CARROT PANCAKE CAKE

Carrot Pancake Cake image

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

Provided by Snacking in the Kitchen

Time 35m

Yield 12

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 568.9 calories, Carbohydrate 66.9 g, Cholesterol 77.6 mg, Fat 31.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 9.1 g, Sodium 439.3 mg, Sugar 45.6 g