First of all, I would like to apologize for the crazy hiatus. It wasn't really planned. I was sick for about 2 weeks and when I finally went to the doctor we found out I actually had strep and not just a little cold which explained why I was (and still am) feeling absolutely horrible. We promise we're back to posting more regularly though. Next week we're actually having a giveaway for hitting 500 followers!
For Easter, we did brunch and one of the things we had was carrot cake pancakes. We hadn't really planned on it- we just threw them together that morning. That's how simple they are!
3 Medium Carrots
1 tbs Baking Powder
2 c Flour
6 tbs Sugar
1 tsp Salt
1/4 c melted margarine
1 c Vegetable Oil
1 tbs Vanilla
1 1/2 c Water*
1/4 tsp Ground Clove
1/2 tsp Nutmeg
1 tbs Cinnamon
1 Brick of Cream Cheese
2-3 Cups of Powdered Sugar
Start by peeling three medium carrots, then shredding them and finally coating them in flour. This helps lock in most of their moisture.
Combine all your dry ingredients in a medium bowl.
Combine all your liquids in a larger bowl. (With the exception of the water) Use a hand mixer or stand mixer to mix and slowly incorporate your dry ingredients. As needed, splash water. Add the carrots last and use a spatula to stir in. (So they don't get shredded more)
Bake like normal pancakes and eat!
A cream cheese frosting is great on these. Start with one brick of cream cheese and incorporate about a cup of powdered sugar and a splash of milk. Slowly add more powdered sugar until you achieve desired taste and texture.
What's your favorite variation on a classic desert?