Recipe courtesy of Shelly Osuna

Carrot Pancakes with Cream Cheese Spread

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  • Level: Easy
  • Total: 45 min
  • Prep: 30 min
  • Cook: 15 min
  • Yield: 6 servings
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1 1/4 cups all-purpose flour

2 tablespoons finely chopped pecans

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground ginger

Dash nutmeg

1 egg, lightly beaten

1/3 cup packed brown or granulated sugar

1 cup milk

2 cups finely grated carrots

1 teaspoon vanilla extract

Cream cheese spread:

4 ounces cream cheese

1/4 powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

1 dash ground cinnamon


  1. In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
  2. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
  3. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
  4. For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.