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

Print this recipe!

• 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.