Carrot cake pancakes with orange cream cheese Recipe

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Carrot cake pancakes with orange cream cheese
(Image credit: TI Media Limited)
  • Vegetarian
Makes12
SkillEasy
Preparation Time20 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories241 Kcal12%
Fat13 g19%
Saturated Fat7 g35%
Carbohydrates23 g9%

Carrot cake pancakes are ideal for anyone who adores the traditional teatime cake.

Who knew that the combination of a fluffy American pancakes and the spicy flavours of a classic carrot cake would work so miraculously well together?

We created these wonderfully zesty carrot cake pancake hybrids for a unique pancake day treat, but they’re equally wonderful all year round. Serve with the orange cream cheese a douse in maple syrup for the ultimate carrot cake pancake experience.

Looking for more wonderful crepe-inspired dessert recipes like these carrot cake pancakes? Try this crepe cake with strawberry cream out. It's perfect for after long afternoons in the sun, when you want a light, fruity treat to see you through to dinner.

 

Ingredients

For the pancakes:

  • 2 carrots, grated
  • 50g unsalted butter, melted
  • 400ml milk
  • 8tbsp from a 250g pot of ricotta
  • a pinch of salt
  • 1tsp ground cinnamon
  • 1tsp ground ginger
  • ½tsp allspice
  • 2tsp vanilla bean paste
  • zest of 1 orange
  • 1tsp baking powder
  • 280g plain flour
  • 4 eggs
  • 60g unsalted butter, melted for cooking

For the orange cream cheese:

  • 4tbsp (the reminder of the pot) ricotta
  • 1tbsp icing sugar
  • zest of half an orange

To serve:

  • Maple syrup
  • 1 orange, cut into segments

Method

  1. To make the pancakes: whisk the ingredients together in a large bowl, melt a little butter in a frying pan over a medium high heat, ladle in a spoonful of the mixture, once holes begin to appear in the centre flip the pancake and cook until it will spring back when pressed, remove from the pan and repeat until the batter is used up.
  2. In a small bowl fold together the remaining ricotta, icing sugar and orange zest. Stack this up with the pancakes and drizzle over maple syrup, serve with orange segments.
Top Tip for making Carrot cake pancakes with orange cream cheese

The ricotta cream would make a delicious cake filling too

Rose Fooks

Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.


Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant. 


In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling. 


Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.