Snacking in the Kitchen Recipe # Carrot Pancake Cake

Carrot cake pancakes with cream cheese frosting are stacked into a charming cake.

Ingredients

• 1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet)
• 1 ¼ cups hot water
• ¼ cup vegetable oil
• 2 eggs
• ⅓ cup chopped pecans
• ⅓ cup all-purpose flour, or more as needed
• 2 tablespoons butter, melted
• 2 cups cream cheese frosting
• ¼ cup grated carrots
• ¼ cup toasted chopped pecans

Cooking Directions

1. Stir carrots and raisins packet and hot water together in a bowl.
2. 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. 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. 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.

Nutrition Facts

• calories568.9
• carbohydrateContent66.9 g
• cholesterolContent77.6 mg
• fatContent31.9 g
• fiberContent1.5 g
• proteinContent5 g
• saturatedFatContent9.1 g
• sodiumContent439.3 mg
• sugarContent45.6 g