{"id":79,"date":"2025-12-17T20:30:47","date_gmt":"2025-12-17T20:30:47","guid":{"rendered":"http:\/\/jessical12.sg-host.com\/carrot-cake-pancakes\/"},"modified":"2025-12-17T20:30:47","modified_gmt":"2025-12-17T20:30:47","slug":"carrot-cake-pancakes","status":"publish","type":"post","link":"https:\/\/www.beyondafoodie.com\/?p=79","title":{"rendered":"Carrot Cake Pancakes"},"content":{"rendered":"

So we\u2019ve gotta stay healthy right? Though this recipe is definitely more on the indulgent side, leftover pulp from juiced carrots makes a perfect no-waste addition to pancake batter. If you don\u2019t juice, simply pulse fresh carrot slices in a food processor until minced. The results are a tender, fluffy pancake with all the carrot-cakey flavors you loved as a child. Top with buttered pecans, raisins and classic cream cheese icing to really complete the dish.<\/p>\n

<\/p>\n

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Carrot Cake Pancakes<\/h2>\n

\t\t<\/p>\n

\n

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Pancakes<\/h4>\n
    \n
  • 2 c ap flour<\/li>\n
  • 2 t baking powder<\/li>\n
  • 2 t baking soda<\/li>\n
  • 1\/4 t salt<\/li>\n
  • 1\/4 t cinnamon<\/li>\n
  • 1\/4 t nutmeg<\/li>\n
  • 1 t sugar<\/li>\n
  • 1 c carrot pulp<\/li>\n
  • 2 eggs<\/li>\n
  • 1 t vanilla extract<\/li>\n
  • 1 1\/2 to 2 c buttermilk<\/li>\n
  • 2 t melted butter<\/li>\n
  • carrot shavings, raisins, and nuts (for garnish)<\/li>\n<\/ul>\n

    Icing<\/h4>\n
      \n
    • 1 t butter<\/li>\n
    • 4 oz cream cheese (softened)<\/li>\n
    • 1 c confectioners sugar<\/li>\n
    • 2-3 t milk<\/li>\n<\/ul><\/div>\n
      \n
        \n
      1. \n

        In a small sausepan, melt butter. Stir in cream cheese until smooth<\/p>\n<\/li>\n

      2. \n

        Add confectioners sugar, and milk, alternating between the two, to achieve a fluid consistency. Set aside.<\/p>\n<\/li>\n

      3. \n

        In a blender, combine carrot, eggs, vanilla, buttermilk and butter.<\/p>\n<\/li>\n

      4. \n

        Pulse until combined<\/p>\n<\/li>\n

      5. \n

        Add dry ingredients and pulse on low until smooth, scrape down the sides if needed.<\/p>\n<\/li>\n

      6. \n

        Let sit for 10-15 minutes before using<\/p>\n<\/li>\n

      7. \n

        Lightly oil a hot griddle pan and pour 2-4oz of butter for each pancake<\/p>\n<\/li>\n

      8. \n

        Top with icing, raisins, nuts and carrots<\/p>\n<\/li>\n<\/ol><\/div>\n

        \n\t\t\t<\/div>\n<\/div>\n

        <\/p>\n

        Pin It<\/h1>\n

        \"\"
        \n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

        So we\u2019ve gotta stay healthy right? Though this recipe is definitely more on the indulgent side, leftover pulp from juiced carrots makes a perfect no-waste addition to pancake batter.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-79","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t