Vegan Carrot Cake Pancakes With Cream Cheese Frosting
Serves: about 8 pancakes
  • Carrot Cake Pancakes
  • 3 carrots, grated
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • 3 tbsp. tahini
  • 1½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. ground cardamom
  • zest of 1 lemon
  • 1¾ cups whole wheat flour
  • 1½ tbsp. baking powder
  • a pinch of sea salt
  • 1½ - 2 cups of almond milk
  • Cream Cheese Frosting
  • 2 cups cashews, soaked for 3 hours
  • juice from ½ a lemon
  • 2 tbsp. coconut butter
  • ⅓ cup maple syrup
  • water, as needed
  1. To make the pancakes, combine the grated carrots, maple syrup, vanilla extract, tahini, cinnamon, nutmeg, ginger, cardamom, and lemon zest in a food processor and blend until well combined.
  2. In a large bowl, combine the whole wheat flour, baking powder, and sea salt. Add the carrot mixture to the flour mixture. Add in 1½ cups of almond milk, and whisk until just blended. Add more almond milk if needed.
  3. Heat a non-stick pan over medium-high heat. Take about ⅓ cup of pancake batter and drop it into the pan. Cook until bubbles are starting to form on the surface and the edges appear dry. Flip, and cook until browned on the other side. Reheat until all of the batter is used.
  4. To make the cream cheese frosting, blend all ingredients in a high-speed blender until smooth. Try to add as little water as possible so it is thick. Place in the refrigerator until ready to use.
Recipe by The Vegan Abroad at