Carrot Cake Pancakes with Yogurt Coconut Cream frosting. Vegan Recipe

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I was thinking of what to make for the Easter weekend. With many Carrot Cakes, and Pancakes and other carrot desserts on the Interwebz, Carrot Cake Pancakes were stuck in my head. And from earlier trials (Carrot Cake Ice cream), I know I like the carrots roasted to bring out a more intense carrot and spice flavor profile.

These pancakes have a good load of roasted grated carrots. I also added some walnuts to the mixture. You can use more carrots or other nuts or seeds. Make a thick batter, add the carrots and make fat pancakes. The pancakes are super delicious by themselves. Serve them up with maple syrup and a sliver of butter. 

I drizzled some thick vanilla yogurt and coconut cream frosting on it. Make a thicker frosting with vegan cream cheese and sugar and even it out for the Quickest Carrot Cake for 2 ever! No baking required.

You can use my multigrain pancake mix or gluten-free pancake mix for the pancakes. The pancakes and frosting are soy-free.

Dont the layers look fabulous!

For more Easter Ideas, check out yesterday's Big Easter round up!
For more pancakes see here.

A new Hazelnut Vegan cheese by Avellana Creamery needs help to start up. check out their Indiegogo campaign here.
There is also going to be a Black Bean Tofu (soy-free) on the market soon!
Also, check out the Living Free campaign in India (living cruelty free). The Day of Living Free on april 12 was a success with the volunteers reaching out to thousands, discussions took place, documentaries were watched and changes made. Sign up for future events here.


Lightly roast the carrots and walnuts.

Make pancake batter. Add the carrot mixture to it.

Mix to combine.

Make pancakes. Use a spoon to shape the thick batter.

Serve the pancakes as is with maple syrup and vegan butter.

Or spread some cream cheese frosting or a yogurt cream frosting. garnish with grated carrots and walnuts.

Carrot Cake Pancakes with Yogurt Coconut Cream frosting
Allergen Information: Free of Dairy, egg, soy, yeast. Can be made gluten-free.
Makes 4-5 pancakes
1 loaded cup chopped carrots or 1 loaded cup shredded/grated carrots
1/4 cup raw walnuts
1/2 tsp oil 
1 Tbsp ground raw sugar or any finely ground sweetener
1/4 tsp each of each of cinnamon, ginger, clove powder
a pinch of nutmeg

Pancake Batter:
1 1/4 cup pancake mix (Use my Multigrain Pancake Mix or my Gluten-free Pancake Mix) I used my multigrain mix.
1/4 tsp each of cinnamon, ginger powder
a generous pinch of clove and nutmeg powder
1/2 tsp vanilla extract
2 Tbsp maple.syrup
1/3 cup almond milk
1/3 cup water
1 tsp lemon juice

Yogurt Coconut Cream Frosting:
1/4 cup non dairy yogurt (I used So Delicious Vanilla coconut milk yogurt) or vegan cream cheese
1/3 cup coconut cream (the thick cream that settles on the top of the can after refrigerating for a few hours) or cashew cream
1 Tbsp coconut oil, softened
1/4 cup ground raw sugar or other sweetener of choice
1/2 tsp vanilla extract
1 tsp or more lemon juice
1/2 tsp cider vinegar

Grate the carrots, or pulse in a blender/food processor to a coarse shred. Pulse the walnuts to small pieces. I used my blendtec. (total 1.25 cups of grated carrots and chopped walnuts).
In a pan, add oil and heat at medium. Add the carrot walnut mixture and roast for 3 minutes. Add the sugar and spices. Mix and cook for another 4 minutes. Reserve a Tbsp of the mixture to top the pancakes.

