the Foodcourt: Casey's Cupcakes
testing testing..chocolate covered bacon, cookies?

recipe box: carrot cake pancakes

a handful of my favorite bloggers really gave me extra motivation to be proactive in creating RitabakeZ, one of which is favorite foodie  Joy the baker, maybe you have heard of her? she recently released a cookbook filled with a 100 simple and comforting recipes like chocolate bourbon spiked banana bread, peach cobbler muffins and how to make the best cup of hot chocolate! but as soon as i saw her carrot cake pancakes i knew it had to be the first recipe to try. because seriously..cake, for breakfast? i am all about awesome ladies who can find me interesting ways to make it okay for me to eat CAKE for breakfast. did i mention she also has a recipe for oatmeal cookie pancakes too? cake and cookies for breakfast?! madness! but oh so good.


you do not even understand how delicious these were! this is how you are going to want to start your day.

Carrot (3 of 3)

Carrot (1 of 3)

thanks for an amazing breakfast Joy, this definitely will not be the last time we cook together.




recipe makes 12 to 16 small pancakes

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for the pancakes:

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

generous pinch of ground ginger (i used 1/4 of a teaspoon)

1 egg

2 tablespoons packed brown sugar

1 cup buttermilk

1 teaspoon pure vanilla extract

2 cups finely grated carrots

2 tablespoons chopped walnuts & raisins (optional)

3 tablespoons butter or nonstick cooking spray


for the cream cheese spread:

4 ounces cream cheese, softened

1/4 cup powdered sugar

2 to 3 tablespoons milk

1/2 teaspoon pure vanilla extract

dash of ground cinnamon


    to make pancakes; in a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and if so desired, nuts and raisins.

    in a small bowl whisk together egg, brown sugar, buttermilk, and vanilla. stir in the carrots.

    pour the buttermilk mixture, all at once, into the flour mixture and stir until just incorporated. let rest for 5 minutes while you make the cream cheese spread.

    to make cream cheese spread; in a small bowl, whisk the cream cheese until soft and pliable and no lumps remain. whisk in powdered sugar, milk, vanill, and cinnamon. set aside to top the pancakes.

    over medium heat in a greased skillet. spoon 2 tablespoons of batter into the hot pan and cook flipping once, until pancakes are golden brown on either side.