The Recipe Critic

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Carrot Cake Pancakes Posted: 08 Apr 2022 05:00 AM PDT These carrot cake pancakes are fluffy, moist, and drizzled with a delicious cream cheese glaze that makes my mouth water! They will get gobbled up and fly off your table! I am a pancake lover at heart, and I believe they are a food that you can’t go wrong with! For more delicious pancake recipes, try these classic pancakes, these delightful cinnamon roll pancakes, or these German oven pancakes. Carrot Cake Pancakes It doesn’t get much better than combining two delicious foods and getting a new one. Especially when those two foods are carrot cake and pancakes, it doesn’t get much better than that! The flavor of these carrot cake pancakes is a bit muted, which is perfect for breakfast! It has that delicious carrot cake taste and texture without overwhelming you with sweets first thing in the morning. To really take these to the next level, you must make the cream cheese glaze on top! This is similar to a cream cheese frosting that you would use on a cake, except it’s thinner and not quite so sugary. As I said, these pancakes are the best of both worlds and perfect for any guests that you may serve at breakfast or brunch. My kids also love them, so that’s always a good sign at my house!! Ingredients in Homemade Carrot Cake Pancakes This list of ingredients is pretty simple. Once you have your carrots on hand, then you probably already have everything else in your kitchen ready to go! Check out the recipe card at the bottom of the post for exact measurements. Grated Carrots: You will need a couple of cups of grated carrots so that you taste them in ever bite! Milk: I used 1 percent milk but you can use whatever milk you have in your fridge. Large Egg: Let your egg sit out at room temperature so that it mixes better into the batter. Butter: I used unsalted butter in this recipe. You are going to melt and cool it.   Vanilla: Add a splash of sweetness with this ingredient. Flour: I used regular, all-purpose flour to put into this pancake better. Granulated Sugar: This will add a sweet flavor to these pancakes but not too much. Baking Powder: The baking powder will help your pancakes to rise making them nice and fluffy! Cinnamon: The cinnamon adds in a great flavor! Nutmeg: Combine this with the sinnamon and that classic carrot cake flavor starts to emerge. Salt: The salt will enhance all of the flavors of the ingredients. Glaze Cream Cheese: Let this sit out so that it comes down to room temperature. Butter: I used unsalted butter. If you let it soften at room temperature first then it will mix better in the glaze and not have any lumps. Powdered Sugar: This is what brings in that sweet, smooth taste! Vanilla Extract: Adds in another hint of vanilla flavoring. Salt: Just a pinch will be enought to bring out the sweet flavor of this glaze. How to Make Carrot Cake Pancakes Follow these instructions exactly, and you will have the perfect pancake in your hands! Plus, it’s an excellent pancake to make to kick off the spring season. You could even serve these on Easter for breakfast! Pancakes Mix Wet Ingredients: In a large bowl, whisk together the grated carrots, milk, egg, melted butter, and vanilla. Set aside. Whisk Dry Ingredients: In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Combine: Add the dry ingredients to the wet and whisk until combined but still lumpy to ensure nice fluffy pancakes. Cook: Heat a griddle to medium heat, about 375°, and spray with cooking spray. Once the griddle is nice and hot, scoop the batter onto the griddle using 1/4-⅓ cup for each. Let the first side cook until bubbles form and burst across the top of the pancake, about 2 minutes. Flip and cook for an additional 1-1.5 minutes. Repeat until all of the batter has been cooked. Serve: Serve warm with the cream cheese glaze. Glaze Beat: Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined. Warm: Microwave the glaze for 20-30 seconds, stirring every 10 seconds. This will make the glaze runny and easy to drizzle across your pancakes. Tips and Variations Carrot cake pancakes are a delight! I’ve gathered up a few tips and tricks to help you out so that your pancakes turn out perfectly! Use Whole Carrots: When you are pick your carrots out at the store, get whole carrots. Baby carrots are pretreated for preservation (plus, they would be hard to shred!). And pre-shredded carrots that come in a bag are too big and thick for this recipe. Add More Flavor: If you are a huge fan of that classic, warm, carrot cake flavor then you