If you adore the cozy, comforting flavors of carrot cake but crave a fun twist for breakfast or brunch, you’re going to fall head over heels for this Carrot Cake Pancakes with Cream Cheese Frosting Recipe. Imagine fluffy, tender pancakes bursting with warm cinnamon and nutmeg spices, studded with grated carrots, crunchy walnuts, and juicy raisins, all topped with a luscious cream cheese frosting that feels like dessert in every bite. This recipe transforms a classic treat into an exciting morning indulgence that’s as satisfying to make as it is to eat.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, holding several baking ingredients before mixing. Inside the bowl, shredded bright orange carrots form one layer, topped with a pile of dark brown raisins and light brown chopped nuts. On one side, a raw egg with a bright yellow yolk sits clearly visible. A light cream-colored liquid is being poured from a clear measuring cup into the bowl, partially filling it. A wooden spoon is resting inside the bowl, with the handle out of view. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Carrot Cake Pancakes with Cream Cheese Frosting Recipe are wonderfully straightforward yet deeply flavorful. Each one plays a crucial role, whether it’s adding texture, warmth, or that irresistible sweetness that makes every mouthful magical.

All-purpose flour (1.5 cups / 220 grams): The base that gives your pancakes structure and the perfect fluffy texture.
Baking soda (½ teaspoon): Helps the pancakes rise beautifully and become light and airy.
Ground cinnamon (2 teaspoons): Brings that signature warm and spicy note that defines carrot cake.
Ground nutmeg (⅛ teaspoon): Adds a subtle, aromatic depth to balance the sweetness.
Soft brown sugar (5 tablespoons): Provides a rich sweetness and a hint of molasses flavor that pairs perfectly with carrot.
Grated carrot (½ cup, finely grated, packed): Supplies moisture, natural sweetness, and that lovely orange hue.
Walnuts (¼ cup, roughly chopped): Introduce a satisfying crunch and earthy nuance.
Raisins (¼ cup): Little bursts of chewiness and fruity sweetness throughout.
Milk (1 cup): Keeps the batter smooth and tender.
Large egg (1): Binds all the ingredients together, helping the pancakes hold their shape.
Oil (1 tablespoon, plus extra for cooking): Adds moisture and prevents sticking on the pan.
Cream cheese (4 ounces / 120 grams, at room temperature): The luscious base for the frosting, creamy and tangy.
Vanilla sugar (3 tablespoons): Sweetens the frosting with delicate vanilla aroma.
Heavy cream (½ cup / 120 milliliters): Whipped into the frosting for a light, dreamy texture.

How to Make Carrot Cake Pancakes with Cream Cheese Frosting Recipe

Step 1: Prepare the Pancake Batter

Start by combining your dry ingredients in a medium bowl—flour, baking soda, cinnamon, nutmeg, and brown sugar work together to build that classic carrot cake flavor. Then fold in the grated carrot, walnuts, raisins, milk, egg, and oil. The batter should be smooth but still hold visible bits of carrot and nuts—this texture is exactly what makes these pancakes so inviting.

Step 2: Cook the Pancakes

Heat a griddle or large skillet over low-medium heat and brush lightly with oil. Pour about a third of a cup of batter per pancake, watching for those tell-tale bubbles at the surface—this is your cue to flip. Gently turn and cook the other side until golden brown and cooked through. The key is patience; cooking them too fast can leave the centers underdone.

Step 3: Whip Up the Cream Cheese Frosting

While the pancakes are cooking, whip together the cream cheese at room temperature with vanilla sugar and heavy cream until silky and smooth. Using an electric mixer here really helps achieve that light, fluffy frosting consistency that will melt perfectly on warm pancakes.

Step 4: Assemble and Serve

Stack your warm carrot cake pancakes high and generously slather with the cream cheese frosting. Watch as the frosting gently softens and pools—this is when breakfast feels truly indulgent.

How to Serve Carrot Cake Pancakes with Cream Cheese Frosting Recipe

A clear glass bowl on a white marbled surface holds a mixture with a light beige color and a bubbly texture being stirred by a woman's hand using a wooden spoon. The mixture appears thick with small chunks visible throughout. Another woman's hand steadies the bowl, showing natural skin tone and short nails. The glass bowl is translucent, letting light pass through and casting soft reflections on the marble surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped walnuts or a dusting of cinnamon on top adds beautiful crunch and enhances the visual appeal. For a pop of color and freshness, a few thin slices of fresh carrot or a handful of plump raisins scattered over the frosting make a wonderful finishing touch.

Side Dishes

Pair these pancakes with crispy bacon or smoky sausage to balance the sweetness, or keep it fresh with a simple mixed green salad dressed with a zesty vinaigrette. Fresh fruit like sliced oranges or berries also complement the warm spices perfectly.

Creative Ways to Present

For a festive brunch, serve your Carrot Cake Pancakes with Cream Cheese Frosting Recipe on a large platter garnished with edible flowers or finely chopped mint leaves. Alternatively, build mini pancake stacks into individual servings with layers of frosting and place them on cute dessert plates for a charming touch.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store any leftover pancakes in an airtight container in the refrigerator for up to three days. Keep the frosting separate in a small covered bowl to prevent the pancakes from becoming soggy.

Freezing

These pancakes freeze beautifully, making them a perfect make-ahead breakfast. Lay them flat on a baking sheet and freeze until firm, then transfer to a freezer bag for up to one month. Defrost overnight in the fridge for best results.

Reheating

Reheat pancakes gently in a non-stick skillet over medium-low heat, flipping once to warm through. Alternatively, microwave them in short bursts, but be sure to watch carefully to maintain softness. Add the frosting fresh after reheating for that perfect finish.

FAQs

Can I use another type of nut instead of walnuts?

Absolutely! Pecans or almonds are excellent alternatives that will provide a similar crunch and complement the spices wonderfully.

Is it possible to make this recipe dairy-free?

Yes, you can substitute the milk with a plant-based alternative like almond or oat milk, and swap the cream cheese and heavy cream for dairy-free versions to keep the flavor rich and creamy.

How do I ensure the pancakes cook evenly without burning?

Cooking on low to medium heat and not rushing to flip is crucial. Wait for bubbles to form on the surface before flipping, which means the bottom is set and golden, preventing burning and undercooked centers.

Can I prepare the cream cheese frosting ahead of time?

Definitely. You can make the frosting a day in advance and store it in the fridge. Just give it a good stir or light re-whip before serving to restore its fluffy texture.

What’s the best way to grate the carrots for this recipe?

Using a fine grater or a food processor with a shredding attachment works best to create fine, well-packed carrot that blends seamlessly into the batter and cooks evenly.

Final Thoughts

This Carrot Cake Pancakes with Cream Cheese Frosting Recipe is a delightful way to kick-start any morning with a touch of sweetness and spice that feels deeply satisfying without being overly complicated. Whether you’re sharing it with family or treating yourself on a slow weekend, these pancakes promise a cozy, delicious experience that’s sure to become a cherished favorite. Give them a try and watch how this unique twist on a breakfast classic turns ordinary mornings into something truly special.

Carrot Cake Pancakes with Cream Cheese Frosting Recipe