Carrot pancakes with cream cheese spread

Name: Carrot pancakes with cream cheese spread
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Carrots (to be cleaned) 1 ¼ cup; Philadelphia cream cheese Light 4.2 oz; Oat flour 1 cup; Sugar 1 oz; Eggs 1; Egg whites 1; Baking powder 2 tsp; Philadelphia cream cheese Light 3.2 oz; Powdered sugar 4 tsp; Orange peel to taste; Sunflower seed oil to taste; Dark chocolate shavings 0.75 oz; Almond slices 0.8 oz; Orange peel to taste

Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Serving: 4

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PRESENTATION

Recipe by
Lucake

Carrot Pancakes with Cream Cheese Spread take everything satisfying about carrot cake — the soft, spiced crumb, the cool tang of cream cheese — and get it on the table in a single skillet session. The batter comes together with blended carrots, oat flour, and eggs, with Philadelphia Light folded in to keep things tender from the inside out, then spread over the finished stack with a fresh citrus edge.

The cream cheese is doing real work here: it softens the batter and then comes back on top as a frosting that cuts through the sweetness exactly the way it does in the cake. Dark chocolate curls and flaked almonds finish each stack — the kind of detail that turns carrot cake pancakes into something worth sitting down to on a weekend brunch morning.

INGREDIENTS

For 8 pancakes: Carrots 1 ¼ cup (150 g) - (to be cleaned); Philadelphia cream cheese 4.2 oz (120 g) - