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Paleo Carrot Cake Pancakes

Moist and fluffy coconut flour paleo carrot cake pancakes made with coconut flour, coconut milk, and pure maple syrup. These flavor-infused carrot cake pancakes are perfect for a slow weekend breakfast, or double as a healthy snack.

Paleo Carrot Cake Pancakes - grain-free, refined sugar-free, dairy-free, and healthy! These paleo pancakes taste like dessert for breakfast

…Also known as that time we did a mash up of carrot cake and pancakes and called it breakfast.

Sometimes you need to begin the week with something irresistible to let the weekend spill over just a little longer.

Perhaps you need a different flavor to change up routine and make you feel funky fresh. Sometimes you need a place to put a vegetable to ensure your children nuggets consume a vitamin or two.

Perhaps you need paleo carrot cake pancakes to remind you you’re free to do as you please while still making wise decisions. 

We’re gluttons for healthy hedonistic breakfasts.

We’re no stranger to grain-free and gluten-free pancakes on this site.  It recently dawned on me that I made coconut flour pancakes for the first time seven years ago. Since then, I have posted Lemon Poppy Seed Coconut Flour Pancakes, Fluffy Citrus Coconut Flour Pancakes, Lemon Ricotta Coconut Flour Pancakes , Blueberry Coconut Flour Pancakes for One, and Fluffy Apple Walnut Pancakes.

And the party keeps on going..

Paleo Carrot Cake Pancakes made with coconut flour. Grain-Free, Refined Sugar-Free, Dairy-free, and healthy!

Healthy Paleo Carrot Cake Pancakes made with coconut flour and pure maple syrup. This healthy pancake recipe is grain-free, refined sugar-free, dairy-free, and delicious.

I used my Basic Fluffy Coconut Flour Pancakes recipe as the base for this carrot cake edition. I simply added shredded coconut, carrot, cinnamon, and raisins to make these pancakes taste like the much coveted classic carrot cake.

Serve them up with a pat of butter and pure maple syrup, and/or top them with chopped walnuts and raisins for a real good time.

Paleo Carrot Cake Pancakes made grain-free with coconut flour. This healthy pancake recipe is refined sugar-free, dairy-free, and delcious.

Can I Substitute the Coconut Flour?:

Because coconut flour is its own animal when it comes to grain-free flours, I don’t recommend trying to replace it with any other flour, as it absorbs 4 x more liquid than most other flours. If you prefer almond flour over coconut flour, you can instead use my recipe for Almond Flour Pancakes as the base, and add the carrot cake ingredients from there.

As usual, the pancake batter prep is a breeze. Simply add all ingredients for the base to a blender, blend, and then fold in the shredded coconut, carrot, and raisins. Cook them up on the trusty griddle, and you have yourself a healthy grain-free cake-for-breakfast situation.

Paleo Carrot Cake Pancakes - grain-free, refined sugar-free, dairy-free, made with coconut flour and pure maple syrup for a gluten-free breakfast that tastes like dessert!

And if you’re like me and you’ve been itching for ALL THE CARROT CAKE lately, I’ve gotchu, boo.

Here are some additional..

Healthy Carrot Cake Recipes:

Cheers to carrot cake everything!!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

close up stack of paleo carrot cake pancakes with honey being drizzled on top

Paleo Carrot Cake Pancakes

Grain-free paleo pancakes made with all the carrot cake goodies for a treat of a breakfast
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
10 pancakes


For Serving:


  • Add all ingredients except the last three (carrot, coconut, raisins) to a blender and blend until well-combined and smooth.
  • Fold in the last three ingredients and allow batter to sit 15 minutes. This process will help thicken the batter.
  • Heat 1 to 2 tablespoons of coconut oil in a large non-stick skillet (enough to generously coat the surface) over medium-low heat. Wait a few minutes for the skillet to warm up all the way.
  • Measure a 1/4 cup of batter and pour onto the hot skillet. If necessary, use your finger to spread the batter into a perfect circle. Cook 3 to 4 minutes, until pancake is golden-brown on the first side. Carefully flip and cook another 3 to 4 minutes, or until pancake is cooked through. Repeat for remaining batter
  • Serve pancakes with choice of grass-fed butter, chopped walnuts, raisins, almond butter, and/or pure maple syrup.


Serving: 1of 10 - Calories: 175kcal - Carbohydrates: 18g - Protein: 4g - Fat: 9g - Fiber: 3g - Sugar: 9g
Course: Breakfast
Cuisine: American
Keyword: carrot cake, carrot cake pancakes, gluten free, grain free, paleo, paleo pancakes
Servings: 10 pancakes
Calories: 175kcal
Author: Julia
Collage for carrot cake pancakes

Paleo Carrot Cake Pancakes - grain-free, refined sugar-free, dairy-free, gluten-free pancakes made with coconut flour for a healthy breakfast.

Recipe Rating

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Angela R

Saturday 10th of July 2021

Loved these delicious pancakes, real taste of carrot cake to start the morning, so yummy 😋


Sunday 11th of July 2021

I'm so thrilled you like them, Angela! Thanks for the sweet note! xoxo


Monday 12th of October 2020

These pancakes are delicious! My family of 6 all loved them! I grated the carrots on a medium sized microplane so they were small and I believe helped keep the pancakes light and fluffy. Thank you very much!


Monday 12th of October 2020

My pleasure, Erin! I'm so happy you and your family like the pancakes! This is my favorite recipe for pancakes on my site, so I'm thrilled you enjoy them :D xoxo


Sunday 1st of March 2020

I have made MANY pancake recipes since the beginning of 2020.... and these have been by far one of my top 3 favorite recipes. SO GOOD!!! I cut the recipe in half too, but now wish I made a full batch to freeze the leftovers!


Monday 2nd of March 2020

Sarah!! I'm so thrilled to hear it! These pancakes are my favorite I've posted...I'm so happy you enjoy them too! Thank you for the sweet note and the support! :D


Friday 26th of April 2019

These were unfortunately really dry for me. I added two more eggs and about 3/4C more coconut milk which helped. I also did not use tapioca flour and just had coconut flour. Do you think that was the reason? Other than that, I can imagine how yummy they are! We even added a little bit of cream cheese frosting to them ?


Friday 26th of April 2019

Hi Ashton,

Coconut flour absorbs 4 times more liquid than any other flour, so it can't be used as a 1:1 replacement for any flour. This is why you needed more eggs and liquid. When the recipe is made as written, no additional liquid is necessary :D

Kimberly Jane

Thursday 6th of September 2018

These look great. I love carrot cake! But I don’t see the calorie or card count in your blog. Can you tell what they are?

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