Layered Carrot Pancakes

Ingredients 0/7

Step 1

Combine the carrots, raisins, and hot water in a bowl and set it aside for a moment. In another bowl, combine the carrot cake mix, vegetable oil, and eggs until you have a smooth batter. Then, stir in the carrot and raisin mixture. Add in the chopped pecans and gradually mix in enough flour until the batter has the consistency of pancake batter.

Step 2

Heat a griddle or large skillet over medium-high heat and brush it lightly with melted butter. Scoop about a third of a cup of batter onto the griddle for each pancake. Cook them until you see bubbles forming on the surface and the edges start to look dry, about 3 to 5 minutes. Flip and cook for another 2 to 3 minutes until golden brown. Keep going until all the batter is used, and let the pancakes cool on a wire rack.

Step 3

To assemble, place one pancake on a plate and spread a layer of cream cheese frosting over it. Add another pancake on top and frost again. Finish with a final pancake on top, then sprinkle with some shredded carrot and toasted pecans for a little crunch and color. Repeat this layering with the remaining pancakes and toppings to make a few more mini cakes.