How do I love pancakes? Let me count the ways. I love pancakes, first and foremost, because they give me an excuse to eat cakes for breakfast. Or dinner. Secondly, nothing makes me giddy like the sight of a plate of pancakes, piled high. Leisurely mornings are celebration-worthy occurrences, are they not? They deserve pancakes. Lastly, I love fluffy, whole wheat pancakes like these because they hold me over until lunchtime, unlike donuts or pastries. Hold the pastries, pass the pancakes.
I haven’t been able to get these carrot cake pancakes off my mind since I saw them in the Joy the Baker Cookbook. I really love Joy the Baker. Why? Because one day she posts cheesecake, and the next, kale and quinoa cakes. She bakes birthday cakes for her cat, Jules, and then unabashedly tells the world about it. Even Cookie doesn’t get birthday cake. Plus, her hilarious podcasts keep me company while I work at home. I pretty much feel like we’re friends, so when she published her first cookbook, I had to have it immediately. It is, as the cover says, a celebration of butter and sugar, but these pancakes stood out because they’re low in both of those ingredients and still incredible.
Joy’s recipe was not my first attempt at making carrot cake pancakes, but her recipe turned out perfectly whereas the first recipe left me with fat, chewy pancakes. In my first attempt, I used my food processor to grate the carrots but it didn’t grate the carrots finely enough. The pancakes ended up sort of dense and almost crunchy. It makes sense if you think about it, because the carrots in actual carrot cake have over 30 minutes to break down in the oven but pancakes are cooked for less than 5 minutes.
The carrot conundrum was the one thing keeping me from making these pancakes, but lo and behold, Deb of Smitten Kitchen posted Joy’s carrot cake pancakes along with her carrot grating advice. Deb suggested grating the carrots by hand with a fine grater instead of using the food processor, which didn’t quite satisfy me but got me thinking about other potential solutions. (Hand grating requires far more energy than I possess before breakfast.) I had a few ideas on how to bypass the problem, and fortunately my first attempt using the easiest method worked great. I used my food processor’s grating blade to grate carrots as usual, and then I swapped in the all-purpose blade and pulsed the carrots a few times. Voila! Finely grated carrots made with minimal effort.
Considering that two of my favorite food bloggers love these pancakes, I was not surprised to find that I do, too. They are decadent and delicious, while being full of carrots and in my version, whole grains as well. What’s not to love? I suggest you make them this weekend.
Carrot Cake Pancakes
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Decadent and delicious carrot cake pancakes made with whole wheat flour. Recipe yields 11 to 12 medium pancakes.
Ingredients
Pancakes
- 1 cup whole wheat pastry flour or whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 egg
- 2 tablespoons packed Muscovado sugar or brown sugar
- 1 cup buttermilk*
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots (about 6 big or 8 smallish carrots)**
- Butter, for griddle
Maple cream cheese topping
- 4 ounces cream cheese, softened
- 2 tablespoons real maple syrup
- 2 tablespoons milk (more or less depending on desired consistency)
- ½ teaspoon vanilla extract
- Dash of ground cinnamon
Instructions
- Preheat the oven to 200 degrees Fahrenheit so you can keep the pancakes warm before serving. Spoon the cream cheese into a bowl and leave it out at room temperature to soften.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
- In a smaller bowl, whisk together the egg, Muscovado/brown sugar, buttermilk and vanilla.
- Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Let the mixture rest for 5 minutes while you make the cream cheese topping and preheat your griddle/skillet.
- Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not soft enough yet to do this, try zapping it in the microwave for just a few seconds at a time. Whisk in the maple syrup, milk, vanilla and cinnamon. Feel free to sweeten with more syrup or further thin it out further with more milk. Set aside.
- Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant ¼ cup batter into the hot pan, using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both sides.
- Place pancakes on an ovenproof plate and keep in the oven while you cook the remaining pancakes, adding more butter to the pan as needed. Top with maple cream cheese and serve with extra maple syrup on the side, in case someone wants to sweeten it up further.
Notes
- Adapted from the Joy the Baker Cookbook.
- These pancakes freeze well!
- *Make your own buttermilk by combining 1 cup milk with 1 tablespoon lemon juice. Let it sit for 5 minutes then proceed as directed.
