Carrot pancakes (or carrot cake pancakes)

carrot pancake, recipe by Hart-ed

carrot pancake


Confession 1: I adore carrot cake. Confession 2: I absolutely love pancakes for breakfast! Not really the most common breakfast in the Netherlands, but ever since trying once i have fell in love! Warm and comforting and delicious, what’s not to love?! I usually make the same two recipes (the indulgent version and a more healthier version) but when i found this recipe i decided this was a must try! Sounded like a match made in heaven (and it is)!

Maybe not the healthiest choice, but for this one we trick ourselves by thinking it might be a little healthy because of the carrots and the spelt flour ūüôā

I found this recipe online and was originally by Joy the Baker and i adapted it a little to my taste.

carrot cake pancakes

carrot cake pancake with cream cheese topping

Carrot (cake) pancakes
Makes aprox. 10 to 12 pieces



  • 180 gr spelt¬†flour (or whole wheat flour)
  • 1 teaspoon baking powder
  • ¬Ĺ teaspoon baking soda (bicarbonaat)
  • ¬ľ teaspoon salt
  • ¬ĺ teaspoon ground cinnamon
  • ¬ľ teaspoon ground nutmeg
  • ¬ľ teaspoon ground ginger
  • 1 egg (large)
  • 2 tablespoons sugar
  • 240 ml milk
  • 1 tablespoon lemonjuice
  • 1 bag (15 grams) vanilla sugar
  • 500gr (2 cups) finely grated carrots (i grate them in my kitchen machine, and then grind them with a blade to make them really small but not into pulp,so they will be well cooked in the pancakes)
  • butter, for baking


  • 100 gr cream cheese
  • 15 gr vanilla sugar
  • a dash of¬†ground cinnamon (to taste)
  • if you prefer a little sweeter topping; add a little fine (powdery) ¬†sugar to taste (don’t add too much at once)
    if needed; a little milk depending on desired consistencyHOW TO:
  • Mix the milk and lemon juice together and let it sit for a few minutes
  • Preheat the oven to¬†100 C,¬†so you can keep the pancakes warm before serving.
  • Get¬†the cream cheese out of the fridge¬†at room temperature to soften.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  • In another¬†bowl, whisk together the egg, sugar, buttermilk and vanilla sugar.
  • Add¬†the carrots to the flour mix and then add the¬†milk mixture into the dry mixture. Stir until evenything is mixed together and let it sit for a few minutes.
  • For the topping: whisk the cream cheese in a small bowl until it is soft and creamy and easy to stir (if needed you could add a little milk).¬†Mix in the vanilla sugar and a little cinnamon to taste (just add a little ad a time and taste; don’t ad too much at once).¬†If you prefer a sweeter cream you could add a little powdered sugar to taste.
  • Then onto the baking! Melt some butter in a pan and add a big scoop. Depending ion your pain size there will fit about four pancakes in a pan. I squash the batter a little to spread it out evenly. Bake them on a medium heat and¬†flip (as little as possible) until the pancakes are golden on both sides.
  • Place the pancakes in a baking dish in the oven to keep them warm while you cook the remaining pancakes.
  • Serve with the creamcheese topping!
  • Enjoy!!

X Janneke
PS: I froze my leftovers; i will let you know how that turned out!

Have you tried this recipe? Let me know what you think! Do you think it is as heavenly is i do?