My birthday came and went, and I never made the cake.  Poor me, you might think, no cake!  Au contrair, I had breakfast cake, lunch cake and dinner cake, seconds of all of them, and then I was a little caked out.  But I did buy the ingredients for it.  Flour and sugar and eggs and cream cheese and maple syrup.  Fast forward one week, Wednesday morning and Tim has left early to run to work.  Miles and I have all the time in the world (before his hunger meltdown) to make and eat breakfast.  That cream cheese icing is calling me.  And pecans.  Cake.  No time to make an Ottolenghi olive oil cake that needs to rest 3 days, and a little searching turned up these: Carrot Cake Pancakes.

Luckily they take only a little time to whip up; Miles was doing his “hungry” sign (fingers to mouth) which I think makes him look like a starving street orphan.  These are reminiscent of your typical gut bomb carrot cake, but with no added oil or butter.  Considering the quantity of carrots (for breakfast!) and after I went for half whole wheat flour, these are actually quite healthy.  I am not a carrot cake purist.  If you like pineapple, raisins, coconut, additional nuts, etc – go for it! (I would soak the raisins for a minute in hot water, then drain, and possibly adjust the amount of liquid if you are going for crushed pineapple).

Sorry for no pics of this one.  Batteries were out. 😦

Whole Wheat Carrot Cake Pancakes (adapted from joythebaker)

  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 Tbps ground pecans
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1 egg, separated
  • 1/3 cup brown sugar
  • 1 cup milk
  • 2 cups finely grated carrot (from about 2 medium carrots)
  • 1 tsp vanilla extract
  • 4 oz cream cheese
  • 1/4 cup powdered sugar
  • pinch cinnamon
  • 1 Tbsp maple syrup
  1. In a large bowl, whisk together flours, pecans, baking powder, spices and salt in a large bowl.
  2. In a small bowl, whisk the egg white until frothy and light peaks form.
  3. In a medium bowl, mix together egg yolk, sugar, milk, carrot and vanilla.
  4. Add medium bowl to large, mix until just combined.  Fold in the egg white.
  5. Now start to heat up your pan. Give the batter a second to rest.
  6. Clean out your small bowl and beat cream cheese, sugar, cinnamon and syrup.
  7. Add a pat of butter to your pan and place 1/4 cup of batter at intervals to make your pancakes.  Cook these slow and low to make sure the carrot gets fully cooked.
  8. Slather with cream cheese topping and enjoy!