Carrot Cake Hot Cakes

[Virginia]

Carrot Cake Hot Cakes

Hot Cakes

6 tablespoons melted butter
1 cup firmly packed dark brown sugar
2 cups milk
2 eggs, at room temperature
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons ground cinnamon
1½ teaspoon ground nutmeg
½ teaspoon salt
1½ cups grated raw carrots
1 cup chopped toasted pecans

Cream Cheese Butter

1 8-ounce package cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup powdered sugar

Warm maple syrup

Toast pecans: preheat the oven to 350 degrees F. Spread the nuts on a rimmed baking sheet and bake, stirring occasionally, until brown, 10 to 15 minutes.

Make the Cream Cheese Butter: In a small bowl, combine the cream cheese and butter until blended. Stir in the powdered sugar until blended. Set aside.

Make the hot cakes: In a medium bowl, mix together the melted butter and brown sugar until smooth. Stir in the milk and eggs until blended and set aside. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

Gradually add the egg mixture to the flour mixture and mix until smooth. Stir in the grated carrot and pecans. Mix thoroughly and set aside.

Coat a griddle or electric skillet with nonstick cooking spray (or spread with about 1 teaspoon vegetable oil) and preheat to 350 degrees F or medium for 5 minutes. For each cake, pour 1/4 to 1/2 cup batter onto the heated griddle. Cook until the top is bubbly and the cake is dry around the edges.

Flip over, and cook until golden on both sides. Serve cakes with cream cheese butter and warm maple syrup.

Thanks; Virginia

[JoAnn]

The Hot Cakes sound really good. I’ll have to try this recipe..

[Author]

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