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Carrot Cake Pancakes

  • Author: Chocolate Covered Cheetah
  • Yield: 5-6 1x




  • 1 cup plain greek yogurt
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup honey
  • 1 cup shredded carrots
  • 1/4 cup shredded coconut
  • 1/4 cup raisins
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp pumpkin pie spice


  • 2oz cream cheese (1/4 brick)
  • 3/4 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Additional Toppings

  • Whipped Cream (optional)



  1. In a large bowl beat together the yogurt and eggs
  2. Add the milk, mix
  3. Add the honey, mix
  4. Toss in the carrots, coconut and raisins, mix
  5. Add the vanilla extract, mix
  6. In a small bowl whisk together the flour, baking powder, sea salt and pumpkin pie spice
  7. Slowly add the dry ingredients to the wet mixture, mix until fully combined
  8. Heat a skillet over medium heat, spray with non-stick cooking spray
  9. Measure our 1/3 cup of pancake batter, add to skillet
  10. Cook until you can see bubbles start to form, flip, cook about 2 more minutes on the other side
  11. Top pancakes with cream cheese drizzle and whipped cream (if desired)


  1. In the bowl of an electric mixer fitted with blade attachment, beat the cream cheese
  2. Slowly add the confectioners sugar
  3. Add the vanilla and whole milk, beat
  4. Set Aside