Breakfast

Carrot Cake Pancakes with Cream Cheese Frosting

4.65 from 89 votes
Learn how to make my Carrot Cake Pancakes with Cream Cheese Frosting, an amazing over-the-top recipe so you can have your cake for breakfast!
Carrot Cake Pancakes with Cream Cheese Frosting: These pancakes are everything you love about Carrot Cake but now you can how it for breakfast! Win Win

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.

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Carrot Cake Pancakes are moist and soft, just like the cake.

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They are a beautiful orange color and like the cake the flavor of carrot is mild, but still delicious.

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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

4.65 from 89 votes
Learn how to make my Carrot Cake Pancakes with Cream Cheese Frosting, an amazing over-the-top recipe so you can have your cake for breakfast!
Author: Gemma Stafford
Servings: 4
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Learn how to make my Carrot Cake Pancakes with Cream Cheese Frosting, an amazing over-the-top recipe so you can have your cake for breakfast!
Author: Gemma Stafford
Servings: 4

Ingredients

  • 1 ¼ cup (6oz/180g) all purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ Cup (1 ½ oz / 45g) brown sugar*
  • 1 ¼ cup (10oz/280g) milk
  • 1 teaspoon vanilla extract
  • 2 cup (5 ½ /150g) carrots, peeled chopped
  • 2 tablespoons raisins
  • 1 egg
  • 2 tablespoons vegetable oil
    Cream Cheese Frosting
  • ½ pack (4 oz/115g) cream cheese, room temperature
  • ¼ cup (2floz/ 115g) cream
  • 2 tbsp sugar
  • 1 tsp vanilla extract

Instructions

  • In a blender add in chopped carrots and pulse until fine.
  • To the carrots, add the vanilla, egg, milk, raisins and pulse until well blended and the mix turns orange. The mix will get thick.
  • In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and brown sugar.
  • 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, vanilla and sugar in the bowl of your stand mixer or hand mixer.
  • Beat the ingredients 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

Brown Sugar: Use white sugar instead if you don’t have brown.
If you have any left over, you can always wrap them in foil and heat them up in a low oven.

 

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Laura
Laura
1 year ago

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!

Jani
Jani
2 years ago

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!

3 years ago

Just made these here in Berlin and we are DYING ❤❤❤ OMG they are INCREDIBLE!!! Thank you ????

3 years ago

Hello gemma how can I save this recipe

Friend
Friend
6 months ago

Hi Gemma! Can I use milk and white vinegar (a buttermilk substitute) instead of milk for this recipe? I love the texture of buttermilk pancakes but don’t have buttermilk and was wondering if this would have some sort of abnormal reaction.

Baker13
Baker13
7 months ago

Disappointing recipe, the pancakes were very wet in the middle. I started a new pan over another ring incase the heat was too high and still no difference. I was able to salvage one in the oven after being on the ring and felt it lacked flavour. Possibly needing more spices?

Rachel
Rachel
1 year ago

Hi Gemma. These look divine. If I do freeze the pancakes should I warm them before serving? If yes covered or uncovered? Are they much better fresh?

Judy
Judy
1 year ago

Hi Gemma
can you use the carrot cake pancake recipe to make mini muffins for an Easter dessert?

Stacey
Stacey
1 year ago

Made these twice. First batch was amazing, 2nd not so much (my fault not the recipes) I made it dairy free by using 1 cup water instead of 1.25cup of milk. I found there wasn’t enough raisins so added 1/4 cup and soaked for 15 min in boiling water then added to the batter. My problem with the 2nd batch came from not putting the wet ingredients through a food processor like it said to do (I had preshredded carrots already so figured I could skip this step – that’s a BIG no!!!!) it’s sooo important!!! The first batch I… Read more »

Hope
Hope
1 year ago

Hi Gemma!
Quick question…..can I replace sugar with honey in this recipe?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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