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Hi Bold Bakers!
We are mixing things up this Easter and having our cake for breakfast! I’m going to show you an insane recipe for thick and fluffy Carrot Cake Pancakes with Cream Cheese Frosting! They are everything you love about delicious Carrot Cake but now you can eat them for breakfast!
Some of you may not know but I had a breakfast catering business in San Francisco where I would make these ridiculous, over-the-top breakfasts. A lot of Bigger Bolder Baking recipes were inspired from that time, like my Red Velvet Pancakes and Churro Waffles and of course these Carrot Cake Pancakes.
So how do you make a Perfect Pancake? You know those thick and fluffy American Pancakes you have had in restaurants but can’t seem to make them the same at home. I know the tips and tricks, and it’s in this video for Perfect Pancakes. I did a whole video on how to make the most amazing pancakes because I think everyone should know how easy it is. Follow my steps and you will have great success every time.
Carrot Cake Pancakes are moist and soft, just like the cake.
They are a beautiful orange color and like the cake the flavor of carrot is mild, but still delicious.
Carrot Cake Pancakes paired with Cream Cheese Frosting really brings the whole Carrot Cake experience together.
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Watch The Recipe Video!
Carrot Cake Pancakes with Cream Cheese Frosting
Ingredients
- 2 cups (5 ½oz /150g) chopped carrots
- 1 ¼ cups (10floz/280ml) milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons raisins
- 1 ¼ cups (6 ¼oz/180g) all purpose flour
- ¼ cup (1 ½ oz / 45g) brown sugar*
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
Cream Cheese Frosting
- ½ cup (4oz/115g) cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 teaspoons vanilla extract
- ¼ cup (2floz/57ml) heavy cream
Instructions
- In a blender add in chopped carrots and pulse until fine.
- To the carrots, add the milk, vanilla, egg, raisins and pulse until well blended and the mix turns orange. The mix will get thick.
- In a large bowl mix together the flour, brown sugar, baking powder, cinnamon and salt.
- Add the carrot mixture and oil to dry ingredients and stir to combine. Don't over-mix or your pancakes will end up flat and tough.
- Heat a griddle to medium heat. It’s important to have a steady medium heat for cooking pancakes. When griddle is hot, add a little butter.
- Scoop a big spoonful of batter onto the griddle. Cook on first side until bubbles form all over the top of the pancake and the edges begin to change color. These bubbles are important to hold up your pancake.
- Flip pancake and cook 1 to 2 minutes on second side.
- For the Cream Cheese Frosting: Place the cream cheese, sugarand vanilla in the bowl of your stand mixer or hand mixer and beat until the cream cheese is smooth.
- Add in the cream and continue to beat until the mix thickens, around 2 minutes.
- Serve a big dollop of the Cream Cheese Frosting on top of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. Everything combined makes the most incredible stack of pancakes.
Recipe Notes
Made these for my husband’s birthday breakfast and smeared a little of the cream cheese mixture between each pancake so it would ooze out. Stacked four pancakes on top, with a dollop more of the cream cheese mixture, crushed walnuts and a birthday candle and drizzled with maple syrup! So divine!!! He was thrilled! And my little boys licked their plates! Thank you for the great recipe!
Never write reviews but since I make these all the time, it’s only fair to write one. They are really moist and delicious. If you skip the frosting and add chopped walnuts you get healthy pancakes.
Just made these here in Berlin and we are DYING ❤❤❤ OMG they are INCREDIBLE!!! Thank you ????
Gemma, an absolutely delicious recipe! Small tweeks based on our fav ingredients, doubled the raisins and increased to 1tsp salt. We also love nuts in our family so I chopped walnuts and mixed into an bowl of maple syrup. Adds a Great crunch. Looking forward to trying your other recipes. Ty!
Super easy and very delicious!! Thanks for the great recipe!!
Can anyone tell me why these came out so mushy? 1st one cooked reg. raw inside, then I cooked the crap out of them and still the insides are like raw. Very disappointing; it took a lot for me to make these as I’m handicapped. Thanks.
Hello gemma how can I save this recipe
As others said, the recipe comes out mushy & doughy even if you are patient on medium heat and let the bubbles form. Made the vegan version with also vegan frosting.
The taste is excellent though, but with the consistency it’s a 4/5.
This many 5 stars feels like people have not actually tried making this….
It’s quite complex and time-consuming to make for the outcome, so one more star detracted. Would not make again, Is rather just make actual carrot cake or simple vegan banana pancakes.
These did not turn out well. I followed the instructions, just subbed almond milk for regular milk. Blended as instructed, mixed into dry ingredients and added the oil. When I scooped them in the pan, the oil immediately ran in the pan. They started burning so I turned the heat down. Ultimately, even though they “looked done” (got bubbles on the top and brown around the edges, they weren’t cooked inside. Are they supposed to be soft? It’s a very unpleasant texture. Any advice would be appreciated, thank you.
Hi Gemma, hope you are doing well. I love carrot muffins, theybtaste so good. Do you have a recipe for them please.