Carrot Cake Pancakes
Written by joythebaker on September 30, 2008 – 1:35 pm -
Forgive me. I realize I’m a complete maniac about pancakes. Not only did I post about pancakes just a few days back, but those pancakes were nearly two weeks in the making.
How about a pancake heavy on the cake? These carrot cake pancakes are like living in the best of both worlds. You’ve got all your warm pancake goodness embellished with carrot cake spices, loads of carrots and. AND! cinnamon cream cheese spread. In some ways, and let’s try to keep this a secret, these carrot cake pancakes are just an excuse to spread sweet cinnamon cream cheese spread all over my breakfast.
Joy, of Joy the Baker is learning all about Italian wines and cheeses. I got home from a morning wine tasting and decided that I needed something that would sit in my tummy and stick to my ribs. See, at this particular morning wine tasting I discovered why there are spit buckets. If you don’t spit out the glorious wines you’re tasting, you might find yourself tipsy, trying to pronounce Italian wine names to your Italian boss before 10 in the morning. Not so hot.
Not a winner, but these pancakes are.
If I’ve turned you into a pancake junkie then you know that there are all kinds of pancake types. There are the thinner battered pancakes, there are the tall and fluffy pancakes, not to mention puff pancakes.
These carrot cake pancakes fall under the tall and fluffy category. The spice in the pancakes is great! I might add a few tablespoons of crushed pineapple for an added kick. The carrots are grated, but when cooked, the carrots remain rather raw and crunchy. They have a bite to them that at first, I wasn’t sure I liked. It’s just that the pancakes spend so little time in the pan, there’s no ways the carrots can soften. Enjoy the crunch, think of all the vitamin A and fiber you’re getting!
Carrot Cake Pancakes
adapted from the food network
- 1 1/4 cups all-purpose flour
- 2 tablespoons finely chopped pecans
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- Dash nutmeg
- 1 egg, lightly beaten
- 1/3 cup packed brown or granulated sugar
- 1 cup milk
- 2 cups finely grated carrots
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- 1/4 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 dash ground cinnamon
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
Tags: Breakfast, cake, carrot, cream cheese, Joy the Baker, Pancakes
Posted in Breakfast, Pancakes, Recipes | 83 Comments »
Is it possible that the batter might keep in the fridge for a couple days? I’ve had this recipe bookmarked since you posted it and I have hankering to make these next week, but living by myself, I’ll only eat a couple every morning.
this looks so yummy, i like carrot cake as well & i know i would definitely enjoy this too! thanks for this!
[...] across the blog of joy the baker and man has she got a thing for pancakes, it was her pic of carrot cake pancakes that kept me diving throughout her blog and it’s safe to say that sometime soon I’m [...]
made these for dinner tonight, and they were fantastic!!! thanks for sharing
Hey! An excuse to eat my favorite cake for breakfast! Who knew? Thank you!
Why, oh why, is my wife on Weight Watchers? All this wonderful food passing us by… OMG!
If you don’t like the carrots crunchy, steam the shreds for a few minutes in the microwave before adding them to the mix.
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so, i made these tonight and instead of grating the carrots, i microplaned them. i also microplaned the nuts (almonds instead of pecans) for the heck of it. it resulted in pancakes of basically normal texture with a yummy carrot cake taste. you should give that way a try =)
hmmm…i wonder, would these taste good with some simple maple syrup on top??
probablyyy…but what do you think, joy?
Hi Joy! I made these carrot cake pancakes this weekend and my boyfriend said “WOW! This is like an amusement park in my mouth!!” and “These are the best things ever!”
I wanted to add a note to the recipe: I grated my carrots on the smaller hole of the grater, and they came out finer and softer. They were not crunchy in the pancake at all.
I recommend that if you are not into the crunch factor. Thanks for a beautiful site!
i wasn’t sure if i liked the crunch either when i made cc pancakes the first time. so now steam the carrots for a few minutes to soften them up a bit. adds an extra step… but still tastes great and no more crunch!
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These are the best pancakes ever. I did the steam thing to soften the carrots and they came out awesome (as do ALL Joy’s recipes!!!) but had a bit much left over. (I live alone, didn’t want to wait until the b/f came over, and kitty Boo doesn’t care for carrots) Well….I wrapped each one, separated with plastic wrap and froze them. This morning I was hankering for them, took them out of the freezer and was deciding how to gently reheat when I got a brainstorm…the toaster!!!! A few minutes later I was once again sighing with delight at your genius. You totally ROCK Joy!!!!!
these pancakes were so stinkin’ good! i made them this morning for my brood of 5 girls and my hubby. everyone loved them! i need to double the recipe next time. i shredded the carrots extra fine and there was no crunch, just YUM.
thanks for the perfect recipe for a rainy saturday. <3
No need to steam the carrots or endure the crunch – simply shred them on the smaller size of a box grater! That is, shred on the size you would use to shred parmesean cheese, NOT mozzerella. This way, the carrots come out nice and soft and tender like real carrot cake!
I *love* this recipe, Joy, thanks for sharing it!!!!
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This is first time I have seen it. I must try it out next time I do some cooking.
Could I use whole wheat flour in these pancakes? My hubby LOVES carrot cake, and he is gonna freak when I make these. You are awesome btw!
Ohhh my goodness.. My boyfriend and I are both totally knocked out with bad colds and I made these to try and cheer us up. THANK YOU, JOY!!!! =D These absolutely did the trick. Beyond good…. I just love this site.. and you, of course!!!!
These pancakes are great!!! the best ones i have ever tried!!! Thanks for posting this wonderfull recipe!!!
OMG! These are next on my list. DrooOOOOOoooling!
why hello there, dinner!
OMG I needed a pancake fix for dinner last night. Yes I ate pancakes for dinner. These were amazing! Just what I wanted! I subbed walnuts for pecans, and loads of extra nutmeg because I love it, and a handful of golden sultanas (which would have been even better if I had soaked them in orange juice, but I was just too hungry). They were just like my mum’s carrot cake. Divine, and a new favourite, for those days when only pancakes will do.
[...] came a blog post for Carrot Cake Pancakes with Cinnamon Cream Cheese Spread. Um. Wow. First off the pancakes look amazing but more than this these pancakes only really require [...]
These were a prefect “happy-birthday-to-me” breakfast. All fluffy, cinnamon-y goodness. Thanks for sharing the recipe!
Thank you so much for sharing this recipe! I’ve got a ton of carrots and this recipe will help me use them for more than soups and stews.
Like book filled with yummy pancake recepies!
=D
It is a very good idea to make pancakes with carrot. I will try them on Sunday. They look absolutely delish! Your blog is very creative and give me some good cooking ideas! Thanks!
Delicious!!! I used carrot baby food in place of the grated carrots for simplicity. Incredible… and no skinned fingers on the grater!