Today I’m sharing CarrotCakePancakes from our favorite brunch cookbook Brunch at Bobby’s. I’d already planned to do a week of carrotcake inspired recipes and figured, why not
I'm a huge fan of carrotcake inspired breakfast food (such as oatmeal, overnight oats and this single-serve raw carrotcake) and these pancakes adopted the flavour wonderfully
After warming up, I thought I'd fix a warm, hearty breakfast for my family, my daughter gave me a recipe for CarrotCakePancakes and after a couple changes (because of my picky eaters) we really liked these, even the kiddo inhaled them
I remember the day {eons ago} when I attempted to make carrotcake for a boyfriend and I aspired to make it even healthier so I used olive oil verses vegetable oil or canola oil {blech, eww and ick}
Pumpkin CarrotCake with Whipped Cream Cheese Frosting . This cake was so good. For Pumpkin CarrotCake. If you wanted to make your own yellow cake mix and whipped cream, you can do that too
I’ve made carrotcake more times than I could ever be able to count. The spices, the sweetness and moisture from the carrots, it’s pleasant texture, the aroma… it’s all just perfect
Some divinely tender carrotcakecupcakes with a silky orange mascarpone frosting. For the Cupcakes. Set all the cupcakes on a wire cooling rack to cool completely
A strange start for a post about a carrotcake. It doesn’t taste like carrots. What has surprised me is the absolute tenderness of this cake, juiciness, the effect of nutmeg and the sweetness
I’m not going to lie, carrotcake is one of my all-time favorites. So naturally I get a little excited when spring comes and carrot everything is everywhere
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