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Carrot Cake Pancakes

Carrot Cake Pancakes

With fresh carrots, juicy raisins, warm spices and of course, a cream cheese glaze, our carrot cake pancakes are a decadent way to start the day! 

Prep Time:  5 minutes

Cook Time: 6 minutes

Servings:  8 x 4” Pancakes


For the pancakes:

  • 2/3 cup Otherworld Apple Cinnamon Pancake & Waffle mix
  • 2/3 cup water
  • 2 tbsp shredded carrot 
  • Pinch of ground ginger, nutmeg, and clove 
  • ¼ tsp vanilla extract 
  • 2 tbsp raisins
  • 1 tbsp chopped walnuts 

For the cream cheese glaze: 

  • 2 tbsp vegan cream cheese
  • 2 tsp plant milk, plus more as needed
  • 2 tsp powdered sugar


  1. First, prepare the cream cheese glaze. Whisk all the ingredients together until smooth. If the mixture is too thick to pour, stir in more plant milk, 1 teaspoon at a time. Set aside. 
  2. Mix pancake ingredients in a bowl until just combined. Take care not to use more ingredients than the recipe calls for. Too many carrot cake fixings will make your pancakes dense! 
  3. Cook over medium heat (350°) for 3 minutes per side.
  4. Let pancakes cool for a minute or two before serving. Top with cream cheese glaze and serve.

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