Our latest recipe contest, Your Best Snacking Cake, invited a huge wave of absolutely delicious-looking recipes from our community of talented cake bakers. With so many delicious entries, we really had our work cut out for us. We tested, tasted, tasted…
Our latest recipe contest, Your Best Snacking Cake, invited a huge wave of absolutely delicious-looking recipes from our community of talented cake bakers. With so many delicious entries, we really had our work cut out for us. We tested, tasted, tasted a little more (it's cake!) whittled it down, and finally decided on two finalists: Clintonhillbilly's Cinnamon-Anise Snack Cake and Jessie Sheehan's Chocolate-Carrot Snacking Cake.
How did we pick a winner? Staring down these two outstanding confections was no solution at all, but thankfully we received an huge volume of votes. It was a very close race, but a winner has been chosen. Cue the drumroll...
One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak…
One thing I’ve been working on this year, which may be remembered in the future as “the year we all stayed home,” is updating blog posts. Quite a few of them that were written, say ten…or fifteen years ago, benefitted from being reformatted and tightened up. Blogging was a lot more casual way back when, and as I make (and remake) recipes, I often tweak and refine them. So I used my time during confinement to go through some classics and give them a fresher look.
It’s been a tough year and with Thanksgiving not necessarily happening, it’s good to have memories of friends. When my first book, Room for Dessert came out (which morphed into Ready for Dessert), a lot of people said, “I’ll bet everyone is going to make you a Coconut Cake for your birthday now?” That was because one of the first recipes in the book was for a Coconut Cake I made for Alice Waters’ father for his birthday, and I mentioned before the recipe that I wish someone would make me a Coconut Cake for my birthday. It took a long, long time for me to get that Coconut Cake, but it finally happened in, of all places, Paris.
These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top. Looking for tasty pancakes that won’t leave you with a sugar crash? Try these Carrot Cake Pancakes! Most carrot cake pancakes make you feel like you just ate dessert. But these are perfect: sweet enough with a healthy spin! They’re lightly sweetened with maple syrup, tender and moist from the carrots, and perfectly spiced with cinnamon, ginger and nutmeg. Even better, top them with maple Greek yogurt and the sweet tang is magic. It’s like eating a piece of carrot cake…that’s suitable for breakfast. What’s in these carrot cake pancakes? These carrot cake pancakes are full of ingredients that were already in Alex and my pantry and fridge: we didn’t have to make a special trip to make them! We hope the same will be true for you, assuming you stock carrots, Greek yogurt, and maple syrup like we do. This recipe is a spin on our Greek Yogurt Pancakes recipe: the perfect spring breakfast or Easter brunch (we created these for our son Larson for Easter!). Here’s what you’ll need: Flour: you can use […]
These carrot cake pancakes are moist and spiced, a healthy spin that’s just sweet enough! The maple Greek yogurt topping takes them over the top.
Looking for tasty pancakes that won’t leave you with a sugar crash? Try these Carrot Cake Pancakes! Most carrot cake pancakes make you feel like you just ate dessert. But these are perfect: sweet enough with a healthy spin! They’re lightly sweetened with maple syrup, tender and moist from the carrots, and perfectly spiced with cinnamon, ginger and nutmeg. Even better, top them with maple Greek yogurt and the sweet tang is magic. It’s like eating a piece of carrot cake…that’s suitable for breakfast.
What’s in these carrot cake pancakes?
These carrot cake pancakes are full of ingredients that were already in Alex and my pantry and fridge: we didn’t have to make a special trip to make them! We hope the same will be true for you, assuming you stock carrots, Greek yogurt, and maple syrup like we do. This recipe is a spin on our Greek Yogurt Pancakes recipe: the perfect spring breakfast or Easter brunch (we created these for our son Larson for Easter!). Here’s what you’ll need:
Flour: you can use 100% all purpose, or a mix of all purpose and whole wheat or oat flour
Spices: you’ll use cinnamon, ginger, and nutmeg for that carrot cake vibe
Greek yogurt: we like using yogurt in our pancakes to make them perfectly moist
Maple syrup: for a subtle sweetness: no refined sugar!
Milk, egg, baking powder, and oil: to round out the standard pancake ingredients
Carrots: finely grated with a shredder — this is what takes the most time!
Maple Greek yogurt: a healthy spin on cream cheese frosting!
