Want to have a super-special, extra-tasty breakfast? Then really put the “cake” in “pancake!” That’s what this recipe from Gemma’s Bigger Bolder Baking does, and since it’s carrot cake that’s coming to breakfast, there are some veggies sneaking their way in there, too. Watch how simply this recipe comes together, and learn the topping Gemma adds that really takes this dish all the way to decadent!

You’ll Need

Carrot Cake Pancakes
– 1 ¼ cups all-purpose flour
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1 teaspoon ground cinnamon
– ¼ cup brown sugar
– 1 ¼ cups milk
– 1 teaspoon vanilla extract
– 2 cups carrots, peeled and chopped
– 2 tablespoons raisins
– 1 egg
– 2 tablespoons vegetable oil
Cream Cheese Frosting
– ½ package (4 ounces) cream cheese, room temperature
– ¼ cup cream
– 2 tablespoons sugar
– 1 teaspoon vanilla extract

What a fun way to treat yourself and your family at breakfast— while sneaking a little bit of veggie in there, too! If you want to give them a try, grab your copies of the full printable recipes over on Gemma’s Bigger Bolder Baking site, and tell us how it goes. Have you ever tried carrot cake pancakes before? What other desserts would you like to see transformed into breakfast?