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Carrot Cake Pancakes With Cream Cheese Frosting

stack of carrot cake pancakes on a plate topped with a bit of cream cheese frosting, shredded carrot sprinkles, and chopped walnuts
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
These carrot cake pancakes are incredibly fluffy with a warm hint of cinnamon and soft bites of carrots, raisins, and nuts in every forkful.
5 from 4 votes
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Ingredients

For the pancakes:

  • 1½ cups flour
  • 2½ teaspoons baking powder
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ¼ cups milk
  • 2 eggs
  • 3 tablespoons melted butter
  • 2 teaspoons vanilla
  • ½ cup grated carrots, about 2 large carrots
  • 2 tablespoons raisins, golden
  • 2 tablespoons walnuts

For the cream cheese frosting:

  • ½ cup cream cheese, at room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup half and half, or heavy cream

Instructions

Make the batter:

  • Combine the dry ingredients in a bowl. Make a well in the center and add the milk, eggs, melted butter, and vanilla. Break up the egg with a fork first, then combine the wet ingredients with the dry to make the batter.
  • Add the grated carrots, raisins, and chopped walnuts to the batter bowl. Use a spatula to gently fold them into the batter.

Cook:

  • Heat a non-stick surface over medium heat, and lightly grease it with oil (for smooth tops) or butter. Immediately, pour ⅓ cup of batter per pancake. Cook the first side for 2 minutes, until bubbles form and the sides are defined, flip them over, and cook the second side for a little less time.

Cream cheese frosting:

  • In a large bowl, combine the cream cheese, sugar, and vanilla. Beat with a hand mixer until the cream cheese is smooth. Slowly add the half-and-half (or heavy cream), and keep beating the frosting for about 2 minutes, until it's whipped and smooth.

Serve & store:

  • Stack them high, top with a dollop of the frosting, and chopped walnuts.
  • Both the cream cheese frosting and any leftover pancakes can be kept in the fridge for up to 4 days. Reheat them in the microwave or toaster. I recommend letting the cream cheese frosting sit on the counter until it reaches room temperature.

Nutrition

Serving: 3 pancakes | Calories: 503kcal | Carbohydrates: 68g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 591mg | Potassium: 388mg | Fiber: 2g | Sugar: 24g | Vitamin A: 723IU | Vitamin C: 0.5mg | Calcium: 333mg | Iron: 3mg
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