- **If you have a food processor with a grating attachment, grate the carrots using the grating attachment. Then replace the grating attachment with your regular multipurpose blade. Pulse the carrots up to 10 times, until they are finely grated finely but not mush (see photo above).
- Pancakes cooked in cast iron skillets taste the best, just saying. Get yourself one!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Katrina
I freaking love this idea! My favorite cake into a breakfast food! HELLO!
Jeanine
I’ve had carrot cake pancakes on the brain for awhile now — so interesting about grating the carrots super fine, I wouldn’t have thought of that and I’m sure my first attempt would have been crunchy too :)
Bec
I have this sneaking suspicion my boyfriend and I may be having pancakes for breakfast tomorrow morning…
Bec
Aaaand we did indeed have them for breakfast, and they were wonderful. :D Even my boyfriend, who’s not always the biggest fan of the idea of healthy alternatives to his favourite foods, wolfed them down. Fantastic recipe :) I loved how light and fluffy they turned out, and the cream cheese made a great topping.
Just wondering – do you think they’d work with fruit rather than with the carrot? I’d be curious to try some different flavour combinations, and I was wondering if you thought this would be an adaptable base recipe.
kate
Hey Bec, so happy you two enjoyed the pancakes! Thanks for commenting to let me know! I am not a baking expert by any means, but I am always searching for those perfect whole grain base recipes. I compared Joy’s recipe for carrot cake pancakes to her recipe for blackberry orange pancakes and the liquid and dry measurements are just the same. Please give some other fruit a try and let us know how your pancakes turn out. I think they will be delicious with almost anything!
Laura (Tutti Dolci)
These look delicious, I love carrot cake & wouldn’t mind an excuse to eat a form of it for breakfast!
Teramo
What a great idea! I’ve never tried this but now have it on my list for this weekend. I notice you stipulate the use of real maple syrup for the cream…my own suggestion to kick this up a notch would be to use pure organic maple syrup…the taste is so much better that regular and is healthier. Organic mapke syrup can be tough to find sometimes so if they don’t have it at your grocery store get it online like i do….I get it from www.rougemaple.com. I also would drizzle some on top of the pancakes, after all whats pancakes without maple syrup…but Then again I’m a maple syrup fanatic.
Sarah B.
I love pancakes too Kathryne, so much! Such a wonderful recipe here from Joy the Baker, and you’ve made them look amazing my lady, it’s 2am-worthy, good looking (starving!) Ps. Are you getting excited for your trip or what? :) Will be in touch soon, yay! xx!
Joasia
Beautiful, i love carrot muffins and cake, I’ll do the pancakes for sure!
Pure2raw twins
yum, never had carrot cake pancakes, I do love carrot cake though!
Margarita
I like Joy for the very same reasons you do. Her food is comfort, no fail, and delicious! Did you read her latest post about turning 31? I loved it! Deb’s food is awesome too. So the combination of both techniques from these two should be lovely, right? I always have carrots on hand and would love to try these pancakes soon!
Marcia
These look fabulous, Kathryne! Thanks for the tip about grating the carrots–makes total sense. And that maple cream cheese topping looks absolutely decadent. I’m getting together with an old pancake-loving friend soon and think I’ll try these out on her. Oh, the things I’ll do for a friendship… :-)
baker in disguise
whole wheat carrot cake pancakes.. what a brilliant breakfast idea!! i love delicious whole wheat recipes… will defi try this one!!
BusyWorkingMama
Love this! We buy organic carrots in bulk at Costco and I’m always looking for a way to use them.
Joanne
I have really been meaning to get to making these since I got the Joy cookbook. I love her for a gazillion reasons, most of which you mentioned, and also because she is so sweet in real life! Love it when that happens.
Christine
These were absolutely AMAZING. I adjusted the recipe slightly (for one!) and only used: 1/2 cup whole wheat pastry flour, 1/2 teaspoon of cinnamon, a pinch of ginger and nutmeg, 1 teaspoon of baking powder, 1/2 cup of buttermilk and 2 small grated carrots and it they turned out literally gorgeous! So much so that I was literally eating each one as soon as I flipped it out the skillet! I ended up making 4 thick, medium-sized pancakes, and they definitely fill you up – not that that stopped me!
kate
Yay, so glad to hear you enjoyed the pancakes! Reducing the recipe for one was a smart move. I’m almost always cooking for myself and tend to make big batches of everything… when will I ever learn?!
