Carrot Pancake Cake

Name: Carrot Pancake Cake
Total time: 35
Yield: 12
Ingredients: 1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet); 1 ¼ cups hot water; ¼ cup vegetable oil; 2 eggs; ⅓ cup chopped pecans (Optional); ⅓ cup all-purpose flour, or more as needed; 2 tablespoons butter, melted; 2 cups cream cheese frosting; ¼ cup grated carrots (Optional); ¼ cup toasted chopped pecans (Optional)

Recipe by Snacking in the Kitchen from allrecipes.com

Breakfast,Side Dish 35 Mins.

Ingredients

12 servings

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1 (21.4 ounce) box carrot cake mix (with carrots and raisins packet)
•

1 ¼ cups hot water
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¼ cup vegetable oil
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2 eggs
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⅓ cup chopped pecans (Optional)

•

⅓ cup all-purpose flour, or more as needed
•

2 tablespoons butter, melted
•

2 cups cream cheese frosting
•

¼ cup grated carrots (Optional)
•

¼ cup toasted chopped pecans (Optional)

Instructions

Stir carrots and raisins packet and hot water together in a bowl.
Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.
Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.
Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.