Carrot Cake Pancakes w/ (Dairy Free!) Cream Cheese Frosting

Applying to medical school is hard.  Like, really hard you guys.  The AMCAS has this whole 15 Things section where you have to come up with 15 experiences in your life that have influenced who you are and then you have to write about them.  Um…I can think of a lot of things in the last decade that I WOULDN’T put on an application.  Pretty sure my early twenties were nothing but a drunken blur and my late twenties have thus far involved a lot of chocolate, Netflix, and an ever expanding collection of yoga pants for a “fuller” figure (read: way fatter butt) I can attribute to not living off of instant oatmeal, beer, and cigarettes.  I guess I shouldn’t understate the role that Pinterest has come to play in my life, either.


On that note, instead of studying for my Orgo test tomorrow I made pancakes.  Sweet, sweeeeeeeeeeeeet pancakes…I’ve done a version of these before and I made them for almost 6 straight weeks before I decided I wasn’t going to cook with nuts anymore.  It’s a damned shame because carrot cake–and all carrot cake derivatives–are my favorite things ever.  EVER.  I’ve been meaning to re-work a recipe ever since I tried the carrot cake pancakes at Ellyngton’s in Denver…if you’re ever in the area, it’s totally worth it.  No, MORE than worth it.  OMG.  What made those so different was that lemony cream cheese frosting, which I’d NEVER seen before, not even on the carrot cake pancakes at First Watch.  I seriously still have dreams about them.  Is that creepy?


Anyhoo…throw on your best yoga pants, put on some 30 Rock re-runs and have yourself some carrotty pancakey goodness.

Carrot Cake Pancakes w/ Cream Cheese Frosting (Dairy Free!)
Prep time:
Cook time:
Total time:
Serves: 2
  • 2 c raw cashews
  • 1/2 c coconut milk
  • Juice of 1 lemon
  • 1 T coconut oil
  • 1 t vanilla
  • 2 T maple syrup
  • 1/2 c coconut flour
  • 1/2 c tapioca starch
  • 1/2 t baking soda
  • 1/2 t baking powder
  • pinch salt
  • 3 eggs
  • 1/3 c maple syrup
  • 1 c coconut milk (full fat is best)
  • 1/2 t vanilla
  • 1 T lemon juice
  • 1 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t ginger
  • 2 large carrots, grated
  • 1/3 c raisins
  • 1/3 c chopped pecans
  1. For the frosting:
  2. Soak the cashews in water for at least 2 hours, then drain off the water.
  3. Pulse the soaked cashews in a food processor until you have a fine meal.
  4. Add the coconut milk, lemon juice, vanilla, maple syrup and coconut oil.
  5. Run the food processor until you have a creamy consistency like cream cheese.
  6. For the pancakes:
  7. Combine all remaining ingredients with a whisk until you have a smooth batter.
  8. Heat some coconut oil in a skillet over medium heat.
  9. Drop 1/4 – 1/3 cup fulls of batter onto the skillet and cook on both sides until browned, about 1-2 minutes per side worked for me.


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8 thoughts on “Carrot Cake Pancakes w/ (Dairy Free!) Cream Cheese Frosting

  1. Clare

    Hi, just found your website and I’m so glad i did. I’m just about to start the paleo diet and any help is greatly appreciated.Are the first six ingredients for the frosting then to rest for the pancakes. I noticed that two of the ingredients are repeated in the recipe. I’m looking forward to trying this.

  2. Kelly

    I’ve been Paleo for two years, and, admittedly, I don’t make pancakes all that often because my children usually don’t like them. I did not make the cream cheese icing; we just used ghee and syrup. These were, by far, the best Paleo pancakes we have ever had! The kids want to know when I will make them again! Thanks for sharing the recipe. I’ll try the cream cheese next time.

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