Sue J.
Made the pancakes for brunch today. Followed the recipe except for using FF whipped cream cheese for the topping and skimmed milk where milk was listed, because it’s what we had. The batter was a little thinner than expected, but made fabulous pancakes just the same. We used an electric griddle. I expect we will be making these again and again! Thank you!
kate
So happy you enjoyed the pancakes, Sue! Thank you for commenting!
Ashley
I’ve made these 6 times since getting my hands on the recipe – a breakfast celebration indeed!
kate
Nice! I made 3 batches while I was playing around with this recipe, trying to get it just right. I’ve had my fill of carrots and cream cheese for a while!
Batya
Those look ah-may-zing! And what are the chances– I have all the ingredients on hand! Looks like it’s going to be a happy Monday morning. Thanks for sharing.
Esme
This is one recipe I am going to want to try. Thank you.
Kristi Rimkus
I love that you’ve used whole wheat pastry flour. It has fast become my flour of choice. It makes for a lighter texture in baked goods, doesn’t it? I would never have thought to make carrot pancakes, but what a terrific idea!
chinmayie
These look really tasty. I have never been a fan of plain pancakes but might just enjoy these thanks to all the carrots in it.
Rachel
Wow! I love the idea of using carrots in pancakes! I love my carrots, but usually just eat them raw or juice them.
Mind if I borrow the recipe and make it egg and dairy free (and give you credit for where I saw it first)?
Have a great day!
Damn Delicious
I saw this in Joy the Baker’s cookbook too and it’s still bookmarked to make. Your version looks absolutely amazing, and it’s really making me want to make this ASAP, maybe even tonight!
ASHLEA
I have been dying to try these too! (just like everyone else here…:) )
But your pictures make them look even more appetizing. Looks delicious.
Rachel
Yes! I love carrot cake. I love pancakes. Three of my favorite bloggers love these carrot cake pancakes so will probably love them too!
Heather
YUM! how do you reheat these after freezing? does the toaster work best?
Jessica | Oh Cake
Delicious! I have some ww-fruit pancake batter in the fridge right now. But it’s not carrot cake pancake batter. Which means I must make more pancakes. :D
Fatima
I reaally like this recipe! And I’m totally enjoying all your other pancake recipes!
Riley
I wish I had seen this recipe earlier. I tried out another carrot cake pancake recipe and it was a flop. This one turned out great! I had some walnuts laying around, so I toasted them and added them on top. Thanks for sharing the recipe.
kate
Sorry for the delayed response, Riley, but I’m so happy to hear that you enjoyed the pancakes! Walnuts sound like a terrific addition.
Caralyn @ glutenfree
holy pancakes! those look so INCREDIBLE!! pancakes are good for the soul:) thanks for sharing
Fiona
These sound fantastic. I wonder if I could replace the whole wheat flour with a mixture of buckwheat and gluten-free flour though? I’m going to try…
kate
That’s a great question, Fiona. Please let me know how the pancakes turn out if you try it!
otehlia cassidy
Great idea. We make pancakes almost 3 times a week. This sounds like a delicious variation!!!
chefroommate
Great post! I’ve been eye-balling those pancakes also since I picked up Joy’s cookbook, but I find myself returning over and over to the always simple “Single Lady Pancakes.” Glad to encounter a fellow podcast listener out in the world! Thanks for sharing!
tippiny
This recipie is one of the best i’ve ever tried. My family and i loved it so much. Thanks for this awesome recipie.
kate
So happy to hear it, Tippiny! Thank you for commenting to let me know.
Whitney
I love your banana oat pancakes. Could you sub in oat flour for the whole wheat pastry flour?
Kate
Sorry Whitney, I haven’t tried! If you give it a try, please let me know how they turn out. I did, however, try substituting carrots for the banana in the banana oat pancakes recipe and they turned out pretty dry. Maybe you could do half bananas and half carrots, or add a little yogurt to make up for the lost moisture of the bananas?
Kyna Arbb
Thank for sharing this AWESOME recipe! They were easy & delish!!!! I didn’t have ginger and I upped it to 2 eggs. They were perfect! Thanks also for the buttermilk substitute. I used unsweetened vanilla milk and skipped the vanilla extract.
Kyna Arbb
* unsweetened vanilla Almond milk. We also left off the icing and put a tablespoon or so on them. Yummy!!!
Kyna Arbb
*tablespoon of syrup.
Kate
Thanks, Kyna! Glad you enjoyed the recipe.
Rachel
These were great! I have a son with a lot of allergies so I modified by using mashed bananas as a substitute for egg and I used almond milk instead of buttermilk. I also substituted oconut oil to cook them. I added in some shredded zucchini too just to beaf up the veggies and nutritional value. :) I try to sneak veggies in wherever I can!
Lauren
You are a savior!! Trying to find a breakfast for Mother’s Day and stumbled upon this recipe. I danced for joy when I realized we had all the ingredients (much to my brother’s amusement). Made for a delicious morning wonderful morning! Thank you so much Kate!!
Kate
Lauren, thank you for commenting! So glad your family enjoyed the pancakes on Mother’s Day.
Greg
always looking for good breakfast ideas to feed guys at the firehouse! we have a lot of good cooks so it’s always a competition and this recipe will get me on top ! at least this week :)
Greg
Kate
Thanks, Greg! I hope you guys love the pancakes!
Mik & the fam
These were a hit with our fam! I have tons of carrots from our CSA share. Appreciated the grating tips – using the two step process with the food processor worked perfectly. The batter looked so carroty, I was skeptical that the pancakes would form well, but they were perfect. I used lime juice to curdle 2% milk, and used white whole wheat flour and some extra ginger powder. I also sprinkled walnuts on my maple cream cheese & it was divine.
Kate
Thanks, Mik! Glad you all enjoyed the pancakes!
Victoria
Would I have to adjust the ratio if using whole wheat all purpose flour instead of pastry flour?
Victoria
Sorry for the double post I hadn’t realized the first one went through. I used whole wheat flour, this recipe is delicious!
Victoria
Can I use all purpose whole wheat flour instead of pastry flour?
Kate
Yes, that should be fine!
Julia
I made these for myself and my 1.5 year old – they were so tasty and she gobbled them up :) I actually did not have enough carrots so I subbed a small oven-roasted beet (finely grated) for 1/2 cup of carrot and they still tasted (and looked) lovely (pink)! I didn’t have cream cheese so I subbed sour cream and a squeeze of lemon for the milk and cc in the topping – also delish. Thanks for posting!
Kate
Pink pancakes! Great idea! Thank you for sharing, Julia. Glad you both enjoyed the pancakes!
Vanessa
Brilliant idea! My little sister hates vegetables but pancake is one of her favorites. No matter what my mom does, she refuses to eat vegetables. Now I have an idea how to get her to eat at least carrots. Will tell mom about this.
Kate
Perfect, hope the carrot pancakes change her mind on carrots! Crossing my fingers!
Kelcy and Drew
We just made these for breakfast. Delicious! We didn’t have cream cheese so we altered the syrup recipe to include a touch more butter ;) and we loved it! The cake itself was a great density, but not too thick and a nice balance of savory/sweet. Thank you, Kate. You have two new fans in South Dakota.
Kate
Awesome! Thank you, Kelcy and Drew. Hope you enjoy my other recipes as well!
Ekta
Hey There, no carrot cake or muffins recipes on your blog? Searched and searched but did not find any
Kate
No, I’m sorry! I’ll add those to my list!
Clara
Big hit. Followed recipe and came out great. I will try to reduce the sugar content somehow in this weeks batch. Maybe with some banana or blue berries not sure yet. I love the beet incorporation idea since beets have such a strong taste the carrots can help water that down a bit. Finally I wanted to ask if any tips for baking pancakes. I freeze usually half a batch of batter (btw still came out great) or freeze cooked pancakes. But my problem is that making pancakes takes so long for me and I get easily distracted and end up burning some or just sweating up a storm on the stove. Can I perhaps grease a baking sheet and plop the batter. Or make then in a muffin tin and a bit thicker.
Kate
Thank you, Clara! A baking sheet won’t work unless you get it really hot first (pancakes need to be poured onto a hot surface). Not sure about muffins. I invested in an electric griddle and now I can cook about six pancakes at once!
