(Breakfast) Carrot Cake Pancakes

Carrot cake was our wedding cake. We love it.  Now, we get the flavor, without making the cake, by making light and wonderful carrot cake pancakes.

(Breakfast) Carrot Cake Pancake

Carrot Cake Pancakes


  • 3/4 cup sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 cup flour
  • 1 heaping tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups finely grated carrots
  • 1/4 cup crushed walnuts, black walnuts, or pecans
  • Syrup
  • Piloncillo, melted down or use maple syrup
  • 4 ounces cream cheese
  • 2 TBSP cream
  • Nuts, optional


  1. Mix sugar and oil well.
  2. Mix in eggs one at a time.
  3. Mix in cream.
  4. In a separate bowl whisk together flour, cinnamon, baking soda, baking powder, and salt. Add to sugar, egg, and cream and mix until just combined.
  5. Mix in carrots and nuts.
  6. Heat your griddle and smear with butter before you drop the batter onto it.
  7. Syrup
  8. In a small pan combine all ingredients for the syrup and mix well. If you use piloncillo, make sure you melt it down first, click here to see my previous post about it. Add more cream if it's too thick. It tastes a lot like caramel when it's done.