carrot cake pancakes with cream cheese glaze

I love how fantastic these carrot cake pancakes with cream cheese glaze and syrup are. you can feel how soft and fluffy they are. They have an incredibly nice look, and you can see that lovely orange color inside them. They’re sweet but not too sweet. They’ve got lovely carrot flavor with a beautiful color, and they’re incredibly moist because of the raisins and the pureed carrots. With the cream cheese frosting on top, it really brings together the carrot cake experience for you. These are awesome and definitely big and bold.


And to make these carrot cake pancakes with cream cheese glaze, you need to bring together all the wet ingredients first. starting by blinding some shopped and peeled carrots in the food processor until they’re fine (just a few seconds). You can just grate them if you don’t have a blender, but I do recommend you to do because it gives your pancakes a good texture with some nice little small bites inside.

Now go ahead and add in the rest of our wet ingredients into your carrots. Add in your milk, an egg, some vanilla extract. I love vanilla in carrot cake probably more than I like the spices like nutmeg and cinnamon or ginger. I prefer it to be kind of vanilla-y. And then I’m going to add in some golden raisins.

Usually, when I add in dried fruit into recipes, people ask can you leave it out, and you can. Feel free to. However, I think that you should throw them in there because this is what makes the pancakes really extra moist and they plump up with all of the liquid while cooking. They’re a really good addition and then pulse it until it just comes together.

Once all of our carrots are blended up, everything is mixed together, and milk turns an orange color which is exactly what you want because this will just make your pancakes extra orange and make them look even more carroty. Now that this is done, set this aside and get started on the dry ingredients.

You always want a large bowl for mixing pancakes because they always come out a lot better. Add in your flour, brown sugar, salt, baking powder, and cinnamon. And then mix them all together really well. You can substitute brown sugar with the white sugar, but I really recommend that you use brown sugar, because. it has a lovely caramel flavor. Once everything is mixed together. Now go ahead and add in your carrot wet mixture.

This is so beautiful and it’s going to make gorgeous looking pancakes. And it’s lovely and thick which makes thick pancakes. Add in some flavorless oil, you can use vegetable, canola, sunflower, coconut. This helps the pancakes fry and gives them a lovely golden color. With our spatula, go ahead and gently fold the wet ingredients to the dry.

Now, It’s very important to not over mix pancakes batter. Because the more that you mix it, the tougher they get. So just do a few mixes, lumps are totally fine, they’ll make their way out to form a beautiful carrot cake pancake batter.


If you want successful pancakes, when it comes to cooking, there are two very important things to remember. What kind of pan you use. I’m using nonstick but you can use cast iron. And the other thing is heat. You want a nice even, medium heat. You don’t want the heat going up and down, high and low. You want to have it at medium heat before you put on your pancakes. That will give you beautiful, thick pancakes. When the heat in your pan is ready, run a bit of butter on it you don’t need too much butter, and then scoop on your pancake mixture.

Once you’ve put your pancake batter on there, do not touch your batter. Just leave it be, let it find its own way. It’ll spread out a little bit. You don’t need to spread it out because the more you spread it out, the thinner your pancake will be in the end so just let it hang out and do its thing.

After a few minutes on the pan, you’ll see all the bubbles forming on top of your pancake. These bubbles are super important because I call them the pancake pillars. They hold up your pancake. And if you see around the edge, it starts to turn a different color, so at that time we know it’s ready to flip.

Now on this side, it only takes about two minutes to cook. Way less time than the other side, so just let it sit and hang out. Before you take your pancake off the pan, if you want to double-check if it’s cooked, give it a little press in the middle and if it’s firm, it’s done. Now continue cooking the rest of your batter and if you want to keep them warm while you’re cooking off the rest of your pancakes, just cover them in some tin foil and pop them in a low oven.

And for something really special, make sure to top your carrot cake pancakes with some cream cheese frosting. It’s my favorite because It has vanilla, it’s sugary, it has a little bit of a tangy flavor to it. It just works so well with the pancakes. Now just put a big dollop of your cream cheese frosting on top of your warm pancakes. Pour over some maple syrup, and then I like to scatter some toasted walnuts on top. And here’s all your hard work paying off.

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carrot cake pancakes with cream cheese glaze


  • 1 ¼ cup all-purpose flour
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • ¼ Cup brown sugar
  • 2 cup (150g) carrots, peeled chopped
  • 1 egg
  • ¼ tsp salt
  • 4 oz cream cheese, room temperature
  • Cream Cheese Frosting
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 10oz milk
  • 1 Tsp vanilla extract
  • 2 Tbsps vegetable oil
  • 1 tsp vanilla extract
  • 2floz cream
  • 2 Tbsps raisins
  • 2 Tbsp sugar



1 ) In a food processor add in your chopped carrots and process until fine, then add in the milk, vanilla, egg, raisins, and blend until well blended, and the mixture turns orange. The mix will get thick.

2 ) In a large mixing bowl combine together the dry ingredients: baking powder, cinnamon, flour, salt, and brown sugar. Add the carrot mixture and oil to dry ingredients and stir to combine. (NOTE: Don’t over-mix or your pancakes will end up flat and tough.)

3 ) Heat a non-stick pan to medium heat. When the pan is hot, add a little butter. Scoop a big spoonful of batter onto the pan, and cook on the first side until bubbles form all over the top of the pancake and the edges begin to change color. Flip pancakes and cook 1 to 2 minutes on the second side and the same until you finish the batter.


1 ) Place the cream cheese, vanilla, and sugar in the bowl of your stand mixer or hand mixer. Beat the ingredients until the cream cheese is smooth. Add in the cream and continue to beat until the mix thickens, around 2 minutes.

2 ) Serve a big dollop of the Cream Cheese Frosting on top of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. Everything combined makes the most incredible stack of pancakes.




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