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
a stack of vegan carrot cake pancakes with a maple syrup drizzle

Fluffy Vegan Carrot Cake Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 30 minutes
  • Yield: ~9 pancakes


Learn how to make the FLUFFIEST vegan carrot cake pancakes. This breakfast is perfect for spring and is ready to eat in about 30 minutes! 


  • 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup all-purpose flour*
  • 4 teaspoons baking powder
  • 3 tablespoons vegan cane sugar
  • 1 teaspoon vanilla extract (optional)
  • ½ teaspoon salt
  • 1 cup finely shredded carrots
  • 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

Cream Cheese Topping

  • 3 oz. vegan cream cheese
  • 2 tablespoons powdered sugar
  • 12 tablespoons almond milk, as needed

Top with

  • Shredded carrots
  • Walnuts, crushed
  • Raisins
  • Maple Syrup
  • Cream cheese topping (above)


  1. Prepare a flax egg. In a small bowl, combine the flaxseed meal along with the water and mix until uniform. Set aside for 10-15 minutes to thicken.
  2. In a bowl, mix together all of the wet ingredients along with the prepared flax egg until uniform. Add all of the dry ingredients and combine everything just until a uniform batter forms. Do not over-stir as this creates tough pancakes. Set aside for 10 minutes. 
  3. In the meantime, prepare the cream cheese topping. To a small bowl, add in the vegan cream cheese, powdered sugar and 1 tablespoon almond milk. Whisk everything together until smooth and adjust sweetness to taste. Add an additional tablespoon of almond milk if needed to thin to your liking. Set aside.
  4. Lightly grease the non-stick pan or griddle over medium heat. Once heated, add the pancake batter 1/4 cup at a time. Flip once the edges begin to dry and bubbles appear on the surface, about 2 minutes, and then cook for a few minutes more.
  5. Serve warm with a dallop or drizzle of the cream cheese topping plus additional shredded carrots, crushed walnuts, raisins and maple syrup. Enjoy!


  • To make this recipe gluten-free, we suggest using the Bob’s Red Mill 1:1 Baking Flour. We have used it in a similar recipe with success and it is what we would suggest for this recipe as well. 
  • If you are using large raisins, we suggest halving them. 
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan