Carrot Cake Pancakes!

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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!

Ingredients:

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

2 Eggs

1 1/2 c Water*

1/4 tsp Ground Clove

1/2 tsp Nutmeg

1 tbs Cinnamon

Optional

1 Brick of Cream Cheese

2-3 Cups of Powdered Sugar

Directions:

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?

♥ Cassi ♥