This delightful cake combines the warm spices of a classic carrot pancake with layers of creamy frosting for a unique twist on breakfast and dessert. It’s perfect for sharing with friends or enjoying as a special treat any time of day.
Start by mixing the carrots, raisins, and hot water together in a bowl. In another bowl, combine the carrot cake mix, vegetable oil, and eggs, stirring until the batter is smooth. Pour the carrot and raisin mixture into the batter and stir to combine. Toss in about a third of a cup of chopped pecans, then add enough flour to make the batter thick but still pourable, like pancake batter.
Heat a griddle or large skillet over medium-high heat and brush it with melted butter. Drop the batter by about a third of a cup onto the griddle. Cook until you see bubbles forming on the surface and the edges look set, around 3 to 5 minutes. Flip carefully and cook for another 2 to 3 minutes until golden brown. Keep going until all the batter is used, then transfer the pancakes to a wire rack to cool.
To assemble, place one pancake on a plate and spread a layer of cream cheese frosting on top. Add another pancake and frost again. Finish with a third pancake, then sprinkle with some shredded carrot and toasted pecans for a nice touch. Repeat the process with the rest of the pancakes and frosting to make a total of four small cakes. Enjoy!
- Use freshly grated carrots for the best texture and flavor.
- Make sure your pancake batter is not too thin to keep the layers sturdy.
- Let each pancake cool slightly before stacking to prevent slipping.
This cake is a delightful twist on a classic favorite. It combines the moistness of a carrot cake with the fun layers of a pancake stack. The flavors are warm and comforting, making it perfect for brunch or dessert.
Serve with a dollop of cream cheese frosting or a drizzle of maple syrup. Fresh berries or a sprinkle of chopped nuts add a nice crunch and extra color to the plate.
Store leftovers covered in the refrigerator for up to three days. To keep the layers moist, wrap the cake tightly in plastic wrap or place it in an airtight container. Reheat gently before serving.
