Carrot Cake Pancakes Recipe (2024)

byChristine |Food| 04.14.22

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These Carrot Cake Pancakes are sweet, fluffy, and delicious! Made with a mix of all-purpose and whole wheat flour, freshly grated carrots, vanilla, ground cinnamon, a little bit of nutmeg, and brown sugar, these flavorful pancakes are absolutely the BEST. Easily make them vegan and/or make them ahead of time. Perfect for a healthy everyday breakfast recipe or a next-level weekend brunch!

Carrot Cake Pancakes Recipe (1)

Easter is coming up this weekend and my mind is on one thing: spring-inspired and Easter brunch ideas! I love these Carrot Cake Pancakes for brunch with family and friends on the weekend, but I also love making them ahead of time for quick, easy, healthy breakfasts throughout the week.

These pancakes are sweet, fluffy, wholesome, and SO perfect for the entire family! My kids love them (I make a vegan version for my toddler with a dairy allergie), and they are incredibly easy to make. Not to mention, a great way to add in some more veggies! If you’ve been on the search for a spring-inspired healthy breakfast idea, you’ll love these yummy Carrot Cake Pancakes!

RELATED: Carrot Cake Overnight Oats

Carrot Cake Pancakes Recipe (2)

Table of Contents

  • Ingredients/Substitutions
  • How to Make Carrot Cake Pancakes
    • Grating The Carrots
    • How to Make Carrot Cake Pancakes Using Pancake Mix
    • Vegan Carrot Cake Pancakes Variation
  • Topping Ideas
  • Refrigerating/Freezing
  • More Breakfast Recipes You’ll Love
  • More Healthy Pancakes Recipes

Ingredients/Substitutions

Here’s what you’ll need for this recipe:

Carrot Cake Pancakes Recipe (3)

Grated Carrots – The grated carrots in this recipe are what makes these pancakes next-level! Thankfully, carrots are easy to grate with a box grater or food processor. You’ll love the spring flavor they add to this recipe!

Flour – I used a mix of all-purpose flour and whole wheat flour. Feel free to use a mix like I did, or just one kind (totaling 1 cup).

For Gluten-Free: How to Substitute Almond Flour for All-Purpose Flour

Baking Powder/Soda/Salt – A mix of baking powder, baking soda, and salt give these pancakes their perfectly fluffy texture!

Cinnamon/Nutmeg – The cinnamon and nutmeg in this recipe bring out the carrot cake flavors. They’re so good!

Egg – The egg in this recipe can easily be replaced with a vegan egg substitute if desired.

Vanilla Extract – Adds depth and so much flavor!

Milk – I used regular milk, but feel free to use any type of milk that works best for you!

Brown Sugar – A little bit of brown sugar adds the perfect amount of sweetness.

Butter or Coconut Oil – Melted butter, coconut oil, avocado oil, or any type of vegetable oil works great for cooking these pancakes! Start with 1 Tablespoon and add more as needed throughout the cooking process.

How to Make Carrot Cake Pancakes

Carrot Cake Pancakes are SO easy to make! Here’s how in 7 simple steps:

  • Carrot Cake Pancakes Recipe (4)
  • Carrot Cake Pancakes Recipe (5)
  • Carrot Cake Pancakes Recipe (6)
  • Carrot Cake Pancakes Recipe (7)
  1. Grate the carrots.
  2. Mix the dry ingredients together in a large bowl.
  3. In a separate bowl, whisk together the liquid ingredients.
  4. Add in the grated carrots, then combine the wet ingredients with the dry ingredients.
  5. Add about 1/4 cup of batter to a nonstick pan, skillet, or griddle with butter (or coconut oil) over medium heat.
  6. Cook pancakes for 2-3 minutes on each side.
  7. Add your favorite toppings and enjoy!
Carrot Cake Pancakes Recipe (8)

Grating The Carrots

There are many ways to grate carrots for recipes like these pancakes! The easiest way is to use a box grater, sliding the carrot in a downward motion to grate it. The next easiest option is to use a food processor! Simply pulse the food processor a few seconds at a time, stirring the in-between pulses, until you end up with grated carrots. Be careful not to over-blend the carrots, as this could result in more of a puree texture and add too much moisture to pancakes!

You’ll Also Love: Healthy Carrot Cake Muffins

How to Make Carrot Cake Pancakes Using Pancake Mix

To make Carrot Cake Pancakes using pancake mix, simply make the pancakes according to the mix directions. Grate carrots with a box grater or food processor, then add to the pancake mix. Cook according to directions and enjoy!

Vegan Carrot Cake Pancakes Variation

Want to make Vegan Carrot Cake Pancakes? Simply swap out the egg for a flax egg recipe or vegan egg substitute and a dairy-free milk option, such as almond milk, soy milk, oat milk, or coconut milk. That’s it!

More Ideas: 9 Easy Healthy Pancakes Recipes

Carrot Cake Pancakes Recipe (9)

Topping Ideas

One of my favorite things about these pancakes are all of the toppings! There are so many options. Here are a few ideas for how to top Carrot Cake Pancakes:

Refrigerating/Freezing

Make a big batch of these pancakes and refrigerate or freeze for later! Here’s how to make Carrot Cake Pancakes ahead of time and store.

Refrigerator – Let the cooked pancakes fully cool, then place in an airtight container with a lid. Store in the refrigerator for 3-5 days!

Freezer – Let the pancakes cool and store each serving in an airtight container with a lid in the fridge for about an hour. Move the containers to the freezer and keep frozen for up to 3 months! When ready to reheat, simply reheat the pancakes in the microwave for 1-2 minutes, flipping halfway though and checking often.

Carrot Cake Pancakes Recipe (10)

More Breakfast Recipes You’ll Love

  • Blueberry Banana Baked Oatmeal
  • Strawberry Pineapple Smoothie
  • Healthy Banana Bread Recipe
  • Vanilla Cream Protein Overnight Oats
  • Baked Glazed Doughnuts
  • Blueberry Banana Protein Muffins

More Healthy Pancakes Recipes

  • 10-Minute Healthy Banana Pancakes
  • Healthy Sweet Potato Pancakes
  • The TASTIEST Greek Yogurt Pancakes
  • Vegan Buckwheat Pancakes

Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!

The BEST Carrot Cake Pancakes

These Carrot Cake Pancakes are sweet, fluffy, and delicious! Made with a mix of all-purpose and whole wheat flour, freshly grated carrots, vanilla, ground cinnamon, a little bit of nutmeg, and brown sugar, these flavorful pancakes are absolutely the BEST. Easily make them vegan and/or make them ahead of time. Perfect for a healthy everyday breakfast recipe or a next-level weekend brunch!

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 9 Pancakes

Calories: 112 kcal

Author: Christine McMichael

Ingredients

  • 3/4 cup grated carrots (about 1 large carrot)
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup milk (of choice)
  • 3 Tablespoons brown sugar
  • 2 Tablespoons coconut oil or butter (for cooking)

Instructions

  • Grate the carrot(s) using a box grater or a food processor, then set aside.

  • Mix the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large mixing bowl.

  • Whisk the egg, vanilla, milk, and brown sugar together in a separate bowl.

  • Stir in the grated carrots.

  • Pour the liquid ingredients into the dry ingredients and stir until combined.

  • Heat up 1 Tablespoon of the butter or oil in a non-stick cooking pan or skillet of medium heat.

  • Add about 1/4 cup of the pancake batter to the pan.

  • Cook the pancakes for 2-3 minutes on each side.

  • Repeat until all of the batter is gone.

  • Serve with your favorite toppings and enjoy!

Notes

  • Easily make these vegan by swapping out the egg for a flax egg recipe or vegan egg substitute and a dairy-free milk option, such as almond milk, soy milk, oat milk, or coconut milk.
  • To make Carrot Cake Pancakes using pancake mix, simply make the pancakes according to the mix directions. Grate carrots with a box grater or food processor, then add to the pancake mix. Cook according to directions and enjoy!
  • Make a big batch of these pancakes and refrigerate or freeze for later! Refrigerate for 3-5 days or freeze for up to 3 months.