can add in a bit more cinnamon and nutmeg! You could even try adding in some ground cloves or allspice to really play on the flavor. Don’t Overmix: The batter will be lumpy and that’s ok! If you overwork the batter then the pancakes will turn out tough and not fluffy. Mix-In’s: Add in some mini chocolate chips, raisins or even some pecans to add a little texture and flavor to these pancakes! How to Store Leftovers These carrot cake pancakes taste great the next day! Here are a few tips on how you can store them and heat them up to eat later! Store them in the fridge: Once your pancakes have cooled then you can place them in an airtight container and put them in your fridge. They will last 3-4 days. Store your cream cheese glaze seperately. To reheat your pancakes: You can reheat your pancakes in your microwave or even in your toaster! Warm up the glaze seperately and then drizzle it on top when it’s nice and warm! More Carrot Cake Recipes to Try Carrot cake is classic! But I have a few recipes that are a twist on that loved and classic taste that I want you to try! And I know that if you love carrot cake then you lwill go crazy over them, give them a try and let me know which one is your favorite! Quick Bread Carrot Cake Quick Bread Cookies Carrot Cake Cookies Desserts Carrot Cake Cheesecake Desserts Carrot Cake Bars Print Carrot Cake Pancakes with Cream Cheese Glaze These carrot cake pancakes are fluffy, moist, and drizzled with a delicious cream cheese glaze that makes my mouth water! They will get gobbled up and fly off your table!  Course Breakfast Cuisine American Keyword carrot cake pancakes Prep Time 25 minutes Cook Time 15 minutes Total Time 40 minutes Servings 4 People Calories 720kcal Author Alyssa Rivers Ingredients Pancakes 2 Cups Grated Carrots 1 ¼ Cup Milk 1 Large Egg Room Temperature 2 Tablespoons Unsalted Butter Melted and cooleC 1 Teaspoon Vanilla 1 1/3 Cup all-purpose Flour ¼ Cup Granulated Sugar 2 Teaspoons Baking Powder 1 Teaspoon Cinnamon ¼ Teaspoon Nutmeg ¼ Teaspoon Salt Glaze 4 Ounces Cream Cheese Room Temperature 4 Tablespoons Unsalted Butter Softened 1 ½ cups Powdered Sugar ¼ Teaspoon Vanilla Extract 1 Pinch Salt Instructions Pancakes In a large bowl, whisk together the grated carrots, milk, egg, melted butter, and vanilla. Set aside. In a medium bowl whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet and whisk until combined but still lumpy to ensure nice fluffy pancakes. Heat a griddle to medium heat, about 375°, and spray with cooking spray. Once the griddle is nice and hot, scoop the batter onto the griddle using 1/4-⅓ cup for each. Let the first side cook until bubbles form and burst across the top of the pancake, about 2 minutes. Flip and cook for an additional 1-1.5 minutes. Repeat until all of the batter has been cooked. Serve warm with the cream cheese glaze. Glaze Beat together the cream cheese and butter. Add 1 ½ cup of powdered sugar, vanilla extract, and salt. Beat until combined. Microwave the glaze for 20-30 seconds, stirring every 10 seconds. This will make the glaze runny and easy to drizzle across your pancakes. Nutrition Calories: 720kcal | Carbohydrates: 102g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 339mg | Potassium: 629mg | Fiber: 3g | Sugar: 65g | Vitamin A: 11782IU | Vitamin C: 4mg | Calcium: 253mg | Iron: 3mg

Naturally Dyed Easter Eggs Posted: 07 Apr 2022 05:00 PM PDT These naturally dyed Easter eggs are such a fun activity for the family! It’s amazing to see what colors you can create with basic vegetables and spices! Only 10 more days until Easter! You’ve got to capitalize on the festive desserts and treats while you can! Bunny cupcakes, Easter egg sugar cookies, and Easter cake are all as cute as they are delicious! Easter Eggs Dyed With Natural Ingredients Making Easter eggs with natural ingredients is a science experiment your kids are going to want on repeat! (Find more fun, family-friendly recipes here!) It requires a little extra prep work, but the process is so fun! My kids loved watching basic veggies turn into dye with just a little water and vinegar! You can achieve both vibrant and pastel colors with this lineup. The best part is, a lot of these ingredients were just hanging out in my pantry and fridge! This method is great if you’re wanting that perfect color, but the boxed dye just isn’t cutting it. You can throw some dye together in a pinch! This really is a great activity and produces the most beautiful results. Let’s get started! All Ingredients Needed This is what I used to dye my eggs, and the results turned out beautifully! We got