carrot cake pancakes

what a mess!

yes, i  am aware that this picture looks like a mess. i needed to show how much like a layered carrot cake this breakfast looked. i realize it is probably not appealing. but i had a message to convey.i guess it was almost 2 whole years back when i posted the recipe for carrot oatmeal cookies. back when i was still eating and cooking often with grains such as wheat and oats. that post was my first ever submission to tastespotting. i was surprised at how much traffic i was getting on this blog after that, and it continued to grow rapidly from there. i consider that post to be my launch pad for what i am doing now.

this morning i was so much reminded of that recipe from my past, as i was shredding carrots and chopping walnuts. the smells of cinnamon and nutmeg filled the light filled kitchen. i was thinking to myself that this recipe would be perfect to cook for a st. patrick’s day breakfast, or perfect for making your family for easter brunch. these pancakes tasted like an amazing layered carrot cake. this was truly a treat, though a healthy one, at that. don’t skip this recipe. i know i say this about a lot of waffles and pancakes…

but this one… THIS ONE.. this is my favorite one.

is it because i have spring fever and i’m ready for spring carrots? is it because i am attached sentimental to carrot cake because it was our wedding cake? is it because my dad’s favorite thing in the whole world is carrot cake? is it because the easter bunny comes soon?

yes. AND it is because it tastes superb. and unique. and i pat myself on the back and toot my own horn for this one. no being modest here, no hiding my pride. this is a good recipe, and i hope you make it.

notes: many cooks don’t have coconut flour or protein powder. in this case, i encourage you experiment with whatever you may have that sucks up moisture. for example, flax meal, corn meal or cornflour, or even potato starch could work here.

this recipe serves breakfast for 2 moderately hungry adults.


3 eggs

2 tbsp olive oil or coconut oil

1 tsp vanilla extract

1/4 cup almond meal

2 tbsp protien powder or coconut flour

1/2 tsp baking powder

1/4 tsp salt

1/4 tsp ginger

1/4 tsp cinnamon

1/2 cup shredded carrots

1/3 cup walnuts

3 tbsp raisins

optional but necessary toppings:

1/2 cup mascarpone or cream cheese, placed in oven safe ramekin

warmed up maple syrup

method: get cast iron skillet hot, heat oven to 175f, with a cookie sheet on the second rack, to keep cooked cakes warm. place ramekin with cream cheese into oven. trust me. it turns into frosting in there.

in food processor, combine carrots and walnuts. pulse for a few seconds, shredding ingredients into chunks, but not into a puree. stir in raisins by hand.

combine almond flour, protein powder or coconut flour, salt, baking soda, and dry spices in a bowl.

whisk together the wet ingredients.stir the wet and dry together, being sure you have a smooth batter. now stir in carrots, walnuts, and raisins.

allow batter to rest for 3 minutes or so, letting the ingredients to mingle with the flavors of one another.

pour a good amount of oil onto the skillet and allow it to heat up.pour about 1/4 cup of batter into pan, frying until a few bubbles show through the batter. gently flip, being cautious that the walnuts, carrots, and raisins don’t slide off of the cooked batter.cook only for a few seconds before transferring to cookie sheet in the oven. continue with the rest of the batter.

layer heaping spreads of cream cheese between pancakes. top the stack with a little syrup. brian and i tend to passively fight over who gets more cream cheese, so be sure you are warming plenty up.

the main players


18 thoughts on “carrot cake pancakes

  1. Pingback: What is your favorite pancake recipe? | Mark's Daily Apple Health and Fitness Forum page 2

    • nicole-
      thank you for saying so! i know i’ve been absent, but i won’t be neglecting this blog again anytime soon.
      best to you and yours!

  2. OMG. Shut. Up. The only thing I love more than pancakes is carrot cake!!! I am freaking salivating over this idea!

    I may replace the raisins with unsweetened coconut flakes and replace the maple syrup with sugar-free pineapple syrup, though…

    • i know, right? carrot cake is an angel.
      your modifications sound great, but look out for coconut flakes, as they may dry out your batter a little. you might add a tsp of oil to balance the moisture with coconut!
      let me know how it turns out for you, thanks for stopping in!

  3. Are the walnuts necessary for bulk or are they just for taste? I can’t stand walnuts so it would be nice to leave them out.

    Thanks for your site.

    • frosty-
      you are welcome! you certainly do not have to use walnuts! you could omit them completely, or substitute pecans or another nut if you wish.
      i hope you like these!

  4. Thanks liz. I know some recipes use nuts to replace the missing bulk from grains, so I wasn’t sure. I am not a fan of nuts in “bready stuff” in general (except coconut), so we’ll try just leaving them out. We’ve had really good stuff from this site, so thanks again.

  5. Pingback: the planning of the meals: how i all use it up | Eat the cookie!

  6. Hi! I found this recipe while browsing around on Mark’s Daily Apple and just tried it tonight. Followed the instructions exactly. It is absolutely delicious! I’m very happy to have found a primal carrot cake I can enjoy freely 🙂

  7. Pingback: What did you eat for DINNER tonight? | Mark's Daily Apple Health and Fitness Forum page 133

  8. Pingback: Beef Bacon Brunch Casserole | Paleo Parents

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  10. You say “cook only for a few seconds before transferring them to cookie sheet in the oven” ??? Is this to keep warm?! Like very low on 200•/225•/250• degrees?! Or heat oven to 350•/400• degrees and put them in there for a few minutes for the remainder of the cooking process?! Just curious… Other than that, everything was described thoroughly, and I must say: “GENIUS!” by the way!! 🙂

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