Carrot Cake Pancakes with Cream Cheese Frosting

Name: Carrot Cake Pancakes with Cream Cheese Frosting
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 cups (5 ½oz /150g) chopped carrots; ½ cup (4oz/115g) cream cheese, room temperature; 1 ¼ cups (10floz/280ml) milk; 2 tablespoons granulated sugar; 1 large egg; 1 teaspoons vanilla extract; 1 teaspoon vanilla extract; ¼ cup (2floz/57ml) heavy cream; 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

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4
Course
Breakfast
Cuisine
American

Carrot Cake Pancakes with Cream Cheese Frosting

Naomi Lloyd

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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!

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Ingredients

Servings

2 cups (5 ½oz /150g) chopped carrots
½ cup (4oz/115g) cream cheese, room temperature
1 ¼ cups (10floz/280ml) milk
2 tablespoons granulated sugar
1 large egg
1 teaspoons vanilla extract
1 teaspoon vanilla extract
¼ cup (2floz/57ml) heavy cream
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

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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.