Carrot Cake Pancakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    240

Make these carrot cake pancakes with those leftover carrots lurking in your fridge. These American style pancakes can be served for dessert or as a treat for breakfast. Serve with maple syrup and butter or whipped mascarpone cream and a pinch of cinnamon.

recipe updated 13 Feb 2026

Ingredients

  • Carrot icon
    Carrot
    200 g
  • Pecans icon
    Pecans
    4 tablespoons
  • Milk icon
    Milk
    250 g
  • Oil icon
    Oil
    2 tablespoons
  • Egg icon
    Egg
    2
  • Caster sugar icon
    Caster sugar
    35 g
  • Vanilla extract icon
    Vanilla extract
    2 teaspoons
  • Wholemeal bread flour icon
    Wholemeal bread flour
    300 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Ground cinnamon icon
    Ground cinnamon
    1 ½ teaspoons
  • Salt icon
    Salt
    1 pinch
  • Vegetable oil icon
    Vegetable oil
    85 g

Tools

  • kCook icon Prospero

Step preview

  1. Fit the splashguard, then fit the Whisk Tool
  2. Add the ingredients into the appliance bowl
  3. Whisk until combined - about 2 minutes, speed 5
  4. Then add the next ingredients
  5. Whisk until smooth - about 1 minute, speed 5
  6. Let rest - 20 minutes
  7. Add oil into the frying pan
  8. Heat until hot - medium-high heat
  9. Gradually pour 3-4 Tbsp of the batter into the frying pan
  10. Fry each side until golden brown - 2-4 minutes, medium-high heat
  11. Transfer the pancake onto a serving plate and repeat the same process with the rest of the batter
  12. Serve
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