Raw Carrot Cake Pancakes

Dessert for breakfast.  So wrong or so right?  Definitely so right if you are eating these raw carrot cake pancakes I made last week.  Not that eating a slice of raw cake for breakfast once in a while is ever wrong. A girl needs to indulge once in a while right?  I have been on a carrot cake craving kick lately I guess and making a cake a few weeks back wasn't enough.  Maybe it is because it is spring, but carrot cake has always been a favorite so no shocker that I am hungry for it.

These pancakes are not just simple refined carbs like most of the carrot cake recipes out there...they are packed with healthy oils in the form of flaxseed, which I try to include in my breakfast every day anyhow. And sneaking a bunch of carrots into my breakfast?  Nothing wrong that.  These pancakes are pure deliciousness!  If you love carrot cake, you should treat yourself and make these!

Raw Carrot Cake Pancakes

1 cup shredded carrots
1/2 cup raisins (optional)

"Cream Cheese" glaze
1/4 cup raw coconut butter (not oil), warmed to liquid
1 tsp pure vanilla extract
1 tsp cider vinegar
2 Tbsp raw coconut nectar or maple syrup or your choice of liquid raw sweetener
a pinch sea salt
3-4 Tbsp filtered water or as needed

In a food processor, combine the carrots, nectar, dates, sea salt, vanilla and coconut milk and process until smooth.  Add the remaining ingredients (except shredded carrots and raisins) and process until smooth. Mix in shredded carrots and raisins.  Spread out into 4 pancakes about ¼ inch thick on a lined dehydrator tray.  Dry for about 12-14 hours at 115F.  
To make the glaze, whisk together all ingredients until smooth (it may clump up at first, but it will smooth out) adding more water 1 Tbsp at a time until a glaze consistency is reached (you want to be able to drizzle it but not too runny).  Drizzle over the pancakes and serve!