clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
carrot cake pancakes // cait's plate

carrot cake pancakes

  • Author: Cait
  • Prep Time: 5-7 minutes
  • Cook Time: 15 minutes
  • Total Time: 20-25 minutes
  • Yield: 12 pancakes 1x
  • Category: breakfast


these easy carrot cake pancakes are a perfect brunch for spring and the upcoming Easter holiday!


  • 1 1/4 cups all-purpose or white whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 1 egg
  • 12 cups of milk (any kind)
  • 2 tablespoons canola oil
  • 1 large carrot, peeled & grated fine
  • 1/3 cup raisins
  • 23 tablespoons finely chopped walnuts


  1. Combine flour, baking powder, sugar, spices and salt in a medium mixing bowl and set aside.
  2. In a separate mixing bowl, combine beaten egg, canola oil and 1 cup of the milk.  Add the wet ingredients to the dry and gently fold until just about combined.  Fold in carrots, raisins and walnuts.  Using the other 1/2 cup of milk, slowly stream into the batter 1/4 cup at a time until desired consistency is reached (*see note)
  3. Heat a griddle or place a non-stick pan over medium heat on the stove top.  Add a small pad of butter to grease.
  4. Add 1/4 – 1/3 cup of the batter at a time.  Once bubbles form around entire pancake, flip.  Repeat until all remaining batter is used.


  • Pancakes will keep for up to 4 days in an airtight container in the fridge or up to 2 months in a freezer safe bag in the freezer.

Keywords: carrot cake, breakfast, pancakes, carrot cake pancakes

Recipe Card powered byTasty Recipes