Carrot Cake Soufflé Pancakes

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Here’s the recipe for the Carrot Cake Soufflé Pancakes that I promised you guys. These pancakes were, oh, so amazing. In fact, I loved them so much, I asked the Executive Chef at Twin Farms if he’d be willing to share the recipe with me, and, thankfully, he agreed. I hope you enjoy them as much I did!

carrot cake souffle pancakes

Basic Soufflé Pancake Mix:

  • 2 cups all-purpose flour
  • 3 tsp. baking powder
  • 2 TBS granulated sugar
  • 1/2 TBS salt
  • 4 eggs, separated
  • 1 ½ TBS. vanilla extract
  • ½ tsp. almond extract
  • 2 cups whole milk

Carrot Cake Pancake add:

  • ½ – ¾ cups finally grated carrots
  • 1/3 cup raisins, dark and golden

Spice mix:

  • 1 TBS. Cinnamon
  • ½ tsp. Ground Ginger
  • Pinch Nutmeg
  • Pinch Clove

Whisk together flour, baking powder, salt and sugar. Blend well, do not sift.

Combine the yolks, vanilla, almond, and milk in mixing bowl. In separate bowl, whip egg whites to firm peaks. While whites are whipping, stir yolk mixture into flour mixture. Next combine carrots, raisins and spice mix into pancake base. Fold the egg whites into batter gently, until just combined. Do not over mix!

Spoon batter onto griddle and brown on both sides. Finish in 350° oven until center is cooked. Approximately 8 minutes.

Recipe from Twin Farms



  1. So, I’m totally not a carrot cake person, but I have to admit – these pancakes look so good, I many not even care anymore. Thanks for sharing, Tina (and Twin Farms!)

  2. These look delicious! So I’m a little confused….how much of the batter do you put on the griddle per pancake such that it doesn’t cook all the way after browning on both sides that it needs to finish cooking on the oven? I apologize in advance….I’m pretty much a soufflé Virgin.

  3. Looks delicious, can be easily made and adjusted with any diet plans. Just give some ideas about the vegan food options.

  4. These pancakes look outrageously good. Can’t wait to try them. I have over 30 pancake recipes and this looks like one I will keep and add to the list.
    Thank you!

  5. This looks amazing! Do you think whole milk is necessary or would milk alternatives work (ex. soy, almond, etc.)?

  6. Oh my gosh, do those look great! Finish cooking in the oven is a great idea. When I use frozen blueberries for blueberry pancakes, I always have a runny and undercooked center, no matter how careful I am. Thanks for the tip.

  7. Just tried these using almond butter and coconut flour instead of all-purpose flour. They were good, not great, so I will have to try again. Hopefully, they will be one of the first recipes I post once my new job starts in a few weeks, and I will finally have time to blog again.

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