Carrot Pancakes With Cream Cheese Spread Recipes
CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS
Provided by Bobby Flay
Time 1h
Yield About 14 pancakes
Number Of Ingredients 18
Steps:
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
- Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
- For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
- To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.
CARROT PANCAKE CAKE
Carrot cake pancakes with cream cheese frosting are stacked into a charming cake.
Provided by Snacking in the Kitchen
Categories Side Dish Vegetables Carrots
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Stir carrots and raisins packet and hot water together in a bowl.
- Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.
- Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.
- Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.
Nutrition Facts : Calories 568.9 calories, Carbohydrate 66.9 g, Cholesterol 77.6 mg, Fat 31.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 439.3 mg, Sugar 45.6 g
CARROT PANCAKES
When I fix this quick breakfast for overnight guests, they always ask for the recipe. Everyone enjoys the sweet carrot cake flavor and rich cream cheese topping. The pancakes are a snap to make, but you can save even more time by grating the carrots in a food processor.
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, brown sugar, milk, carrots and vanilla. Stir into the dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancake; cook until second side is golden brown., Meanwhile, in a blender, combine the milk, vanilla, cream cheese and confectioners' sugar ; cover and process until blended. Transfer to a small bowl; sprinkle with cinnamon. Serve with pancakes.
Nutrition Facts : Calories 443 calories, Fat 17g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 499mg sodium, Carbohydrate 63g carbohydrate (31g sugars, Fiber 3g fiber), Protein 11g protein.
CARROT CREAM CHEESE SPREAD
For a change-of-pace snack with a boost of nutrition from carrots, try this spread. "Our favorite way to use it is on vegetable sandwiches," says Rebecca Walz of Madison, South Dakota.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 2 cups.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the cream cheese and sour cream until smooth. Stir in carrots, onion and salt. Serve with breadsticks, bagels or crackers.
Nutrition Facts :
CARROT CAKE PANCAKES RECIPE BY TASTY
Vegetables for breakfast? You bet! These carrot cake pancakes are fluffy, slightly sweet, and full of aromatic spices. Top your stack with a pat of cream cheese, a drizzle of maple syrup, and some crunchy walnuts for a decadent start to your day!
Provided by Tresha Lindo
Categories Breakfast
Time 55m
Yield 10 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk together the flour, brown sugar, salt, cinnamon, allspice, baking powder, and baking soda.
- In a medium bowl or liquid measuring cup, whisk together the buttermilk, melted butter, and eggs.
- Add the wet ingredients to the dry ingredients and fold with a rubber spatula until just combined. 4. Gently fold in the grated carrots.
- Let the batter rest for 15-30 minutes at room temperature.
- Melt 1 tablespoon butter in a medium skillet over medium-low heat. Once the butter is bubbling add ⅓ cup (75 g) of batter to the pan. Cook for 2-3 minutes, until bubbles start to appear on the surface. Flip the pancake over and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. As you cook the pancakes, keep them warm in a low oven or cover with foil.
- Serve the pancakes with a pat of cream cheese, a drizzle of maple syrup, and a sprinkling of walnuts.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 1 gram, Protein 7 grams, Sugar 10 grams
CARROT CAKE PANCAKES
Make and share this Carrot Cake Pancakes recipe from Food.com.
Provided by Chris from Kansas
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat griddle.
- Combine all ingredients except cream cheese in medium bowl; stir until well blended.
- Pour batter by 1/4 cupfuls onto hot well-greased griddle.
- Turn pancakes when tops are covered with bubbles and edges look dry.
- Turn only once.
- Spread pancakes with softened cream cheese, if desired.
Nutrition Facts : Calories 453.2, Fat 7.2, SaturatedFat 2.9, Cholesterol 28.2, Sodium 960, Carbohydrate 87.3, Fiber 3.8, Sugar 25.3, Protein 11.2
CARROT PANCAKES WITH CREAM CHEESE SPREAD
If you are looking for something a bit different for breakfast, try these pancakes! With the cream cheese spread, the flavor is similar to carrot cake. Delicious!
Provided by Dine Dish
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 15
Steps:
- In a bowl, combine the first 6 ingredients.
- Combine egg, brown sugar, milk, carrots and vanilla in another bowl; mix well.
- Stir carrot mixture into dry ingredients just until moistened.
- Pour batter by 1/4th cupfuls onto a greased hot griddle.
- Turn when bubbles form on top of pancake; flip and cook until golden brown.
- For topping, place cream cheese, powdered sugar, milk and vanilla.
- in food processor; cover and process until smooth.
- Transfer to a bowl; sprinkle with cinnamon.
- Serve with pancakes.
Nutrition Facts : Calories 140.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 29.1, Sodium 165.9, Carbohydrate 21.4, Fiber 0.8, Sugar 9.3, Protein 3.3
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