In a bowl, whisk the dry ingredients of the pancake mix. Add the spices and mix. Add all the wet ingredients to the dry and mix to combine. Add more water if needed. Keep the batter thicker than usual so it can hold a lot of carrots.
Add the carrot walnut mixture and mix to combine. 
Make 4-5 pancakes. Heat a pan on medium heat. Drizzle a few drops of oil. when the pan is hot, Spread the batter to form same size circles. The batter will be thicker than usual pancake batter, so use a spoon to shape. 
Cook 4-6 minutes each side. 

Make the frosting: Combine everything under frosting in a bowl. Taste and adjust sour and sugar. Spread a Tablespoon or more frosting between each pancake or use this Date caramel between the pancakes to bring out the sweetness. 
Drizzle the frosting on the stacked pancakes or apply evenly with a spatula. 
Sprinkle the roasted carrot walnut mixture on top and serve.

Serve pancakes as is with maple syrup, with this yogurt cream frosting, or your favorite cream cheese frosting. 

These pancakes are being shared at Allergy Free wednesdays.


  1. These look so wonderful Richa! Carrot cake is my favourite cake and I actually probably prefer pancakes to "real" cake :D Your "cream cheese" frosting looks especially good too.

    1. i love the pancakes more than the cake too. lighter and less sweet. perfect for dessert too!

  2. Mmmm, these are drool-worthy! Gotta love pancakes that taste like actual cake. :)

    1. They definitely do. maybe less sweet but i don't miss it!

  3. This comment has been removed by the author.

  4. Wow! Do these ever look fantastic! question: If I am using a store bought gluten free flour blend that does not contain baking soda, powder or flax meal how much of each of those ingredients should I add to the pancake batter?

    1. Add 1 tsp of baking powder per 1 cup of flour. and a 1/8 tsp soda per cup flour.
      gf flour blends usually have other binding agents like xanthan gum, so you need not add flaxemeal. if it doesnt have gum, add 1 Tbsp flaxmeal per cup of flour.

    2. Thanks very much. Appreciate it. Looking forward to making them this weekend.

  5. You are speaking my language here, Richa. Pancakes...carrot cake...heaven.

  6. Love the recipe, do you have a nut free version?
    I could use soy or rice milk for the almond milk, but for the 1/4 of that too much to omit?
    do you have another solution?

    1. you can use more carrots. or use pumpkin seeds.

  7. omgosh, i wish i had seen these soon enough to make for my husbands bday breaky! could i use whatever recipe i normally use for pancakes? how would that work? i usually make these ones...

  8. Wow, that looks amazing. I have to give that a go.

  9. You have just combined two things I love: carrot cake and pancakes! So excited to try making this on pancake sunday :)

  10. Delicious, healthy and refreshing. Nice combination of 2 two .shared great information not for only me but all those peoples who want to learn or learning the chef education.
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  11. that's it, i'm flying out to seattle, not to see my brother, but to see you so that you can make these for me!

  12. I could have sworn I already commented on these, oh well. Anyways, these look absolutely beautiful and delicious. I have never eaten carrot cake pancakes before and I love that you cooked the carrots that totally improves the flavor and makes them sweeter!

  13. I made these yesterday... So very good. I replaced a bit of granulated sugar with agave syrup.. These were worth every calorie.. I'll make them again!

  14. Briliant!!..Thank you! :) :)

  15. WOW these look so decadent...and for breakfast, YES PLEASE!

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  17. These were absolutely delicious!!! I made extra frosting and used it to dip my fresh fruits in as a snack. Yum!!!

  18. These were absolutely delicious!!! I made extra frosting and used it to dip my fresh fruits in as a snack. Yum!!!

    1. Awesome! I am so happy you made them and loved them! these are definitely my current favorite pancakes. :)

  19. This looks soo yummy! Adding to my recipe list!

  20. Do you think molasses would work in place of a sweetner in the batter?

    1. the molasses will add a lot of molasses flavor. you can use a few drops of stevia, or use maple syrup or coconut sugar.

  21. I've never seen carrot cake pancakes before, what I great idea! I'm off to experiment... yum :-)

  22. Made these today--yummy.


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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.

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