Carrot Cake Pancakes
Carrot cake pancakes made with C&H® Dark Brown Sugar for added flavor and moisture are a fun way to mix up your breakfast recipes this spring.
Keywords
- carrot cake pancakes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chsugar.com.
Ingredients
- <p>¾ cup All-purpose flour
- ½ cup Whole wheat flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoons Ground cinnamon
- ½ teaspoon Ground nutmeg
- 1 Large Egg
- 3 tablespoons C&H® Dark Brown Sugar, packed
- 1 tablespoon Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Whole milk
- 1 cup (about 2 whole) Carrots, fresh, grated
- ½ cup Pecans, finely chopped
- 2 tablespoons Unsalted butter, for cooking</p>
- <p>1 cup C&H® Dark Brown Sugar, packed
- 1 cup Water
- ¼ teaspoon Vanilla extract
- ¼ teaspoon Ground cinnamon </p>
- <p>8 ounces (1 block) Cream cheese, softened
- ½ cup (1 stick) Butter, unsalted, softened
- ¼ teaspoon Salt
- 4 cups (approximately 16-ounces) C&H® Powdered Sugar </p>
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