Nutrition

Calories: 112 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 4 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 29 mg | Sodium: 219 mg | Potassium: 124 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 1943 IU | Vitamin C: 1 mg | Calcium: 78 mg | Iron: 1 mg

Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!

Carrot Cake Pancakes Recipe (2024)

FAQs

Why is butter not used in carrot cake? ›

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

How to make Queen Elizabeth pancakes? ›

Beat two eggs with 4 tablespoons of sugar and about one teacup (or 3/4 of a cup) of milk. Add 4 teacups of flour and mix in another teacup of milk "as required" Mix in 3 teaspoons of cream of tartar and 2 tablespoons of bicarbonate soda (baking soda) Fold in 2 tablespoons of melted butter.

Why is my carrot cake hard? ›

There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.

Why is carrot cake a thing? ›

Many food historians believe carrot cake originated from such carrot puddings eaten by Europeans in the Middle Ages, when sugar and sweeteners were expensive and many people used carrots as a substitute for sugar.

Can I substitute melted butter for oil in carrot cake? ›

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

How fine should carrots be grated for carrot cake? ›

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

How do restaurants make pancakes so good? ›

Why Pancakes Always Taste Better At A Restaurant
  1. Restaurants use hot griddles that are perfectly-calibrated for quick, even cooking. ...
  2. The batter ingredients remain fridge cold before cooking. ...
  3. Professional cooks don't overwork the batter. ...
  4. Butter usually isn't used during the cooking process.
May 26, 2023

How does Gordon Ramsay make his pancakes? ›

Method
  1. Whisk the buttermilk, egg and oil together.
  2. Stir the flour, baking powder, sugar and salt together in a large bowl. ...
  3. Melt a small piece of butter in a frying pan over a medium heat. ...
  4. Leave to cook for 1 minute or until it has puffed up slightly and is a light golden-brown underneath.

Why does my carrot cake not taste like carrot? ›

The key to getting an intense carrot flavor in my cake is using two types of carrots: a caramelized carrot puree and finely shredded carrots. Roasted and pureed carrots make this cake intensely carrot flavored. Carrots are a natural source of sugar, and roasting them at a high temperature caramelizes the sugars within.

Why does my homemade carrot cake sink in the middle? ›

My cake has sunk in the middle.

There are three main reasons for this: a/ the oven door has been opened before the cake has set, b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

Can I freeze grated carrots for carrot cake? ›

Can you freeze uncooked shredded carrots? - Quora. Yes you can! Just place them in a Ziploc bag and ensure that it is properly sealed - that is press all the air out of the bag. In this stage, they can keep well for up to 5 months.

What is the green stuff in carrot cake? ›

Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn't evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.

Is carrot cake healthier than regular cake? ›

Carrot cake isn't really any less healthy than a white cake or a chocolate cake. Arguably, it's slightly more healthy because of the addition of carrots and sometimes pineapple. However, it does contain a cup of oil and two cups of sugar, and that's just in the cake.

Why do you have to peel carrots for carrot cake? ›

While cleaning them can help, it may not completely remove all traces of dirt. In addition to the cleanliness of an unpeeled carrot, the skins can have a bitter flavor that no amount of scrubbing can eliminate which would be offputting in a cake.

Why does carrot cake call for oil instead of butter? ›

Butter is only 70-80% fat and the rest is water and butter solids. Using oil in cakes reduces the amount of water in the mixture and can mean a moister cake with a tender crumb.

Why is butter not used in cake baking? ›

The water that's present in butter strengthens the gluten in a cake's flour, resulting in a crumb that's more dense and not quite as tender as a cake made with oil.

Why is butter not incorporating into cake batter? ›

This can happen for several reasons: If your eggs are just slightly too cold, they may cause the soft butter to seize up, breaking the emulsion. Or if you rush while beating in the eggs, the emulsion won't be stable enough to hold in place.

How does butter affect cake? ›

The job of butter in baking (besides being delicious) is to give richness, tenderness and structure to cookies, cakes, pies and pastries. We alter the way butter works in a recipe by changing its temperature and choosing when to combine it with the other ingredients.

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