Vegan Carrot Cake Pancakes

Vegan carrot cake pancakes are the best way to start your day. These fluffy, sweet, and healthy pancakes are perfect for anyone looking for a vegan breakfast. After making this many times, I know the secret to the perfect texture. Crispy edges and a creamy center make these pancakes irresistible. Try my easy ground turkey taco skillet for a savory option. If you love recipes like this, you’ll also enjoy Easy Ground Turkey Taco Skillet and Easy Lemon Garlic Chicken Marinade.

What You'll Need for Vegan Carrot Cake Pancakes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 2 cups grated carrots
• 1/4 cup chopped walnuts
• 1/2 tsp vanilla extract
• 1/2 cup cream cheese
• 2 tbsp powdered sugar
• 1 tbsp milk
• 1/4 tsp salt
• Optional: Chopped nuts
• Optional: Cinnamon
• Optional: Sliced almonds
• Optional: Blueberries

How to Make Vegan Carrot Cake Pancakes

1. Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
2. Add wet ingredients: In another bowl, mix applesauce, vegetable oil, and vanilla extract. Add to dry ingredients and stir until just combined.
3. Fold in carrots and nuts: Gently fold in grated carrots and chopped walnuts.
4. Cook pancakes: Heat a non-stick skillet over medium heat. Pour batter in 1/4-cup portions. Cook until bubbles form on top, then flip and cook until golden.
5. Make icing: In a small bowl, mix cream cheese, powdered sugar, milk, and salt until smooth. Spread over cooled pancakes.

Storing & Reheating Vegan Carrot Cake Pancakes

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Make batter up to 24 hours in advance and cook when ready.

Freezing Vegan Carrot Cake Pancakes

Freeze in a sealed bag for up to 1 month.

How to Reheat Without Drying It Out

Oven: Reheat in a preheated 350°F oven for 10–15 minutes. Microwave: Reheat in 30-second intervals until warm.

Recipe Notes

• Chef tip: Let the batter rest for 10 minutes before cooking for better texture.
• Best substitution: Use almond milk instead of regular milk for a nutty flavor.
• Make-ahead: Cook pancakes ahead and freeze for quick breakfasts.
• Scaling: Double the recipe for a crowd or for future meals.
• Troubleshooting: If pancakes are too dry, add 1–2 tablespoons of milk to the batter.

Vegan Carrot Cake Pancakes

⏱

Prep

15 min

🍳

Cook

20 min

⏳

Total

35 min

🍽

Serves

8 pancakes

🥗

Diet

Vegan

Ingredients

Main Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 2 cups grated carrots
• 1/4 cup chopped walnuts

Seasonings

• 1/2 tsp vanilla extract
• 1/2 cup cream cheese
• 2 tbsp powdered sugar
• 1 tbsp milk
• 1/4 tsp salt

Optional Toppings

• Chopped nuts
• Cinnamon
• Sliced almonds
• Blueberries

Instructions

1. Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
2. Add wet ingredients: In another bowl, mix applesauce, vegetable oil, and vanilla extract. Add to dry ingredients and stir until just combined.
3. Fold in carrots and nuts: Gently fold in grated carrots and chopped walnuts.
4. Cook pancakes: Heat a non-stick skillet over medium heat. Pour batter in 1/4-cup portions. Cook until bubbles form on top, then flip and cook until golden.
5. Make icing: In a small bowl, mix cream cheese, powdered sugar, milk, and salt until smooth. Spread over cooled pancakes.

Notes

• Chef tip: Let the batter rest for 10 minutes before cooking for better texture.
• Best substitution: Use almond milk instead of regular milk for a nutty flavor.
• Make-ahead: Cook pancakes ahead and freeze for quick breakfasts.
• Scaling: Double the recipe for a crowd or for future meals.
• Troubleshooting: If pancakes are too dry, add 1–2 tablespoons of milk to the batter.

Storage

• Fridge: Store in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze in a sealed bag for up to 1 month.
• Oven reheat: Reheat in a preheated 350°F oven for 10–15 minutes.
• Microwave reheat: Reheat in 30-second intervals until warm.
• Make ahead: Make batter up to 24 hours in advance and cook when ready.

Nutrition Per Serving

• Calories: 220
• Protein: 4g
• Fat: 10g
• Carbs: 28g
• Fiber: 2g
• Sugar: 18g
• Sodium: 280mg
• Cholesterol: 5mg
• Sat. Fat: 2g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Vegan Carrot Cake Pancakes FAQs

A Warm Final Note

I can’t wait for you to try Vegan Carrot Cake Pancakes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!