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Vegan Carrot Cake Pancakes With Cream Cheese Frosting |

August 10, 2016

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Vegan Carrot Cake Pancakes With Cream Cheese Frosting

I have never liked carrot cake for one reason and one reason only: I hate cream cheese. I don’t like it on bagels, and I certainly don’t like it in the form of frosting. So you are probably asking yourself “Why are you sharing a recipe for carrot cake pancakes that includes a cream cheese frosting?”. Here is why: my recipe for cream cheese frosting is absolutely the most delicious frosting I have ever had in my entire life. This cream cheese frosting only has a slight cream cheese flavor that makes it insanely delicious. I seriously sometimes will make the frosting by itself just to slather on some toast. Yes, it is that good. Every other recipe that I have seen for vegan cream cheese frosting contains oil and this cream cheese frosting is completely oil free. And it goes incredibly well with these vegan carrot cake pancakes.

Vegan Carrot Cake Pancakes With Cream Cheese Frosting | Plant Over Processed

The carrot cake pancakes are also extremely good by themselves if you don’t feel like slathering your pancakes in cream cheese frosting (although I highly recommend it!). These pancakes are completely vegan and contain very little sugar. There are also soft, fluffy, filling, and perfect for breakfast.

5.0 from 1 reviews
Vegan Carrot Cake Pancakes With Cream Cheese Frosting
 
Author:
Serves: about 8 pancakes
Ingredients
  • 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
Instructions
  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.

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About the author 

The Vegan Abroad

Hi, I'm Haley! I hope this blog will inspire, encourage, and guide you on how to travel the world as a vegan.

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