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
- 2 tablespoons butter, melted
- 2 cups cream cheese frosting
- ¼ cup grated carrots (Optional)
- ¼ cup toasted chopped pecans (Optional)
Why This Recipe Is A Must Try
Helpful Tips For Cooking
- Use a non-stick pan or lightly grease the skillet to prevent sticking and achieve a golden brown color.
- Cook pancakes on medium heat to avoid burning the outside while keeping the inside tender.
Step 1
First, combine the carrots, raisins, and hot water in a bowl and give it a good stir. In another bowl, mix together the carrot cake mix, vegetable oil, and eggs until everything is smooth and well blended. Pour the carrot and raisin mixture into the batter and stir it in. Then, fold in the chopped pecans and add just enough flour to get a batter that’s the right thickness for pancakes—not too runny, but still easy to pour.
Step 2
Heat up a griddle or large skillet over medium-high and brush it lightly with melted butter. Spoon about 1/3 cup of batter onto the griddle for each pancake. Cook them until you see bubbles forming on top and the edges start to look set, which usually takes around 3 to 5 minutes. Flip the pancakes carefully and cook for another 2 to 3 minutes until they’re golden brown and cooked through. Keep going until you’ve used all the batter, and pop the finished pancakes on a wire rack to cool a bit.
Step 3
To assemble, place one pancake on a plate and spread a layer of cream cheese frosting over it. Add another pancake on top and frost again. Finish with a final pancake and sprinkle some shredded carrot and toasted pecans on top for a little crunch and color. Repeat this stacking and frosting process to make three more little pancake cakes. Enjoy!