both bold and vibrant colors as well as delicate pastels! You can experiment with other bright vegetables and spices, too, to see what dye they create! All measurements can be found in the recipe card below. Hard-Boiled Eggs: The canvas for your beautiful creations. I’ve got a quick and easy method to make them here! Water: Creates the liquid base for your dye. White Vinegar: Vinegar is what helps the colors actually bond to the outside of your eggs! Skin from Yellow Onions: Produces a deep orange dye. Turmeric: For the most vibrant yellow! Red Cabbage: Creates purples and blues! Beet: For pink and red tones. Chili Powder: Makes a brown dye. Fresh Parsley: Creates a pastel greenish-yellow. How to Make Natural Easter Egg Dye Not only is it fun to make natural dyes, but they’re a healthy choice, too! They’re free of harsh chemicals but look just as lovely! Note: these dyes will stain. Wear an apron or clothes you don’t care about! Boil Water, Add Dye Ingredient: Boil 2 cups of water. Once at a roiling boil, add the dye ingredient of choice. Simmer: Simmer over low heat for 25-30 minutes. Strain Into Jars: Strain the liquid into pint jars and let cool completely. Add Vinegar, Soak Eggs: Once the liquid is cooled, add 2 tablespoons of white vinegar to each dye and add your boiled eggs. Let them soak in the dye for 20 minutes, longer if you would like a deeper color. Some dyes will color the egg faster than others. You may check their progress as you go and remove them when the desired shade has been achieved. Dry: Blot the eggs with a paper towel or clean dish towel. Allow the eggs to air dry the rest of the way before storing. Tips and Tricks for Dyeing Eggs Here are a few tips on designing your eggs and crafting the perfect shade! It’s so much fun to take your egg out of the dye and see what color it turned into! Making Designs: To make designs, use a white crayon to draw patterns on the hard-boiled eggs before adding them to the dye. Dye Time: The longer you leave your eggs in the dye, the more vibrant they will be. At 30 minutes, my eggs were more on the pastel side. Leaving them in the dye overnight produced the brightest results. Layering and Mixing Colors: Experiment by dipping eggs in more than one dye to achieve layered colors and new shades! Purple: Dye first in cabbage, then beets. Green: Dye first in turmeric, then cabbage. Gray: Dye first in chili powder, then cabbage. Using Brown Eggs: Brown eggs can be used, but you’ll end up with a slightly different and darker color than if you use white eggs. Storing Dyes / Dyed Eggs Now that you’ve got your dyes made, here’s how to store them for later! Storing Dyes: Keep the prepared dyes in the refrigerator until ready to use. They will keep in the fridge for up to 7 days.  Storing Dyed Eggs: Store dyed eggs in the fridge for up to 7 days. Be aware that the color may fade or rub or peel off over time. More Easter Recipes Easter is the time for hearty dinners and tasty treats. These are a few more of my favorite Easter recipes, just in time to throw into your dinner lineup! They are always a crowd-pleaser wherever they go! I know your family will love them as much as mine does! Need more inspiration? Find my master list of Easter recipes here. Dinner Juicy Air Fryer Turkey Side Dishes Avocado Deviled Eggs Breakfast Easy Empty Tomb Rolls Dinner Garlic Herb Crusted Roast Lamb Print Natural Easter Egg Dye These naturally dyed Easter eggs are such a fun activity for the family! It's amazing to see what colors you can create with basic vegetables and spices! Prep Time 2 hours Dying Time 20 minutes Total Time 2 hours 20 minutes Servings 12 Eggs Author Alyssa Rivers Ingredients Hard Boiled Eggs 2 Cups Water per dye color 2 Tablespoons White Vinegar per dye color Skin from 4 Yellow Onions 2 Tablespoons Turmeric ½ Head Red Cabbage 1 Beet chopped or shredded 2 Tablespoons Chili Powder 1 Bunch Fresh Parsley Instructions Boil 2 cups of water. Once at a roiling boil, add the dye ingredient of choice. Simmer over low heat for 25-30 minutes. Strain the liquid into pint jars and let cool completely. Once the liquid is cooled, add 2 tablespoons of white vinegar to each dye and add your boiled eggs. Let them soak in the dye for 20 minutes, longer if you would like a deeper color. Some dyes will color the egg faster than others. You may check their progress as you go and remove them when the desired shade has been achieved. Blot the eggs with a paper towel or clean dish towel. Allow the eggs to air dry the rest of the way before storing.

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