Carrot Cake Pancakes

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Recipe details - Carrot Cake Pancakes

  • Serves: 4 people
  • Total Time: 30 minutes
  • 491 CALORIES 
  • 11 PROTEIN 
  • 60 CARBS 
  • 23 FATS 
  • 3 FIBRE 


Get more recipes from my weekly recipes page 

Values are approximate and you should always check  calories using a food tracking app


  • 150g shredded carrots 
  • 280ml milk 
  • 1 large egg 
  • 2 teaspoon vanilla extract 
  • 180g all purpose flour 
  • 45g brown sugar 
  • 2 teaspoons baking powder 
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon ground nutmeg 
  • 1/4 teaspoon salt 
  • 2 tablespoon vegetable oil 
  • Cream cheese frosting 
  • 115g cream cheese 
  • 2 tablespoon sugar 
  • 1 teaspoons vanilla extract 
  • Pecan, chopped for serving 


  1. In a blender add shredded carrots, milk, vanilla, egg, and pulse until well combined.
  2. In a large bowl mix together the flour, brown sugar, baking powder, cinnamon and salt.
  3. Add the carrot mixture and oil to dry ingredients and stir to combine.
  4. Heat the pan to medium heat, add a little butter.
  5. Scoop a big spoonful of batter into the pan.
  6. Cook until bubbles form all over the top of the pancake.
  7. Flip pancake and cook 1-2 minutes.
  8. Cream cheese frosting-place the cream cheese, sugar and vanilla extract in a bowl, and mix well.
  9. Serve pancakes with cream cheese frosting and toasted pecan, chopped. 

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