Carrot Cake Pancakes With Frosting

(4 servings) Printable Version

For The Pancakes:
1 and 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
1 pinch nutmeg
1 large egg - lightly beaten
1/3 cup packed brown sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract
For Cream Cheese Spread:
4 ounces cream cheese
1/4 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract
1 pinch ground cinnamon

In a large bowl, combine the flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

Add the wet ingredients to the dry ingredients and stir until just combined and moistened.

On a greased griddle over medium-high heat, dollop the batter in 1/4 cup amounts per pancake. Cook each side to golden brown.

For the topping, stir together the cream cheese, powdered sugar , the two Tablespoons of milk, vanilla and cinnamon until smooth.

Spread the frosting between the pancakes and on top of stacks of two or three pancakes.

To delicious not to share. I got this one from LoveMyPhilly.com. I also just emailed a picture. I hope you love it!

Mr Breakfast would like to thank kerrin for this recipe.

Comments About This Recipe
What do you think of Carrot Cake Pancakes With Frosting?

Overall Average Rating = 4 (out of 5)

Based on 2 votes.

From Christine

Rating (out of 5):

Very good. I thought the pancakes would be too dry, since the recipe did not have butter or oil. That was not the case at all; the pancakes were moist. The pancakes had a mild flavor and were not overwhelmingly carrot-cakey.

Comment submitted: 4/14/2017 (#20257)

From three-beep

Rating (out of 5):

It was amazing!

Comment submitted: 5/21/2014 (#18875)

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