Yield: 8 pancakes
One of my favorite cakes is now suitable for breakfast. Carrot Cake Pancakes are not only a delectable way to start the day, but a tasty way to sneak a bit of carrot into a recalcitrant child’s (or partner’s) diet.
I love vegan cream cheese frosting on carrot cake and I also like a hint of orange zest in or on the cake. So, while I didn’t have any oranges, I did have some Orange Sauce left over from my Gingerbread Pancakes last week. *I reheated it and whisked it together with vegan cream cheese to make a lite and lovely sauce for the Carrot Cake Pancakes that is reminiscent of the frosting I’m crazy for, but without the calorie damage.
*Note: I reheated the Orange Sauce very gently, as reheating a sauce bound with arrowroot powder can cause the sauce to “break” and become runny. It did become just a little thinner, but you won’t run into that challenge if you make the Cream Cheese-Orange Sauce from scratch rather than reheating leftover Orange Sauce, as I did.
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Vegan Heritage Press
Spring 2011
July 12, 2009 at 5:32 pm
Carrot cake pancakes sound great and I am always trying to look for ways to sneak veggies into my partners food!
July 12, 2009 at 6:54 pm
They really are and I'm so glad you think so. Many thanks for your comment. I hope you are far more successful than me at sneaking those veggies in. My husband thinks that if he has a salad at lunch, then he's met his daily requirement of fruits and veggies. In my humble opinion, there are too many protein drinks, supplements and bare naked meat (he cooks it on his Foreman Grill)–no veggie sides of any kind!–in his diet. Alas, he was out of town when I made the pancakes. At any rate, so nice to hear from you!
~Betsy
July 13, 2009 at 4:43 am
Whenever I make carrot cake cupcakes I have a bit of batter left over so I thin it out with a touch of soymilk and use it for pancakes. Delicious! Anything slathered with vegan cream cheese is a good thing! Your orange sauce sounds so fresh and tasty.
July 13, 2009 at 7:19 am
Great idea–thanks for sharing! You're right, all of those muffin-cupcake-pancake batters are the same at their core. Opens up all kinds of ridiculously delicious possibilities, doesn't it? I'm with you on the cream cheese; this sauce is so light, yet cream cheesy, that you'll feel practically virtuous!
July 15, 2009 at 11:59 pm
oh my GOD this is amazing. i didn't think you could do anything else with carrot cake. i mean, there are carrot cakes, carrot cake cupcakes, and carrot cake muffins. but pancakes? so brilliant.
July 16, 2009 at 7:04 am
You are so funny–the energy of your message was delightful. I have to admit that I was pretty excited when I thought of these because I've tried making carrot cake cookies and they were just okay. Thanks for sharing your enthusiastic approval!