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5 from 2 votes

Carrot Cake Pancakes with Cream Cheese Frosting

I turned my favorite carrot cake cupcakes into carrot cake pancakes with cream cheese glaze and they’re delicious!!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 465kcal
Author: Eden

Ingredients

  • 3/4 cup  milk
  • 2 tablespoons  white vinegar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1 cup pureed carrots boil them and then puree in a blender
  • 1 egg
  • 1/2 cup crushed pineapple
  • 2 tablespoons melted butter

Cream Cheese Frosting/Glaze

  • 4 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • 1/2 stick unsalted butter almost melted
  • 1 teaspoon vanilla extract
  • 1/4 cup water or more if needed for consistency
US Customary - Metric

Instructions

  • Boil carrots until soft, then puree them in a blender.
  • Combine the milk and white vinegar and set aside to curdle for 10 minutes. Then add in the pineapple, pureed carrots, 1 egg and melted butter.
  • In large mixing bowl, combine flour, coconut, cinnamon, baking soda and baking powder.
  • Add in the wet ingredients and mix until combined.
  • Heat coconut oil or vegetable oil in a large skillet to make pancakes.

Frosting

  • Beat the cream cheese and butter on high. Add in powdered sugar, vanilla and water and continue to beat until the glaze is smooth.

Nutrition

Calories: 465kcal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 551mg | Potassium: 342mg | Fiber: 3g | Sugar: 36g | Vitamin A: 4281IU | Vitamin C: 6mg | Calcium: 112mg | Iron: 2mg