Fluffy Vegan Carrot Cake Pancakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy pancakes with carrot cake flavors, spices, raisins, and walnuts. Topped with cream cheese frosting and maple syrup, perfect for weekend breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 9- 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
- 1 cup non-dairy milk
- 1 cup finely shredded carrots
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons sugar
- ½ teaspoon salt
- 1/4 cup raisins
- 3 tablespoons finely chopped walnuts
- 1 heaping teaspoon ground cinnamon
- Optional: 1/4 teaspoon ground nutmeg
- Optional: 1/8 teaspoon ground cloves
- 3 oz. vegan cream cheese
- 2 tablespoons powdered sugar
- 1-2 tablespoons almond milk, as needed
- Shredded carrots
- Walnuts, crushed
- Raisins
- Maple Syrup
- Cream cheese topping (above)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 208mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 290mg
- Calcium
- 86mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 208MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.