Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Carrot Cake Pancakes Recipe
    Lost? Site Map

    Carrot Cake Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    ForeverMama's Note:

    Love carrot cake and bet these are good. From Womans Day 2013. Placing it here for safe keeping.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-8

    Yield:

    pancakes

    Units: US | Metric

    DRY MIX

    WET MIX

    MIX-INS

    • 3/4 cup peeled and grated carrot
    • 2 tablespoons chopped pecans
    • 1/4 cup drained diced canned pineapple
    • butter or oil, for skillet

    CREAM CHEESE GLAZE

    Directions:

    1. 1
      Preheat oven to 200-degrees Fahrenheit.
    2. 2
      In a medium bowl, mix together flour, sugar, cinnamon, baking powder, baking soda, salt, and nutmeg.
    3. 3
      In measuring cup or small bowl, measure out buttermilk. Add egg and vanilla; beat until combined.
    4. 4
      Add we ingredients to dry ingredients; mix until just combined. The batter should have some small to medium lumps.
    5. 5
      Gently fold in grated carrots, pecans and pineapple.
    6. 6
      Preheat skillet over medium heat; brush with 1 1/2 teaspoon butter or 1 teaspoon oil.
    7. 7
      Using a 1/4 cup measure, scoop batter onto warm skillet. Cook for 2 - 3 minutes until small bubbles form on surface of pancakes, then flip over. Reduce heat to medium-low; cook on opposite sides 1 - 2 minutes or until golden brown.
    8. 8
      Transfer pancakes to baking sheet; place in oven to keep warm. Repeat process with remaining batter, adding more butter or oil to skillet as needed. Serve with cream cheese glaze.
    9. 9
      CREAM CHEESE GLAZE: In medium bowl on medium-low speed, beat cream cheese until whipped. Add remaining ingredients until smooth. Makes 1 cup.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Carrot Cake Pancakes

    Serving Size: 1 (140 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 531.5
     
    Calories from Fat 251
    47%
    Total Fat 27.9 g
    43%
    Saturated Fat 12.9 g
    64%
    Cholesterol 116.3 mg
    38%
    Sodium 1011.3 mg
    42%
    Total Carbohydrate 58.9 g
    19%
    Dietary Fiber 2.8 g
    11%
    Sugars 29.7 g
    119%
    Protein 12.6 g
    25%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes