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4.5 from 2 votes
Stack of Carrot Cake Pancakes on a Plate with Fork, Coffee Cup and Bowl of Cream Cheese Maple Topping in the Background
Vegan Carrot Cake Pancakes with Cashew Cream Cheese Maple Topping
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
These vegan carrot cake pancakes are tender, slightly sweet and filled with juicy raisins and crunchy walnuts. Creamy raw cashews are blended with maple syrup for a rich, vegan cream cheese topping.
Course: Breakfast
Cuisine: American
Servings: 4
Author: Alissa
Ingredients
For the Cashew Cream Cheese Maple Topping
  • 1 cup raw cashews soaked in water 4-8 hours (overnight works great for this recipe) and drained
  • 2 tbsp. maple syrup
  • 2 tbsp. lemon juice
  • 2-4 tbsp. unflavored soy or almond milk
  • a pinch of salt
For the Carrot Cake Pancakes
  • 1 cup whole wheat pastry flour could sub all purpose
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. salt
  • ¾ cup unflavored soy or almond milk
  • ¼ cup maple syrup
  • 2 tbsp. coconut oil melted
  • 1 tsp. vanilla extract
  • 2 cups finely shredded carrots about 6-8 carrots
  • ¼ cup raisins
  • ¼ cup chopped walnuts
  • cooking oil for the skillet or griddle
Instructions
Make the Cashew Cream Cheese Maple Topping
  1. Place all ingredients in food processor. Blend until smooth, stopping to scrape down sides of bowl as needed. Thin to desired consistency with milk.
Make the Carrot Cake Pancakes
  1. Stir together flour, baking powder, cinnamon, nutmeg, ginger and salt in medium mixing bowl. In a separate bowl, whisk together milk, maple syrup, coconut oil and vanilla extract. Add to dry mixture and stir just until blended. Fold in carrots, raisins and walnuts.
  2. Coat a medium skillet or griddle with oil and place over medium heat. Drop ¼ cup of batter (no more) into skillet. Flatten out gently with spatula. You can pull the sides in gently as it cooks if it becomes misshapen. Cook about 5 minutes, or until bubbles form in center. Flip and cook another 2 minutes on opposite side.
  3. Repeat with remaining batter, adding oil to skillet as needed.
  4. Serve with maple cashew cream cheese topping.
Recipe Notes

This recipe makes a very generous batch of cashew cream cheese maple topping. Leftovers can be frozen in an airtight container.
I don't recommend using any more than ¼ cup of batter per cake, as these are particularly delicate and can be tough to flip if they're too large. Make sure your cake is ready before flipping. Gently pick up an edge with the spatula. If it feels like it's not ready, give it another minute.