Shelley
I made these this morning and they turned out great! Thanks for the tip on using the food processor which made making these much easier. Keep up the good work!
Stephanie
Thank you so much for sharing in the way you did. I was in search of a way to use my carrot pulp from juicing carrots and I can’t wait to incorporate it with this recipe!!
This is my basic whole wheat pancake recipe so I have so much confidence going forward. Blessings to you and K!
Jennie
My husband bought some carrots to make chicken stock and then never got around to it, so I was stuck with 2 pounds of carrots in addition to the 1 pound of baby carrots for snacking. As a result, I’ve been scouring Pinterest to find recipes for carrots. These were amazing. I topped with raisins, and my husband and daughter said it was better than carrot cake. I prepared the carrots the night before, which made it easy to throw everything together in the morning.
Suzan
These were fabulous- thank you! My 1 and 3 year old gobbled them up without syrup or anything else added.
Kristin
This recipe was absolutely delicious! The whole family enjoyed these pancakes. We will definitely be making again. Thank you for posting, we always love your recipes.
Rachel
Let me just preface this by saying, “I hate carrot cake! Yuck.” But LOVE these pancakes. My toddler and super picky preschooler do too. Made from homegrown carrots and topped with toasted walnuts and bananas for the kids. Delicious
Miranda
OH MY GRAVY! (or should I say pancake?) These are SO delicious! I was craving some carrot cake pancakes, so I did an online search and found this recipe. Needless to say I was blown away! The best part is I felt like I was indulging in a decadent treat, but it was still really healthy! I subbed two egg whites for the egg, skim milk and lemon juice for the buttermilk, and reduced the amount of sugar (only slightly), and the pancakes were STILL incredible. I’ll be visiting cookie and kate more often. Thanks for the fabulous recipe! =)
P.S. I couldn’t rate the recipe for some reason, but it would easily get five stars in my book!
Kate
Hooray! Thanks, Miranda.
Keely
Love any recipe that my 3 yr old will eat that helps us get veggies in at breakfast. Adapted this to combine wet ingredients in blender – including carrots – and it worked well and saved a step or two.
Thanks!
Kathy
Hi Kate,
Disappointed my Gest Omlettes local restaurant stopped making carrot cake pancakes unless enough people complain. So sad. When I go there that’s what I’d order. Looked on line for a recipe and found yours. Can’t wait to try! Do you know the approximate calorie count?
Kate
Hi Kathy, I’m glad you found my recipe! No, I’m sorry, I don’t offer calorie counts (yet, I’m working on a solution).
Camile
I made this twice! They were amazing. I made cardamom cream cheese as topping. Whoaaa soooooo good!
Christina
I made these pancakes this morning. They turned out great! I halved the recipe, and used the milk + lemon juice buttermilk substitute. I also used commercial egg replacer. I appreciate that this recipe does not call for raisins too!
Kate
So glad those substitutes worked for you, Christina!
Heidi
Excellent. I reduced carrots and added unsweetened shredded coconut, almond milk and a few fresh blue berries
Kate
Yum! Sounds delicious, Heidi.
Judy dannan
Absolutely delicious carrot cake pancakes! Didn’t make the topping but dressed with a bit of maple syrup. Excellent flavor. Light and fully. Thank you!!
Kate
Perfect! Thanks, Judy.
Veronica
I made this morning and followed the recommendation of grating and then pulsing in the food processor. It was still small pieces vs carrot mush. Seemed to work perfectly but the pancakes never set up. I reduced the size and cooked longer but it never cooked through. Any ideas? I made almond milk butter milk but that was the only alternation to the recipe.
Kate
Veronica, I’m sorry to hear that! I’m really not sure why the pancakes never set. Any chance you forgot to add the baking powder or soda? The leavener is responsible for most of the rise in pancakes.
Taylor
Subbed in 1.5 tbsp ground flaxseed plus a couple more tablespoons homemade soy kefir (used in place of buttermilk) for the egg. Pancakes held together wonderfully in the pan and for flipping.
Also added some raisins and chopped pecans. Yum!
Thanks for sharing your recipes with the world.
Kate
Hi, Taylor! I’m so glad these pancakes worked for you and you enjoyed them. Thank you for your sweet words!
