Try these filled with fresh pineapple and a drizzle of vanilla yogurt at brunch, or simply dusted with confectioners sugar for dessert.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 crepes
Calories: 137kcal


  • 1 1/3 cups grated carrots divided
  • ¾ cup low fat milk
  • 1 large egg
  • 1 TB melted butter
  • ½ tsp vanilla extract
  • ¾ cup whole wheat pastry flour
  • 2 TB sugar
  • 2 TB brown sugar
  • 1 tsp pumpkin pie spice
  • ½ tsp lemon zest
  • ¼ tsp salt
  • Optional: confectioners sugar for dusting


  • Combine 1 cup carrots, milk, egg, butter, and vanilla in a blender. Process until smooth. 
  • Stir in remaining 1/3 cup carrots. 
  • Combine flour, sugars, pumpkin pie spice, lemon zest, and salt in a large bowl. Pour in carrot mixture and stir gently until just combined.
  • Heat a nonstick omelet pan coated with cooking spray over medium heat. 
  • Add 1/3 cup batter to pan and spread with a spoon to an even thickness. 
  • Cook for 2-3 minutes or until crepe bottom is beginning to brown. 
  • Use a large spatula to flip and cook crepe for an additional 1-2 minutes. 
  • Repeat for remaining crepes and keep warm until ready to serve.


Calories: 137kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 159mg | Potassium: 196mg | Fiber: 2g | Sugar: 10g | Vitamin A: 97.6% | Vitamin C: 2.3% | Calcium: 5.9% | Iron: 4.5%

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