Carrot Pancake Cake Recipe

Name: Carrot Pancake Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet); 1 1/4 cups hot water; 1/4 cup vegetable oil; 2 eggs; 1/3 cup chopped pecans; 1/3 cup all-purpose flour, or more as needed; 2 tablespoons butter, melted; 2 cups cream cheese frosting; 1/4 cup grated carrots (optional); 1/4 cup toasted chopped pecans (optional)

Servings: persons

1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet)
1 1/4 cups hot water
1/4 cup vegetable oil
2 eggs
1/3 cup chopped pecans
1/3 cup all-purpose flour, or more as needed
2 tablespoons butter, melted
2 cups cream cheese frosting
1/4 cup grated carrots (optional)
1/4 cup toasted chopped pecans (optional)

1
Stir carrots and raisins packet and hot water together in a bowl.
2
Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.
3
Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.
4
Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.

827

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 10 ingredients. The key ingredients include: 1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet), 1 1/4 cups hot water, 1/4 cup vegetable oil, 2 eggs, and more.

Yes, Carrot Pancake Cake 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 Pancake Cake

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