Carrot Pancake Cake recipe
All Recipes Side Dish Vegetables Carrots
Ingredients
- 1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet) 1 ¼ cups hot water ¼ cup vegetable oil 2 eggs ⅓ cup chopped pecans ⅓ cup all-purpose flour, or more as needed 2 tablespoons butter, melted 2 cups cream cheese frosting ¼ cup grated carrots ¼ cup toasted chopped pecans
Nutrition Info
- 568.9 caloriescarbohydrate: 66.9 gcholesterol: 77.6 mgfat: 31.9 gfiber: 1.5 gprotein: 5 gsaturatedFat: 9.1 gservingSize: -sodium: 439.3 mgsugar: 45.6 gtransFat: : -unsaturatedFat: : -
Directions Carrot Pancake Cake
Directions
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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.