Last week when I made Carrot Cake Cupcakes I had placed the extras in the refrigerator. I can’t eat cupcakes cold so I tossed one in the microwave for 10 seconds. The result was heavenly! The cream cheese frosting melted down and glazed the entire cupcake in creamy sugary deliciousness! This sparked today’s creation of carrot cake pancakes with a cream cheese glaze!
1 ½ cups all-purpose flour
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg
6 Tbs cultured buttermilk*
2 large eggs
3 Tbs unsalted butter, melted – plus more for skillet
½ tsp vanilla extract
1 ½ cups water
1 cup packed finely grated carrots
*I cook with cultured buttermilk (the powdered kind) and so the recipe is written with those amounts and instructions, but if you’re using liquid buttermilk, add 1 ½ cups to your wet ingredients and leave out the 6 Tbs cultured buttermilk and 1 ½ cups water.
For cream cheese glaze:
2 oz (1/4th of an 8 oz package) cream cheese, softened
¼ cup unsalted butter, softened
½ tsp vanilla extract
1 ¼ cups powdered sugar
In a microwave safe medium sized bowl, mix cream cheese, butter, and vanilla extract with an electric mixture until creamy. Slowly add the powdered sugar and mix until smooth. Use a rubber spatula to scrape any excess powdered sugar from the sides and mix again. Set aside.
(1.) Wrap shredded carrots in a few paper towels, (2.) wring out any excess juice over the sink, and set aside.
(3.) In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cultured buttermilk. (4.) In a separate bowl, whisk together eggs, melted butter and vanilla. (5.) Stir in water and shredded carrots. (6.) Stir carrot mixture into dry ingredients and mix until just combined.
Melt a sliver of butter in a large non-stick skillet over low-medium heat. When skillet is hot, use a ½ cup measuring cup and scoop batter onto skillet. Cook for 2-3 minutes or until the top starts to bubble and set up.
Flip it over and cook another 1-2 minutes or until light golden brown on the bottom. Add a sliver of butter to the pan after each pancake.
You can place your already cooked pancakes on a plate in the microwave or in the oven to keep warm. Turn your oven to 200 degrees and put them in a baking dish on the bottom rack.
Now take your bowl of cream cheese frosting and pop it into the microwave. Heat for 10-15 seconds or until frosting is warm and gooey.
Drizzle cream cheese over pancakes and serve warm!