160 g        peeled and lightly chopped carrots

260 ml      milk

2               eggs

80 ml        sunflower oil

190 g        cake flour

50 g          soft brown sugar

2,5 ml       salt

10 ml        baking powder

5 ml          ground cinnamon


125 g        cream cheese

30 ml        castor sugar

5 ml          vanilla

80 ml        cream


  • Place the carrots in a blender and blend till fine.Add the milk, eggs and the oil and blend quickly into the carrots
  • Mix together the flour, salt, sugar, baking powder and the cinnamon.Mix well together
  • Add the carrot mixture to the dry ingredients and mix to make the batter.Do not overmix the batter
  • Heat a large frying pan to medium heat. When pan is hot, add a little butter.
  • Scoop big spoonsful of the batter into the pan. Cook on first side until bubbles form all over the top of the pancakes.
  • Flip pancakes and cook 1 to 2 minutes on the second side. Keep warm while you make the rest
  • For the Cream Cheese Frosting: Place the cream cheese, sugar and vanilla in a bowl and beat until the cream cheese is smooth (use a hand mixer)
  • Add in the cream and continue to beat until the mix thicken.
  • Serve big dollop sof the whipped cream cheese on top of your pancakes, drizzle with honey and sprinkle over some toasted, chopped walnuts.

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