The maple Greek yogurt topping is what puts these carrot cake pancakes over the top! Alex and I don’t usually buy cream cheese, and it can make a rich-tasting topping. For a healthy spin, we used Greek yogurt to create a sort of cream cheese frosting! The tang of the yogurt is exactly what you need to accessorize the spice of the pancakes. Here’s what you’ll do:
Let the Greek yogurt sit in a strainer to thicken while you make the pancakes. This gets it to more of a cream cheese consistency. You can skip this step if you’d like, but the topping will be a little more runny, because you’ll be adding…
Add maple syrup & vanilla. Once the Greek yogurt is thickened a little, add the maple syrup and vanilla. Taste, and you’ve got instant healthy cream cheese “frosting”!
Flour types to use in carrot cake pancakes
Alex and I love pancakes that are a little heartier than the typical all purpose flour pancake. We like to use a 50/50 ratio of all purpose flour with oat flour or whole wheat flour (like our sour cream pancakes). The oat flour in particular makes it heartier and more filling than a traditional pancake would be. It also gives you the nutrients of oats, like fiber and vitamins. (Want a 100% oat pancake? Head to Banana Oatmeal Pancakes.)
Either way, the mix of flours also adds complexity in flavor and helps the texture a bit. But if all you have is all purpose flour, that’s ok too! It’s a customizable recipe and works with what you have on hand.
How to make oat flour
Did you know you can make your own oat flour? If you’ve got rolled oats, you can make oat flour at home! Simply whiz rolled oats in a blender or food processor until they are ground as fine as possible, taking on the consistency of flour. Alex and I do this all the time. Go to our Oat Flour Recipes for more.
More carrot cake recipes!
Are you a carrot cake flavor fan? Here are a few more recipes that play on the magic of carrot cake:
Carrot Cake Baked Steel Cut Oatmeal There’s nothing cozier than baked oatmeal! This baked steel cut oatmeal is carrot cake flavored, with cozy spices and pecans.
Carrot Cake Breakfast Cookies These carrot cake breakfast cookies are a portable breakfast or snack similar to a Cliff bar! They’re plant-based and perfect for mornings on the go.
This carrot cake pancakes recipe is…
Vegetarian. For gluten-free, use 50% oat flour and 50% 1-for-1 gluten-free flour. For vegan, use a flax egg and a non-dairy milk.
1 1/4 cups finely shredded carrots (about 5 large carrots)
Maple yogurt topping*: 1 cup Greek yogurt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract
Instructions
Optional: If making the maple yogurt topping: place 1 cup Greek yogurt in a fine mesh strainer over a bowl and let it drain while making the pancakes (this makes it thicker, getting it to a cream cheese consistency).
In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, cinnamon, ginger, nutmeg and kosher salt.
In a separate bowl, whisk the egg, then whisk in the milk, Greek yogurt, maple syrup, and oil. Then whisk in the grated carrot.
Add the dry ingredients and stir until combined. If the batter is too thick, stir in a small splash of milk (the consistency of each yogurt brand varies).
Lightly butter a skillet and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. If the batter has gotten thicker after sitting, add a splash of milk (don’t add too much or the pancakes will get too flat). Use a 1/4 cup measuring cup to pour the batter into small circles and use the bottom to flatten out the shape if necessary (the carrots can make it harder to spread). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until done. Repeat with the remaining batter.
If making the maple yogurt topping, mix together the thickened Greek yogurt, maple syrup and vanilla extract. Serve the pancakes topped with maple yogurt and a drizzle of maple syrup. (If you’d like, add chopped pecans.)
Notes
*The maple yogurt topping is reminiscent of cream cheese toppings but a little less rich. The tang with the carrot cake pancake is totally worth making!
Carrot Cake Baked Oatmeal-this easy baked oatmeal recipe is healthy enough for breakfast and tasty enough for dessert! Drizzle with cream cheese maple glaze and you will think you are eating a piece of carrot cake. It’s SO good! Carrot Cake Baked…
Carrot Cake Baked Oatmeal-this easy baked oatmeal recipe is healthy enough for breakfast and tasty enough for dessert! Drizzle with cream cheese maple glaze and you will think you are eating a piece of carrot cake. It’s SO good! Carrot Cake Baked Oatmeal I love a good baked oatmeal, my blueberry maple and peanut butter…
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