Carrot Cake Crumpets

I love making crumpets because they are super easy to make. All you have to do is just whisk all the ingredients together and pour dollops of batter into a pan and voila!.  Now taking this to another level of decadence I’ve added carrot cake ingredients which will just blow your mind and send your taste buds on a delectable culinary frenzy. I serve this with a tangy vegan whipped cream which perfectly adds to the authenticity of carrot cake frosting. For extra decadence you may drizzle a good amount of maple syrup. Another plus to this recipe is that it can be served as a breakfast or dessert. Enjoy!

Preparation:  10 -15 minutes   Cooking Time:  25-30 mins Makes:  12

1 ½ (250ml+125ml) cups white plain flour 
1 1/2 tbsp (22.5ml)  baking powder
1 ¼ cups (250ml+60ml)   soy or almond milk 
5 Tbsp (75ml) brown sugar
3 Tbsp (45ml) vegetable oil 
1 tsp (5ml) Cinnamon Powder
1 tsp (5ml) Mixed Spice
½ tsp Nutmeg 
1 cup (250ml) grated carrots 
¼  cup (60ml) chopped pecans
pinch of fine salt 
oil for frying (optional)
*Tangy whipped cream to serve
Maple syrup – to serve (optional)

*Whipped Vegan cream 
1 bottle orley whip 
3 tbsp icing sugar 
2 tbsp fresh lemon juice 
1 tbsp apple cider vinegar 
Whip all the ingredients together with an electric blender.

This is how 😊  
Mix all the ingredients together in a bowl except maple syrup and whipped cream.  Allow to stand for 5-8 minutes.  Note the batter should be of a thickish pour-able consistency.  
Heat a non-stick pan on medium heat.  Add a few drops of water in the pan, when it splatters – it’s ready.
Add a drop of oil.  Wipe it out with a paper towel then use a ¼ cup measurement to scoop out and pour the batter into the pan.  
Once it starts bubbling, flip it over and cook for a minute or two. Repeat until you use up all the batter.  
Cook crumpets for a minute or two on each side.
Sweet serving suggestions:  generously pour on maple syrup and whipped cream 
You may serve with fresh blueberries and strawberries as well.  
Yum! Enjoy!