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    You are in: Home / Recipes / Carrot Pancakes With Cream Cheese Spread Recipe
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    Carrot Pancakes With Cream Cheese Spread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 31, 2012

      I thought these were just OK. Not as great as I had hoped, but not terrible, either.

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    • on March 14, 2010

      Carrot cake taste from the griddle! The flavor is very nice. The texture is a little off. I would lightly steam (and drain) the carrots, to make up for the fact that they would have a much longer cooking time in a baked carrot cake.

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    • on June 14, 2008

      Great pancake recipe! I did alter it a bit. I used 1/4 t. nutmeg, 1/4 c. brown sugar, and added 1/4 c. raisins. Next time I'm going to lessen the amount of ginger to 1/8 t. We didn't use the spread either, just some maple syrup and powdered sugar. My kids loved it! (I got 9 pancakes from this recipe)

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    • on November 21, 2007

      This is the recipe I make when I want to treat my wife to a great breakfast. They taste just like her carrot cake recipe. The only thing I would change is to make more cream cheese spread than the recipe calls for.

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    • on July 14, 2007

      I had forgotten how naturally sweet carrots are-I don't think they really need any additional sugar! But I added a small amt of Splenda into mine & now regret it & will probably just omit it next time. I will also downgrade on the cinn (used nutmeg for the ginger) so that the flavors blend bttter. I used whole wheat flour & sorry, I didn't have a chance to make the spread; just syrup-very yummy. Thick, too-make sure these are cooked all the way through!

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    • on November 07, 2005

      Just the right amount of spices and the taste of the pancake was just delicous! I was not as happy with the icing though probaly becuase of my cooking methods. I used a blender to mix the ingirdents-big nono. Oh well i ate it anyway becuase i tried these pancakes with some maple syrup and it didn't taste good at all. Luckily there is just enough pancakes for me tomorrow morning! Can't wait!

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    • on November 27, 2004

      After my 5 year old had 2 bites he looked up and said "This is a 5 star recipe, mom!" I love that the pancakes themselves have no oil and therefore no fat but the egg. I used whole wheat patry flour for the white and unmilled cane sugar for the sugar. The pancakes were plenty sweet but the cream cheese glaze is divine and lifts these to the level of a decadent breakfast without, really, being that bad for you. This all comes together quite easily if you have a food processor. I shredded the carrots in mine and then rinsed it out to make the cream cheese frosting. My only caveat to this recipe is that we found that you need to make the pancakes quite thin. If you make them thicker the middles never get _quite_ done though they still taste great. Thanks Kristen! This one is great!

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    Nutritional Facts for Carrot Pancakes With Cream Cheese Spread

    Serving Size: 1 (845 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 140.2
     
    Calories from Fat 41
    29%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.5 g
    12%
    Cholesterol 29.1 mg
    9%
    Sodium 165.9 mg
    6%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 9.3 g
    37%
    Protein 3.3 g
    6%

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