Best Carrot Pancake Recipes

CARROT PANCAKE CAKE

Steps:

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

FINNISH CARROT PANCAKE WITH CRANBERRY SAUCE

Steps:

• TO MAKE THE PANCAKE: Preheat the oven to 450 F, 230 C, gas mark 8.
• Wrap the carrot and onion in kitchen towel to remove excess moisture, then place them in a large bowl with the bread crumbs or wheat germ; mix them together thoroughly.
• Make the pancake batter by beating the eggs, milk, flour and seasonings together until smooth; add the batter to the carrot mixture and stir until all the ingredients are evenly mixed together.
• Heat the oil in a 10 inch cast iron skillet or heavy ovenproof baking dish; pour in the pancake mixture making sure the carrots are evenly distributed; place in the oven and bake for 20 minutes; lower the oven temperature to 350 F, 180 C /gas mark 4 and continue to bake for another 10-15 minutes, until the pancake is light brown, puffy and crisp.
• Slice and serve immediately with Cranberry Sauce.
• TO MAKE THE CRANBERRY SAUCE: Mix all sauce ingredients in a medium sized saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick.

POTATO CARROT PANCAKE

Steps:

• Heat oil in small non-stick skillet over medium high heat. In a large bowl stir together the potatoes, carrot, parsley and salt and pepper. Add vegetable mixture to hot skillet and flatten with a spatula. When pancake has browned flip over and continue to brown. Reduce heat and cook pancake until crisp on outside and tender on the inside about 5 minutes per side.

CARROT PANCAKE

Steps:

• In a bowl, mix together the dry ingredients [flour, sugar, b. powder, salt.].
• Mix in the milk, egg, and applesauce.
• Put raw, uncooked carrots in a food processor until very fine.
• Stir the carrots in with the batter.
• Spray your griddle or frying pan with cooking spray, then heat to 375 or medium heat.
• Use 1/4 cup to measure out your pancakes. Cook pancakes until bubbly on top, then flip over until the other side is also cooked and golden.