Carrot Cake Pancakes for One


These. Are. Fabulous.

Friends tell friends about fabulous things; and friends allows friends to gloat a little bit… right? For that I thank you.

And you can thank me later when you make these pancakes.

Naked carrot cake pancakes! Delicious on their own, but…

…even better with cream cheese glaze. No-brainer.

The experience of eating these pancakes truly is akin to enjoying carrot cake for breakfast. Tender, warmly spiced ‘cakes are studded with sweet raisins and toasted buttery pecans – the latter two of which are both optional, but highly recommended.

Don’t dig raisins and/or pecans? Sub in some finely chopped pineapple and/or unsweetened shredded coconut.

Or heck, include them all! It all depends on how you like your carrot cake. If you’re a purist, the pancakes will still be great without any add-ins.

Just promise me you’ll make the cream cheese glaze, okay?

Then promise me you’ll make some vegan Carrot Cake Ice Cream.

I wouldn’t judge you if you topped a stack of these fluffy pancakes with a scoop (or two) of said ice cream. Because friends don’t judge friends.

I just want to make sure my fellow carrot cake addicts have enough inspiration to satisfy their cravings.

And I’m certain that these pancakes-for-one will do just that.

The only thing I would do differently next time?

Double the amount of cream cheese glaze ;-).

Carrot Cake Pancakes for One

Printer-Friendly Recipe

yield: 1 serving


  • 1/2 cup whole wheat pastry flour
  • 2 tsp evaporated cane juice, or other unrefined granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • tiny pinch ground nutmeg
  • tiny pinch of salt
  • 1 egg white
  • 1/2 cup low fat buttermilk, well-shaken
  • 1/4 tsp pure vanilla extract
  • 1/2 cup finely grated carrots (I used a microplane grater)
  • 1 Tbsp finely chopped toasted pecans, optional
  • 1 Tbsp raisins, optional
  • canola oil cooking spray
  • maple syrup for serving, optional


  • 1 Tbsp (0.5 oz) neufchatel, (1/3-less-fat cream cheese), at room temperature
  • 1 Tbsp milk (I used 1%)
  • 1 tsp evaporated cane juice, or other unrefined granulated sugar


  1. In a medium mixing bowl, whisk together the flour, evaporated cane juice, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  2. In a large mixing bowl, whisk together the egg white, buttermilk, and vanilla extract. Stir in grated carrots.
  3. Stir dry ingredients into the wet just until moistened.  Gently fold in chopped pecans and raisins, if using. Set aside to rest.
  4. Meanwhile, make the glaze by beating together the softened neufchatel, milk, and 1 tsp evaporated cane juice until smooth and glossy.
  5. Heat a large nonstick skillet or griddle over medium heat. Coat with cooking spray.
  6. When hot, spoon the batter into the skillet by the 1/4 cupful.
  7. When bubbles appear on the surface of the batter, (about 1-2 minutes), the pancakes are ready to be flipped.
  8. Flip pancakes and let cook for another minute or so, or until golden brown.
  9. Serve drizzled with the cream cheese glaze.

Nutritional Information (with pecans, raisins, & glaze; without maple syrup):

474.2 calories, 11.1 grams fat, 3.3 grams saturated fat, 78.7 grams total carbohydrate, 10.6 grams fiber, 26.3 grams sugars, 18.4 grams protein

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