Go Back
–+ servings
Carrot Cake Pancakes with Cream Cheese Frosting

Irresistible Carrot Cake Pancakes with Cream Cheese Frosting

Delight in these Carrot Cake Pancakes with Cream Cheese Frosting, a quick breakfast twist on the classic dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup Chopped Carrots You can substitute with grated carrots for a finer texture.
  • 1 cup Milk Dairy alternatives like almond or oat milk work well.
  • 1 large Egg For a vegan version, replace with a flax egg.
  • 1 teaspoon Vanilla Extract Vanilla bean can intensify the taste.
  • 1/2 cup Raisins You can substitute with chopped nuts.
  • 1 cup All-Purpose Flour Whole wheat flour can substitute for denser pancakes.
  • 1/4 cup Brown Sugar White sugar can be used as a substitute.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best results.
  • 1 teaspoon Ground Cinnamon Consider nutmeg as a substitute.
  • 1/4 teaspoon Salt Enhances sweetness.
  • 2 tablespoons Vegetable Oil Coconut oil could serve as an alternative.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Vegan cream cheese can be used.
  • 1/2 cup Granulated Sugar Powdered sugar can be used for a smoother texture.
  • 1 teaspoon Vanilla Extract Vanilla bean is a great option.
  • 2 tablespoons Heavy Cream Milk can be substituted for a lighter frosting.

Equipment

  • blender
  • Mixing Bowl
  • Griddle or Non-stick Skillet
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Blend the Carrots: Pulse the chopped carrots in a blender until finely shredded. Add milk, egg, vanilla extract, and raisins; blend until smooth.
  2. Combine Dry Ingredients: In a bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
  3. Mix Wet and Dry Ingredients: Pour the carrot mixture and vegetable oil into the dry ingredients; stir gently until combined.
  4. Preheat the Griddle: Preheat a griddle or non-stick skillet over medium heat and grease with butter.
  5. Cook the Pancakes: Pour batter onto the griddle; cook until bubbles form, then flip and cook until golden brown.
  6. Prepare the Cream Cheese Frosting: Beat together cream cheese, granulated sugar, and vanilla until smooth; add heavy cream until thickened.
  7. Serve and Enjoy: Stack pancakes on a plate, dollop cream cheese frosting on top, and add maple syrup or nuts if desired.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 5000IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Don't over-mix the batter to keep pancakes light and fluffy. Manage heat to avoid burning and customize your toppings to your liking.

Tried this recipe?

Let us know how it was!