Recipe: Ginger-Spiced Carrot Pancakes

To round off what has been a very fun endeavour into the many uses of carrots, I thought I’d end on a very simple note with these crispy, sweet pancakes with a kick of ginger. With very few ingredients and very little prep, this recipe uses up the last few carrots at the bottom of your fridge and turns them into a tasty pancake perfect for a quick snack or side-dish.

The inspiration for these actually came to me on Pancake Day. I was on a mission to eat a pancake with every meal and wondered how best to incorporate vegetables into a batter (why I wanted to do this I’m still not entirely sure. While fun at first, three separate servings of pancakes is a LOT). The recipe makes three medium sized pancakes, which can be served with a sauce of your choosing for maximum enjoyment (I opted for Teriyaki). 


  • Bowl
  • Grater
  • Medium-sized frying pan 
  • Spatula 


  • 1 Large Carrot/3 Small Carrots, grated 
  • 1/3 cup Plain Flour 
  • 1tsp Ground Ginger OR 2cm Grated Fresh Ginger
  • 1 tbsp Vegetable Oil
  • Salt and Pepper
  • Sauce to serve (optional)


Start by mixing your grated carrot with the flour in a bowl. Stir to bring together, drizzling in up to 1/3 cup cold water to help bind everything together.

Once there are no more remaining streaks of flour, add in your ginger and season to taste. Mix until everything is combined.

Over a medium heat, add the oil to the frying pan and allow to heat up for 30 seconds. Take about a third of the carrot mixture with a spoon and bring into a rough ball shape with your hands, then place in the pan and press it down with the back of the spatula. Repeat with the remaining mixture.

After about 3-4 minutes, flip each fritter with the spatula. They should be a golden brown on the cooked side. Allow to cook for another 3-4 minutes. 

Serve with your favourite sauce and enjoy!

Published by Jess

Aspiring Journalist and Blogger

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