Carrot crumpets with carrot syrup

Glazed, roasted or pickled are just some of the ways you can enjoy versatile carrots. You can use puréed carrots for something a little sweet that is perfect for kids and adults alike, for an Easter breakfast or afternoon tea. These crumpets have all the spice of carrot cake with the tang of cream cheese icing, and are very easy to make. Give them a try and use any left-over carrot purée to blitz up some mousse or pop in the freezer for another day.


For the syrup:


  • 180ml water
  • 180g sugar
  • 50g finely grated carrot (about 1 medium carrot)

To make the syrup, add the water and sugar to a small saucepan and heat, stirring until the sugar is dissolved, then add the grated carrots and boil for 5 minutes. Set aside and infuse the carrots until cool. Strain and serve


For the crumpets:


  • 300g self-raising flour
  • 5 – 6 carrots to make 250g carrot purée
  • 2 eggs
  • 150ml milk
  • 60g brown sugar
  • 2 tablespoons olive oil, plus a little extra for frying
  • Dash vanilla essence
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • Pinch salt
  • 100g nuts (optional – pecans or walnuts are good)
  • Crème fraiche to serve

To make the crumpets, chop the carrots into chunks and steam until soft (about 45 minutes). Blend until smooth and measure out the 250g needed for the recipe. In a mixing bowl, mix the flour, spices, sugar and salt. Add the eggs, carrot purée, milk, olive oil and vanilla, and mix with a whisk to a smooth batter. Heat a pan and add a little olive oil to the pan. Add large spoonfuls of the batter to the pan and cook on both sides until browned and cooked through. Roast the nuts for a few minutes in the pan when all the crumpets are done. Serve with dollops of crème fraiche or cream cheese and sprinkle with nuts and syrup.



The Gardener