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!