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Carrot Pancake Cake

Rated as 4.5 out of 5 Stars
6 made it  |  0 reviews   |  3 photos

"Carrot cake pancakes with cream cheese frosting are stacked into a charming cake."
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35 m servings 569
Original recipe yields 12 servings (12 pancakes or 4 cakes)


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  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

Per Serving: 569 calories; 31.9 66.9 5 78 439 Full nutrition

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