Vegan Carrot Cake Pancakes

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Treat yourself to a tropical vacation with these Gluten-Free Vegan Carrot Cake Pancakes topped with creamy vegan cream cheese icing, fresh pineapple, and chopped pecans. The perfect Easter weekend brunch idea!

Easter weekend calls for something extra special, and these Vegan Carrot Cake Pancakes with Cream Cheese Icing fit the bill perfectly! Bursting with carrot cake flavors, these gluten-free and vegan pancakes are a bright and flavorful addition to your brunch table.

Cooked to perfection on a cast iron skillet, the pancakes turn golden and bubbly on top, making them simply irresistible. Each bite is a delightful blend of sweetness and warmth, just like your favorite carrot cake.

To take these pancakes to the next level, we’ve whipped up a luscious vegan cream cheese icing using vegan cream cheese, plain vegan Greek yogurt, maple syrup, a pinch of salt, and a dash of vanilla. Drizzled over the pancakes, this velvety icing adds a decadent touch to the dish.

Serving these pancakes hot, with the cream cheese icing oozing down the sides and toppings of fresh pineapple, chopped pecans, and shredded carrot, is a feast for the eyes and the taste buds.

What you will need to make these deliciously colorful Vegan Carrot Cake Pancakes

  1. List of ingredients:
  • flax egg
  • plant milk of choice
  • apple cider vinegar
  • maple syrup
  • vanilla
  • carrots
  • pineapple
  • pecans
  • cinnamon
  • salt
  • baking powder
  • gluten free 1:1 flour
  • vegan cream cheese
  • plain vegan Greek yogurt


Whether you’re celebrating Easter, hosting a brunch with friends, or simply treating yourself to a delightful breakfast, these Vegan Carrot Cake Pancakes with Cream Cheese Icing will make any occasion extra special.

So, get ready to dive into this tropical brunch delight!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Vegan Carrot Cake Pancakes

Carrot cake pancakes for Easter? GROUND BREAKING! Ground breaking or not, this is the perfect weekend to make these bright and flavorful CARROT CAKE PANCAKES! Gluten free, vegan, and fulllll of carrot cake flavors, topped with a creamy vegan cream cheese icing and fresh chunks of pineapple - you basically feel like you’re on a tropical vacation!
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes


  • pan


Pancake Ingredients

  • 1 flax egg 1 tbsp ground flax seed + 3 tbsp warm water. Mix and let sit for 10 minutes
  • 1 cup plant milk of choice
  • 1 tbsp apple cider vinegar
  • ¼ cup maple syrup
  • 1 tbsp vanilla
  • 1 cup finely shredded carrots
  • ¼ cup crushed or finely chopped pineapple
  • 2 tbsp finely chopped pecans
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tbps baking powder
  • cup gluten free 1:1 flour

Cream Cheese Icing Ingredients

  • 2 tbsp vegan cream cheese
  • 1 tbsp plain vegan greek yogurt
  • 2 tsp maple syrup
  • pinch of salt
  • ¼ tsp vanilla


  • Combine all wet ingredients in a bowl. In a separate bowl, whisk together dry ingredients. Gently mix the 2 together with a fork until just combined. Let rest for 5 min.
  • Melt a tiny amount of oil in a cast iron skillet over low heat. Pour 1/4 of pancake batter at a time for each cake. Flip once the top side is bubbly and cake is nice and golden. Repeat with rest of batter.
  • Meanwhile, combine ingredients for icing.
  • Serve cakes hot, drizzled with icing and topped with chopped pecans, fresh pineapple, and shredded carrot.
Keyword carrot cake, dairy free, dessert for breakfast, gluten free, gluten free pancakes, healthy cheesecake, plant based, vegan
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