Carrot Cake Pancakes – Oven Baked

Amazing carrot cake pancakes with maple cream cheese glaze. Oven baked for an ultra easy breakfast. It is so time for dessert for breakfast or breakfast for any meal.

Welcome to National Pancake Day. I’m several posts behind and was working on a wonderful Crock Pot Pork Carnitas recipe last night when an email arrived from Yummly about National Pancake Day… who would have known?

I started with my own bake blueberry pancakes. Take out the blueberries, add the carrots and nuts (along with raisins if you want), spice like carrot cake and top with maple syrup flavored cream cheese glaze. Now that is what I call cooking.

Rating

As high of a five as a pancake can have. My wife has already named this recipe of the year, and it is February… Now in fairness, the frosting is a lot of that rating.

Lilly and Molly six months three weeks — I remember summer

Notes: Let’s talk calories and fat. There is no way to make this healthy, but it can be healthier. I skipped butter in the pancake itself saving 50 calories. Use whipped reduced fat cream cheese saves 40 calories.

Preheat oven to 375 convection or 400 conventional. Add an oven safe pan to preheat with it. I used a 10 inch cast iron, but a pie pan or fry pan should work.

Finely shred one medium carrot. Mix with 3/4 cup skim milk, one egg, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon vanilla. In a second bowl mix one cup flour, one tablespoon sugar, and two teaspoon baking powder. Mix well

When the oven is preheated, remove pan and coat with one tablespoon butter.

Mix wet into dry.

Pour mixture into preheated pan and top with 1/4 cup chopped walnuts and 1/4 cup raisins if using.

Bake for 20 to 25 minutes until nicely brown.

While baking mix the maple syrup glaze. Start with 1/2 cup Whipped Cream Cheese Spread and add two tablespoons maple syrup, 1/4 cup powdered sugar, 1/4 teaspoon vanilla, and one tablespoon skim milk. Mix well. You may need a little more milk to thin.

Allow the pancake to set for a few minute then add the glaze.

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4.75 from 4 votes

Carrot Cake Pancakes - Oven Baked

Amazing carrot cake pancakes with maple cream cheese glaze. Oven baked for an ultra easy breakfast. It is so time for dessert for breakfast or breakfast for any meal.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Author: Dan Mikesell AKA DrDan

Course : Breakfast

Cuisine : American

Keyword : Elegant, Family, Holiday

Servings/Adjust Amount: 4

4

Ingredients

Dry

• 1 cup flour
• 1 tablespoon sugar
• 2 teaspoon baking powder
• 1/2 teaspoon salt

Wet

• 3/4 cup milk
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1 carrot - medium

Mix in

• 1/4 cup chopped walnuts
• 1/4 cup raisins - optional

Maple Cream Cheese Glaze

• 1/2 cup cream cheese
• 2 tablespoons maple syrup
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla
• 1 tablespoon milk

Instructions

• Preheat oven to 375 convection or 400 conventional. Add an oven safe pan to preheat with it. I used a 10 inch cast iron, but a pie pan or fry pan should work.
• Finely shred one medium carrot. Mix with 3/4 cup skim milk, one egg, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon vanilla.
• In a second bowl mix one cup flour, one tablespoon sugar, and two teaspoon baking powder. Mix well
• When the oven is preheated, remove pan and coat with one tablespoon butter.
• Mix wet into dry.Pour mixture into preheated pan and top with 1/4 cup chopped walnuts and 1/4 cup raisins if using.
• Bake for 20 to 25 minutes until nicely brown.
• While baking mix the maple syrup glaze. Start with 1/2 cup Whipped Cream Cheese Spread and add two tablespoons maple syrup, 1/4 cup powdered sugar, 1/4 teaspoon vanilla, and one tablespoon skim milk. Mix well. You may need a little more milk to thin.
• Allow the pancake to set for a few minute then add the glaze.

Nutrition Facts

Carrot Cake Pancakes - Oven Baked

Amount Per Serving

Calories 394 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 7g 35%

Polyunsaturated Fat 4g

Monounsaturated Fat 1g

Cholesterol 67mg 22%

Sodium 1005mg 42%

Potassium 310mg 9%

Total Carbohydrates 53g 18%

Dietary Fiber 2g 8%

Sugars 26g

Protein 10g 20%

Vitamin A 61%

Vitamin C 2%

Calcium 26%

Iron 12%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.