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Carrot Pancake Cake
Carrot Pancake Cake
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious carrot cake pancakes layered with creamy cream cheese frosting make a delightful breakfast cake.
Ingredients:
  • 1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet)
  • 1.25 cups hot water
  • 0.25 cup vegetable oil
  • 0.33333334326744 cup chopped pecans
  • 0.33333334326744 cup all-purpose flour, or more as needed
  • 2 tablespoons butter, melted
  • 2 cups cream cheese frosting
  • 0.25 cup grated carrots
  • 0.25 cup toasted chopped pecans
Instructions:
  • Combine carrots, raisins, and hot water in a bowl and stir well.
  • Combine carrot cake mix, vegetable oil, and eggs in a bowl until batter is thoroughly mixed. Stir in the carrot, raisin, and hot water mixture, then mix in 1/3 cup chopped pecans. Finally, add flour until the batter reaches a pancake-batter consistency.
  • Preheat a griddle over medium-high heat and brush with melted butter. Pour 1/3 cup of batter onto the griddle for each pancake. Cook until bubbles form and edges are dry, about 3 to 5 minutes. Flip and cook until browned, about 2 to 3 minutes. Transfer pancakes to a wire rack to cool. Repeat with remaining batter.
  • Assemble 1 pancake on a plate and spread a layer of cream cheese frosting on top. Add another pancake on the frosting and spread another layer of cream cheese frosting. Place a final pancake on top and garnish with 1/4 of shredded carrot and toasted pecans. Repeat the process to make 3 more cakes.

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