CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Carrot Cake Pancakes

  • Overview
  • Ingredients
    13 items
  • Directions

Indulge in the comforting flavours of Carrot Cake Pancakes, featuring fluffy pancakes infused with finely blended carrots, warm spices, and topped with a luscious whipped cream cheese frosting, honey, and toasted walnuts.

(Serves 4)

Pancakes

  • 160g peeled and lightly chopped carrots
  • 260ml milk
  • 2 eggs
  • 80ml sunflower oil
  • 190g cake flour
  • 50g brown sugar
  • 2.5ml salt
  • 10ml baking powder
  • 5ml cinnamon

Whipped Cream Cheese

  • 125g cream cheese
  • 30ml castor sugar
  • 5ml vanilla extract
  • 80ml cream

  • Place the carrots in a blender and blend until 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 spoonfuls of the batter into the pan. Cook on the 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 thickens.
  • Serve big dollops of the whipped cream cheese on top of your pancakes, drizzle with honey and sprinkle over some toasted, chopped walnuts.