We spent a lot of time yesterday talking about how much we love pumpkin and how we were going to be inundating you with pumpkin recipes over the next few weeks. So today we thought we’d throw you off and bring you a non-pumpkin recipe. Just to keep you on your toes.
It’s still orange, though, but because of carrots instead!
And what better way to eat carrots than in carrot cake, right?
Or how about a carrot cake cheesecake crepe?
One of our all-time favourite desserts meets one of our all-time favourite breakfasts. Its the best of both worlds!
We used the same crepe recipe as we did here (once you find a winner you stick to it!) except this time we added some spices to the batter to make it more carrot cake-y. The filling is basically carrot cake banana soft serve with cottage cheese blended in (hence the “cheesecake” bit), and the whole thing is drizzled with “cream cheese” frosting and sprinkled with raisins, carrots and walnuts. Breakfast perfection right there, folks!
Along with the obvious fact that this breakfast is delicious, you’re also getting a good dose of veggies first thing in the morning! Carrots are particularly high in vitamin A, which promotes good eye and skin health. But don’t just take our word for it, read here about all the fabulous nutrition that carrots offer .
But first make this for breakfast… and then read about how good it is for you while you’re eating it!
Carrot Cake Cheesecake Crepes
Prep: 15 min
Cook: 10 min
1/2 recipe of these crepes + 2 tsp cinnamon and 1/4 tsp each ginger and nutmeg
For the Filling:
2 bananas, peeled and frozen
1 medium sized carrot, shredded
1/3 c. plain cottage cheese
1/2 tsp vanilla
1 tsp cinnamon
1/4 tsp each ginger and nutmeg
For the drizzle:
1/4 c. plain Greek Yogurt
1 tbsp honey
1/4 tsp cinnamon
leftover shredded carrot
In the bowl of a food processor, combine the bananas, cottage cheese, vanilla and spices and blend until smooth. Stir in the shredded carrot and place the bowl in the freezer while you make the crepes.
Follow these directions to make the crepes, with the addition of the spices to the cry ingredients.
Once the crepes are ready, (you may have 1 or two extra crepes) remove the soft serves from the freezer. Divide the mixture in half and spoon down the centre of each crepe. Fold one side of the crepe of the other to roll.
To make the drizzle, combine the yogurt, honey and cinnamon in a small bowl and stir until fully incorporated. If it is too thick to drizzle, add some water or milk to the mixture to thin it out.
Pour the drizzle over the crepe and top the whole thing with walnuts, raisins, and leftover shredded carrot.
Do you like carrot cake? What is your favourite way to get vegetables in the morning?