Every spring, I find myself craving all things carrot cake – muffins, cupcakes, overnight oats…you name it. But this time, I wanted something a little different: nourishing, satisfying, and packed with those classic carrot cake flavors.
Enter these gluten- and dairy-free carrot cake crepes.
Light and tender, the crepes are high in eggs, making them naturally rich in protein.
The filling brings everything I love about carrot cake – finely grated carrots, fresh orange juice, warm spices, raisins, and nuts – for that perfectly balanced sweetness and texture. A drizzle of maple syrup softens the flavor without overpowering it.
Instead of traditional frosting, these crepes are topped with creamy coconut yogurt, making them easily dairy-free, and finished with toasted coconut for that classic carrot cake feel. For an extra nutritional boost, sprinkle on some hemp seeds for plant-based protein, healthy fats, and minerals.
If you’re craving carrot cake but want something a little more wholesome, these carrot cake crepes are the perfect place to start.
Step by Step Instructions for Gluten-Free Carrot Cake Crepes (Dairy-Free)
Gather all ingredients: carrots, orange, maple syrup, raisins, pecans or walnuts, cinnamon, nutmeg, fine sea salt, coconut yogurt, light and tender GF DF crepes, toasted shredded coconut, hemp seeds.
Add grated carrots, orange juice, maple syrup, raisins, cinnamon, nutmeg, and salt. Simmer 15-20 minutes, stirring occasionally, until carrots are soft and most of the liquid has reduced. Remove from heat.
Toast the pecans/walnuts.
Roughly chop the pecans/walnuts.
Add ¼ cup of the nuts into the carrot mixture. Taste and add more maple syrup if desired.
To make the yogurt filling, combine all ingredients in a small bowl and stir until well combined.
To assemble, place a crepe on a plate and scoop a line of carrot filling from one end of the crepe to the other.
Top with coconut yogurt mixture.
Roll up and add more yogurt on top. Sprinkle with toasted coconut, additional chopped nuts, and hemp seeds.
Gluten-Free Carrot Cake Crepes (Dairy-Free)
Inspired by classic carrot cake, these crepes are filled with a warm, lightly spiced carrot mixture - creating a cozy, nourishing breakfast that’s not too sweet.
8
servings10
minutes20
minutes30
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Ingredients
- For the Crepes
- For the Carrot Filling
3-4 large carrots (about 4 cups, grated)
Juice from one organic orange (about 1/3 cup) – reserve 1 tsp zest for the yogurt
3-4 Tbsp maple syrup
1/4 cup raisins or dates, roughly chopped
1 tsp ground cinnamon
1/8 tsp ground nutmeg (preferably freshly ground)
pinch fine sea salt
1/4 cup pecans or walnuts, plus extra for serving**
- For the Yogurt
1 cup thick, creamy coconut yogurt or other Greek-style yogurt of choice (I like Cocojune)
1 Tbsp maple syrup (or 2 Tbsp if you prefer it a little sweeter)
1/4 tsp cinnamon
1 tsp zest from one organic orange
- Optional add-ins
unsweetened toasted shredded coconut***
pecans or walnuts, toasted and chopped**
hemp seeds
Directions
- Make a batch of Light and Tender Gluten-Free Crepes (Dairy-Free). You can make them ahead of time or prepare them while the carrot filling is cooking.
- Make the carrot filling: Rinse and scrub the carrots (leave the skin on if organic), then grate them using the large holes of a box grater. Heat a medium saucepan over medium heat. Add the grated carrots, orange juice, maple syrup, raisins, cinnamon, nutmeg, and salt. Bring to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until most of the liquid has reduced and the carrots are fully softened. Turn off the heat.
- Toast your pecans or walnuts.** Heat a small pan over medium heat. Add the nuts and toast, stirring frequently, until fragrant, about 4-5 minutes. Roughly chop the nuts, then stir a ¼ cup of the nuts into the carrot mixture. Taste and add more maple syrup if desired.
- To make the yogurt filling, combine all ingredients in a small bowl and stir until well combined.
- To assemble, place a crepe on a plate and scoop a line of carrot filling from one end of the crepe to the other. Top with yogurt, then roll up. Add more yogurt on top and sprinkle with toasted coconut***, additional chopped nuts, and hemp seeds, if using. Enjoy!
Notes
- *Prepare the crepes ahead of time, or make the Light and Tender Gluten-Free Crepes (Dairy-Free) while the carrot filling cooks.
- **Toasting the nuts is not mandatory, but it adds significant flavor.
- ***To toast shredded coconut, heat a small pan over medium heat. Add the coconut and toast gently, stirring frequently to prevent burning, until it turns lightly golden. Remove from the heat and let cool. Store any extra in an airtight container in a cool, dark place.
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