One Bowl Carrot Cake Pancakes with Maple Frosting

Carrot cake is a surprisingly polarizing dish.

Most people either LOVE it or are disgusted by the thought of vegetables in their dessert.

I fall into the former camp, however (in the spirit of current G7 proceedings), I believe this recipe has the power to change even the most vehement carrot cake hater. Unity over the breakfast table!

This recipe makes 4 large cakes, but feel free to double if you’re cooking for a crowd. Additionally, this entire recipe is mixed in a food processor.


  • Pancakes
    • 3-4 large carrots
    • 1 tsp baking soda
    • 1/2 cup whole wheat flour
    • 3 TBS maple syrup
    • 1/2 cup nondairy milk
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp powdered ginger
    • 1/2 tsp salt
    • 1 tsp vanilla extract
    • 1 TBS unsweetened applesauce
    • 1/4 cup walnuts (optional)
    • 1/4 cup raisins (optional)
  • Maple frosting
    • 4 TBS nondairy yogurt
    • 1 TBS maple syrup
    • 1 tsp nutmeg


  1. Add carrots to food processor first, grating finely. It should measure about 1 cup after minced.
  2. Add all other pancake ingredients except for walnuts and raisins and blend until well incorporated.

    Shoutout to my roommate for sleeping through this noise at 7:00 AM <3 
  3. Remove blade from food processor and mix in optional walnuts and raisins.
  4. Preheat a large, lightly oiled skillet on low heat.
  5. Using a 1/4 cup measure, portion four cakes onto pan and tamp down slightly. They will be large.

    They are ugly now but JUST BE PATIENT.
  6. Cook for about 5 minutes each side. While cooking, in small bowl combine all ingredients for frosting.
  7. Remove pancakes from heat and frost as desired. Serve with warm maple syrup.

    Screen Shot 2017-05-28 at 1.57.49 PM
    Dessert for breakfast!

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