Carrot Cake Pancakes with Cream Cheese Frosting – Gemma’s Larger Bolder Baking 

Creator:  Gemma Stafford

Servings:  4

Elements

• 1 ¼ cup (6oz/180g) all goal flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon floor cinnamon
• ¼ Cup (1 ½ oz / 45g) brown sugar*
• 1 ¼ cup (10oz/280g) milk
• 1 teaspoon vanilla extract
• 2 cup (5 ½ /150g) carrots, peeled chopped
• 2 tablespoons raisins
• 1 egg
• 2 tablespoons vegetable oil
• Cream Cheese Frosting ½ pack (4 oz/115g)
• cream cheese, room temperature ¼ cup (2floz/ 115g) cream
• 2 tbsp sugar
• 1 tsp vanilla extract

Directions

1. In a blender add in chopped carrots and pulse till superb.
2. To the carrots, add the vanilla, egg, milk, raisins and pulse till nicely blended and the combo turns orange. The combination will get thick.
3. In a big bowl combine collectively the dry substances: flour, baking powder, cinnamon, salt and brown sugar.
4. Add the carrot combination and oil to dry substances and stir to mix. Don’t over-mix or your pancakes will find yourself flat and difficult.
5. Warmth a griddle to medium warmth. It’s essential to have a gentle medium warmth for cooking pancakes. When griddle is scorching, add slightly butter.
6. Scoop a giant spoonful of batter onto the griddle. Prepare dinner on first facet till bubbles kind everywhere in the high of the pancake and the perimeters start to vary coloration. These bubbles are essential to carry up your pancake.
7. Flip pancake and prepare dinner 1 to 2 minutes on second facet.
8. For the Cream Cheese Frosting: Place the cream cheese, vanilla and sugar within the bowl of your stand mixer or hand mixer.
9. Beat the substances till the cream cheese is clean.
10. Add within the cream and proceed to beat till the combo thickens, round 2 minutes.

Serve a giant dollop of the Cream Cheese Frosting on high of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. All the things mixed makes probably the most unimaginable stack of pancakes.