Carrot Cake Pancakes

carrot cake pancake with cream cheese on plates

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One batch makes about 6 pancakes and so basically each pancake has one whole carrot.



Ingredients for Pancakes

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon or 6 drops Cinnamon Bark Vitality Essential Oil
  • 1/4 teaspoon nutmeg or 23 drops Nutmeg Essential Vitality Oil
  • 1/4 teaspoon ginger or 2 drops Ginger Vitality Essential Oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 cup dark brown sugar
  • A small handful of golden raisins (optional)
  • 1/2 cup buttermilk (I never keep buttermilk on hand, so I used one half teaspoon of white vinegar in 1/2 cup milk and let it sit for 5 minutes before adding to the ingredients).
  • 6 medium carrot, peeled and grated very fine (too thick and they won’t cook fast enough on the stove).
  • Butter for the skillet

Ingredients for Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners sugar, plus a little more for dusting on top
  • 2 tablespoons milk


  1. To make the pancakes, combine the flour, baking soda, baking powder, egg, vanilla, brown sugar, buttermilk, and the vitality oils and combine using a whisk or fork. Add in the carrots and raisins and combine. Let sit for 5 minutes while you are making the cream cheese frosting.
  2. Beat the cream cheese until fluffy. Add in the confectioners’ sugar and milk, a tablespoon at a time until the consistency is thick enough to put a dollop on top of each pancake. 
  3. Prepare your heavy skillet with thin slices of butter over medium heat, coating the bottom of the pan. Add in small scoops of the batter (I use an ice-cream scoop) and then flatten each with the bottom of a glass so they cook evenly. Turn when the bottom has a nice crust and finish cooking. Remove from the pan and serve with a dollop of the cream cheese and a dusting of confectioners sugar.


Based on a recipe from Smitten Kitchen