Name: Carrot Pancake Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Carrot cake mix (with carrots and raisins packet) - 1 (21.4 ounce) box; Hot water - 1 ¼ cups; Vegetable oil - ¼ cup; Eggs - 2; Chopped pecans (Optional) - ⅓ cup; All-purpose flour, or more as needed - ⅓ cup; Butter, melted - 2 tablespoons; Cream cheese frosting - 2 cups; Grated carrots (Optional) - ¼ cup; Toasted chopped pecans (Optional) - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Pancake Cake

1. Carrot cake mix (with carrots and raisins packet) - 1 (21.4 ounce) box

2. Hot water - 1 ¼ cups

3. Vegetable oil - ¼ cup

4. Eggs - 2

5. Chopped pecans (Optional) - ⅓ cup

6. All-purpose flour, or more as needed - ⅓ cup

7. Butter, melted - 2 tablespoons

8. Cream cheese frosting - 2 cups

9. Grated carrots (Optional) - ¼ cup

10. Toasted chopped pecans (Optional) - ¼ cup

How to cook deliciously - Carrot Pancake Cake

1. Stage

Stir carrots and raisins packet and hot water together in a bowl.

2. Stage

Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.

3. Stage

Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.

4. Stage

Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.