Carrot Cake Pancakes Recipe

Name: Carrot Cake Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot peeled and cut into 4-inch lengths, 1 cup shredded; 1 cup unbleached all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 tablespoons brown sugar; 1 teaspoon cinnamon; 1/4 cup shredded coconut; 1 large egg; 1 cup buttermilk; 2 tablespoons butter melted; 1 teaspoon vanilla extract; cooking spray or melted butter; 4 ounces cream cheese softened; 3 tablespoons powdered sugar sifted; 3 tablespoons milk; 1 pinch sea salt; 1/4 teaspoon vanilla extract

Servings: persons

1 carrot peeled and cut into 4-inch lengths, 1 cup shredded
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons brown sugar
1 teaspoon cinnamon
1/4 cup shredded coconut
1 large egg
1 cup buttermilk
2 tablespoons butter melted
1 teaspoon vanilla extract
cooking spray or melted butter
4 ounces cream cheese softened
3 tablespoons powdered sugar sifted
3 tablespoons milk
1 pinch sea salt
1/4 teaspoon vanilla extract

1
Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid(R) Stand Mixer, and attach medium shredding blade. Position large bowl under attachment to catch shredded carrots. Fill feed tube with carrots. Turn stand mixer to speed 6 and process. Spread shredded carrots out onto paper towel. Roll up and gently squeeze to soak up excess moisture.
2
In large bowl, whisk together flour, baking powder, baking soda, salt, sugar and cinnamon. Stir in coconut. In separate medium bowl, combine egg, buttermilk, butter and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients until just combined.
3
Remove Fresh Prep Slicer/Shredder Attachment from stand mixer and attach flat beater. Add cream cheese to stand mixer bowl and turn to speed 6, beating until smooth. Turn off stand mixer and add sifted powdered sugar, 2 tablespoons milk, sea salt, and vanilla. Turn stand mixer to speed 4 and combine ingredients.
4
Heat griddle over medium heat. Coat with cooking spray or melt butter over griddle. Griddle is ready when a sprinkle of water dances on surface. Drop batter, 3 tablespoons at a time and cook until golden on each side, about 2 minutes. Repeat until all batter is used.
5
Serve immediately with Cream Cheese Drizzle and additional powdered sugar, if desired.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 carrot peeled and cut into 4-inch lengths, 1 cup shredded, 1 cup unbleached all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Carrot Cake Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Pancakes

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