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    Breakfast » carrot cakes with maple cashew cream

    Published: Mar 1, 2011 · Modified: Sep 25, 2012 by Kristina Sloggett · This post may contain affiliate links · 69 Comments

    carrot cakes with maple cashew cream

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    Today not only marks a new month, it is also pancake day around here. Jason is working from home today, and it is my day off, so I made us pancakes for breakfast.

    While we don't eat too many traditional pancakes around here, I did come up with something special for today's breakfast.

    carrot pancakes

    ¾ cup carrot juice*
    1 cup flour (gluten free all purpose)
    1 teaspoon chia or flax seed
    1 teaspoon baking powder
    ¼ teaspoon xanthan gum 

    Juice carrots. Add carrot juice to blender with remaining ingredients and blend until smooth. Preheat griddle to medium high - makes 12 - 15 medium sized pancakes. This makes such a pretty batter!

    *No juicer? Sub store bought carrot juice or another flavor (apple)

    maple cashew cream

    1 cup raw cashews, soaked overnight
    ½ cup water
    ¼ cup maple syrup

    Blend on highest power. Reduce water for a thicker result.

    Serve with a glass of fresh carrot juice. Enjoy!

    « pomodoro!
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    Comments

    1. CAV says

      August 11, 2011 at 4:12 pm

      Looks delish! But baking powder isn't always gluten free. Searching for options since I'm on an elimination diet (can't have several food groups- dairy, gluten, corn, sugars). Can you use xanthan gum or something else instead?

      Reply
      • spabettie says

        August 11, 2011 at 6:07 pm

        I get my gluten free baking powder from my co-op. a gluten free sub to baking powder = one part baking soda to two parts cream of tartar. not sure if xanthan gum does the same thing - xanthan is volume/viscosity whereas baking powder is more for rising, if I'm understanding the science right 🙂

        Reply
    2. Jade says

      August 07, 2011 at 9:05 pm

      Oh...this is just so wrong for how damn good it looks!!!

      Reply
      • spabettie says

        August 07, 2011 at 9:57 pm

        thanks, Jade... I was thinking about them just the other day, actually. Need to make them again soon! 😀

        Reply
    3. Verity Kae says

      March 08, 2011 at 6:47 am

      I made these this morning for me and my dad! SO GOOD. I used gluten free AP flour though, and I find that always has a bit of a strange flavour. Im going to experiment with different kinds of flour next time. Thank you for this recipe! I linked to your site on my blog. =]

      Reply
    4. Desi says

      March 04, 2011 at 8:24 am

      Just found your blog through a blog hop. These carrot pancakes sound yum! And I am loving many of your other recipes... I am your newest follower 🙂

      Check out my blog and follow back if you like!

      http://steaknpotatoeskindagurl.blogspot.com

      Reply
      • spabettie says

        March 04, 2011 at 9:04 am

        hello Desi! thanks for reading and saying hello! 😀 I'll go check out your blog.

        Reply
    5. Heather @ kissmybroccoli says

      March 03, 2011 at 7:52 pm

      I swear your pics are hazardous to my laptop (drool!)!!

      I'm very curious to try your cashew creme sauces! They all look incredible!

      Reply
      • spabettie says

        March 04, 2011 at 9:07 am

        ha... thanks, girl! you should try them... I use cashews a lot for dips, sauces... they create a very creamy base (that's good on it's own!) to add any flavor to... YUM!

        Reply
    6. sophia says

      March 01, 2011 at 11:45 pm

      I'm usually all about "real cream and butter" blah blah blah...but then you have to use cashews. I go ga-ga over cashews. Can I just lick all the creme off? I want that in a jar!!!

      Reply
    7. Tracy @ Commit To Fit says

      March 01, 2011 at 8:06 pm

      These look like heaven on a plate. I may have just found my Sunday breakfast 🙂

      Reply
      • spabettie says

        March 01, 2011 at 10:27 pm

        thanks, Tracy!! I hope you love them!!

        Reply
    8. Leanne @ Healthful Pursuit says

      March 01, 2011 at 7:58 pm

      I <3 these. That's all I can say!

      Reply
      • spabettie says

        March 01, 2011 at 10:27 pm

        Thanks, Leanne! 🙂

        Reply
    9. Aimee says

      March 01, 2011 at 7:32 pm

      I wish I had known it was National Pancake Day!! We don't eat many pancakes either, but I would have celebrated anyway. 🙂 These sound very yummy. Very creative my friend!

      Reply
      • spabettie says

        March 01, 2011 at 10:28 pm

        aw, I would have told you in advance if I knew you didn't know... but... hey, celebrate anyway!! 😀

        Reply
    10. [email protected] says

      March 01, 2011 at 7:30 pm

      I would have never thought about using carrot juice as a base to pancakes! That looks so good.

      Reply
      • spabettie says

        March 01, 2011 at 10:29 pm

        thanks, Jenn! they really were tasty - mild sweet flavor from the carrots... YUM!

        Reply
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    Hi, I'm Kristina!

    I am a voracious reader and chickpea eater. also known as spabettie.

    Using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

    At spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor

    More about me →

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