A fork posed over a stack of vegan carrot cake pancakes.
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5 from 3 votes

Carrot Cake Pancakes

These carrot cake pancakes have everything you love from the traditional dessert!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American, Vegan
Keyword: carrot cake pancakes, vegan pancakes
Servings: 6 pancakes
Calories: 250kcal
Author: Karissa Besaw


Carrot Cake Pancakes

  • 1 ¼ cup flour
  • 2 tbsp organic sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 ¼ cup unsweetened non-dairy milk
  • 3 tbsp oil or melted vegan butter
  • 2 tsp pure vanilla extract
  • 3/4 cup shredded carrots
  • cup chopped pecans *
  • oil or vegan butter for the pan

Coconut Cream Frosting

  • 1 can coconut cream chilled
  • 1-2 tbsp vegan milk
  • 1 tsp vanilla extract
  • 1/4 cup organic powdered sugar


Carrot Cake Pancakes

  • In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and ginger.
  • Stir in the milk, oil or butter, and vanilla extract.
  • Fold in the carrots and pecans.
  • Heat up a little oil or butter in a pan on medium heat.
  • Once the pan is hot, scoop about 1/3 cup of the batter into the pan for each pancake. I typically cook 1-2 pancakes at a time to ensure even cooking.
  • When the bottom of the pancake becomes golden brown, flip it and cook until that side is also golden brown.
  • I like to wipe out the pan and add new butter after each pancake, to get those perfect crispy edges and avoid any burnt-butter taste.

Coconut Cream Frosting

  • Because you've chilled the can of coconut cream, you should be able to scoop the coconut cream right out of the can. Avoid the coconut water on the bottom.
  • Using either a hand mixer or a stand mixer, beat the coconut cream, milk, and vanilla together.
  • Beat in the powdered sugar. Add more milk if you want a thinner frosting, or powdered sugar if you want it sweeter.
  • Top the pancakes with the coconut cream frosting, extra pecans, and/or maple syrup.


*You can use walnuts in place of pecans, or leave out the nuts altogether.
Nutrition facts don't include the optional coconut cream frosting.


Calories: 250kcal | Carbohydrates: 29g | Protein: 5g | Fat: 13g | Sugar: 6g | Iron: 2mg