carrot pancake cake

Ingredients

• Servings: 12
• 1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet)
• 1 1/4 cups hot water
• 1/4 cup vegetable oil
• 2 eggs
• 1/3 cup chopped pecans
• 1/3 cup all-purpose flour, or more as needed
• 2 tablespoons butter, melted
• 2 cups cream cheese frosting
• 1/4 cup grated carrots (optional)
• 1/4 cup toasted chopped pecans (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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 griddle and cook until 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.