Melissa
Very tasty and a perfect way to use up the rest of a bag of carrots sitting in the fridge. I subbed maple syrup for the brown sugar (because it was already out from another recipe) but cut the quantity to 1 Tbsp and found they were still plenty sweet. I didn’t make the maple cream cheese topping because I was trying to keep the calorie count down. I’m sure it would have been delicious, but not entirely necessary because the panckes are pretty darn perfect on their own.
Kate
They are great on their own! Thank you, Melissa for your review.
Veronica
Can I substitute the whole flour for gluten free flour?
Kate
Hi Veronica, I haven’t tried it but it should work! It’s worked well for my other recipes in the past.
Jenn
I made these for my kids so I substituted a mashed banana for the sugar and just ate them plain with no topping. They were so tasty! I even liked them and I normally don’t eat the healthy stuff I make for my kids, lol! I added more almond milk since the banana made it extra thick. Next time I will add a little more vinegar and baking soda to help them rise better due to my substitution. Thanks for the FANTASTIC recipe!
Kate
Hooray!! I’m happy you loved them.
Florentina Badita
Have you tried using this batter to make waffles? I made my pancakes using Deb’s recipe, with only 1/2 cup buttermilk and I ended up with dense, somehow undercooked pancakes. Not fluffy at all. :( So I was wondering whether they might work as waffles.
Kate
I haven’t! I’m sorry you didn’t have great results.
Mary Jo
I am not a pancake lover. But these are delicious and we received a 25 pound bag of carrots in our CSA so I am looking for recipes (going to try more of your recipes this week). These pancakes are almost sinful. I felt like I was having a dessert without it being over sweet. My husband said it was an amazing breakfast and we could have them again for dinner sometime. Thank you for sharing this recipe.
Kate
I’m happy you love them! That’s for sure a lot of carrots and happy you found something new to do with them!
Marie
If you need ideas for next recipe – how about adapting this for waffles? Especially with Easter right around the corner?
Kate
Hi Marie, love that idea! Thank you. I’d probably start with my favorite oat waffles recipe and add the spices shown here, plus up to 2 cups shredded carrots. Let me know if you give that a try!
joan hines
I made this recipe and it was amazing!!!!!! I didn’t make the topping, just added a tiny bit of maple syrup. SOOOOOOO GOOD. Also, I did melt 2 tablespoons of butter and mixed in the batter. SO WONDERFUL! Thank you so much! Joan
Kate
Hooray! You’re welcome, Joan. I’m glad you loved them so much.
Kat
These are our Easter Tradition !
You will be amazed at how yummy these pancakes are & almost guilt free
Kate
I love that! This is the perfect recipe for that.
Ann C
I made these with half whole wheat flour and half all purpose flour. I grated carrots and then put them in the food processor. While cooking I put lid on skillet. They were delicious!
Lakshmi Bhatnagar
Made these for my two year old daughter today… she loved them!! And so did i
Thanks for the whole wheat version… it’s perfect!!
Love from India… Lakshmi
Ellen
Oh my gosh, I tried these for lunch today as I have a boatload of garden carrots. What a delightful and delicious surprise. These pancakes surpassed my expectations! To save calories and sugar consumption I served with Good Culture cottage cheese and crisped prosciutto. This recipe is a winner.
Kate
Thank you for sharing, Ellen!
Elle
Followed recipe as is and it was PERFECT. I shredded my carrots thru my food processor shredding attachment, and also used the chopping attachment to make the carrots super fine.
Amazing flavour, texture and taste
Thanks so much for sharing this recipe
Kate
Thank you for sharing, Elle! I appreciate your review.
Hillary
Hi! I thought the photo looked amazing, so I tried, but it turned out really hard to flip, and they weren’t as airy as I hoped. I think one problem is that I packed down the two cups, so there were more. Nest time, I’ll reduce the carrots.
Kate
Hi Hillary, I’m sorry these didn’t work out for you. Yes, the ratio of carrots will impact your end result and how you measure your flour.
Barb Koch
I just added an extra egg and made them into waffles.
Fantastic! Crispy on the outside and moist and tender on the inside.
Thanks for helping me tame 15 lbs of (50 cent/lb!) carrots in my fridge.
You’ve changed the way we cook and eat in this household. No more comments of “where’s the meat?”