7 Reviews

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

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asturgis January 31, 2012

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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realbirdlady March 14, 2010

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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Pardeemom June 14, 2008

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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mrlbws1959 November 21, 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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LUVMY2BOYS July 14, 2007

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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BestTeenChef November 07, 2005

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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ladypit November 27, 2004
Carrot Pancakes With Cream Cheese Spread