• Tracey Raye

Carrot Cake Pancakes

Updated: Jan 31, 2020

Is it just me or does anything with the words 'carrot cake' preceding it make you want to eat it -like now!? Carrot cake...oatmeal, pancakes, pudding, muffins, cookies…blondies…hmm, now there’s an idea!

Anyway, that was exactly my feeling when I created these pancakes for breakfast one morning when my brother and his partner were staying with us. He, like myself gets a strange sort of childlike satisfaction when we manage to sneak vegetables into otherwise veggie-free dishes.

Luckily these worked out a treat and were praised even by those less veggie enthused amongst us!

This recipe is so easily adapted to whatever diet you may be following or intolerance you may be harbouring – if you do try these pancakes (or adapt them!) please let me know how you like them in the comments below!


  • 1 ¼ whole meal spelt (or oat) flour

  • 2 tsp baking powder

  • ½ pink salt

  • 1 tsp cinnamon

  • ½ tsp ground ginger

  • ½ tsp nutmeg

  • ¼ ground clove (or you can use 1 tsp mixed spice to replace ginger, clove & nutmeg)

  • 1 cup grated carrot

  • ¼ cup raisins (for me it’s not carrot cake without raisins, but feel free to leave these out if you don’t agree!

  • 2 tbsp ground flaxseed

  • 1 cup almond milk (or whatever you have)

  • ¼ cup water

  • 1 tsp apple cider vinegar

  • ¼ cup maple syrup (optional)

  • 2 tbsp melted coconut oil

  • 1 tsp vanilla extract

Sweet Vanilla Cream

  • 2 very ripe bananas

  • 6 dates, pitted

  • 2 tsp vanilla extract

  • ¼ tsp fine pink salt


  1. Mix your flaxseed and milk together; leaving it sit for about a minute or two. In the meantime, you can grab your pan & grate your carrots.

  2. Add the rest of your wet ingredients (vinegar, vanilla, oil, syrup & water) to the milk mixture and fold until smooth.

  3. Sift your flour & baking powder on top of the wet mix, along with salt and spices and fold in until combined. Make a well in the centre & fold in grated carrots and raisins.

  4. Let your batter sit for a few minutes as you prepare your vanilla cream. In a blender, simply combine bananas, dates, salt & vanilla until smooth & creamy. Add water or dairy-free milk if you desire a more liquid consistency.

  5. Lightly coat with some coconut oil & add small or large scoops to the pan depending on what size pancakes you desire. (If you’re looking for picture perfect pancakes, try using an ice-cream scoop to measure out your batter!).

  6. Cook until lightly brown & crisp on each side (about 3-5 mins).

  7. Serve dripping in your vanilla cream sauce, topped with plenty of toasted walnuts & coconut.

These pancakes will last up to 3 days when properly sealed in the fridge. You can also freeze a couple and toast them for a quick breakfast or as desired.

If you have any questions about substitutes, please let me know in the comments – these pancakes are so adaptable, they can be made to fit into any dietary style: Candida/Gluten-free/Paleo/Sugar-free and I’d be more than happy to help you out with that – I mean, everyone should be able to enjoy pancakes, right?

Enjoy x

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