Vegan Carrot Cake Pancakes Recipe for Fluffy Morning Treats

Carrot cake transformed into fluffy vegan pancakes: grated carrot, mixed spice, coconut and a dairy-free cream cheese drizzle.

Short post today to share my Easter Sunday breakfast: vegan carrot cake pancakes. I have a long-standing love of pancakes and a separate obsession with carrot cake, so combining the two felt inevitable. These steamed, fluffy pancakes are warmly spiced, studded with raisins and walnuts, and finished with a smooth dairy-free cream cheese frosting — everything you want from carrot cake in a pancake form.

The pancakes are more filling than plain pancakes, so a serving of around three is usually enough; the recipe makes about 12 pancakes, which will comfortably feed two to four people depending on appetite. If you prefer lighter breakfasts, split them into smaller stacks. They reheat well, so leftovers are handy for a quick treat the next day.

📖 Recipe

Vegan Carrot Cake Pancakes

Yield:
12 pancakes

Prep Time:
10 minutes

Cook Time:
15 minutes

Additional Time:
5 minutes

Total Time:
30 minutes

Soft, tender and full of flavour, these carrot cake pancakes are an ideal Easter weekend breakfast or a cozy weekend treat.

Ingredients

Carrot Cake Pancakes

1 medium carrot, grated
30g (⅓ cup) walnuts, chopped
4 tbsp desiccated coconut
75g (½ cup) raisins
180g (1 ½ cups) plain flour
2 tbsp arrowroot powder or cornstarch
2 tsp baking powder
1 tsp cinnamon powder
½ tsp mixed spice powder (or pumpkin pie spice)
6 tbsp maple syrup or agave nectar
2 tsp apple cider vinegar
240ml (1 cup) unsweetened dairy-free milk
4 tbsp vegetable oil (melted coconut oil works well)

Vegan Cream Cheese Frosting

100g vegan cream cheese
2 tbsp maple syrup or agave nectar
1 tsp vanilla extract

Instructions

Place the grated carrot and chopped walnuts in a non-stick frying pan and cook gently for 2–3 minutes to toast the walnuts and release some moisture from the carrot.
Remove from the heat and stir in the desiccated coconut and raisins.
In a large bowl, combine the flour, arrowroot or cornstarch, baking powder and spices. Whisk in the maple syrup, apple cider vinegar, dairy-free milk and oil until the batter is smooth and drops slowly from a spoon.
Fold in three-quarters of the carrot, walnut, coconut and raisin mixture, keeping the remainder to scatter on top when serving. If the batter feels too thick, add a splash more milk to loosen it slightly.
Heat a dry non-stick frying pan over low heat. Use a small amount of oil only if needed after the first pancake test.
Ladle about ¼ cup of batter per pancake into the pan. Cook 20–30 seconds or until bubbles form on the surface, then flip and cook another 20–30 seconds until set and lightly browned.
Repeat with the remaining batter, stacking cooked pancakes on a plate as you go.
For the frosting, whisk together the vegan cream cheese, maple syrup and vanilla until smooth.
To serve, stack 3–6 pancakes, spoon over a generous dollop of cream cheese frosting and sprinkle with the reserved carrot mixture. Enjoy warm.

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