Carrot Pancakes Recipe

4.5 1 3
Carrot Pancakes Recipe
Carrot Pancakes Recipe photo by Taste of Home
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Carrot Pancakes Recipe

Read Reviews
4.5 1 3
Publisher Photo
When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 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 egg, lightly beaten
  • 1/3 cup packed brown sugar
  • 1 cup milk
  • 1 cup grated carrots
  • 1 teaspoon vanilla extract
  • CREAM CHEESE SPREAD:
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Dash ground cinnamon

Directions

In a bowl, combine the first six ingredients. Combine the egg, brown sugar, milk, carrots and vanilla; mix well. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
Meanwhile, place the cream cheese, confectioners' sugar, milk and vanilla in a blender or food processor; cover and process until smooth. Transfer to a bow; sprinkle with cinnamon. Serve with pancakes. Yield: 4 servings.
Originally published as Carrot Pancakes in Quick Cooking March/April 2002, p27

Nutritional Facts

2 each: 443 calories, 17g fat (8g saturated fat), 94mg cholesterol, 499mg sodium, 63g carbohydrate (31g sugars, 3g fiber), 11g protein.

  • 1-1/4 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 egg, lightly beaten
  • 1/3 cup packed brown sugar
  • 1 cup milk
  • 1 cup grated carrots
  • 1 teaspoon vanilla extract
  • CREAM CHEESE SPREAD:
  • 4 ounces cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Dash ground cinnamon
  1. In a bowl, combine the first six ingredients. Combine the egg, brown sugar, milk, carrots and vanilla; mix well. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown.
  2. Meanwhile, place the cream cheese, confectioners' sugar, milk and vanilla in a blender or food processor; cover and process until smooth. Transfer to a bow; sprinkle with cinnamon. Serve with pancakes. Yield: 4 servings.
Originally published as Carrot Pancakes in Quick Cooking March/April 2002, p27

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MY REVIEW
dierich User ID: 5257731 34558
Reviewed Feb. 13, 2011

"These pancakes were so delicious! I pureed the carrots instead of shredding them and also used whole wheat flour. The cream cheese spread was amazing! I also topped these with whipped cream."

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