• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Carrot Pancakes with Cream Cheese Spread

  • 6servings
  • 45minutes

Add to MenuAdd to Calendar

Source: www.foodnetwork.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups all-purpose flour

  2. 2 tablespoons finely chopped pecans

  3. 2 teaspoons baking powder

  4. 1 teaspoon ground cinnamon

  5. 1/4 teaspoon salt

  6. 1/4 teaspoon ground ginger

  7. Dash nutmeg

  8. 1 egg, lightly beaten

  9. 1/3 cup packed brown or granulated sugar

  10. 1 cup milk

  11. 2 cups finely grated carrots

  12. 1 teaspoon vanilla extract

  13. 4 ounces cream cheese

  14. 1/4 powdered sugar

  15. 2 tablespoons milk

  16. 1/2 teaspoon vanilla extract

  17. 1 dash ground cinnamon

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback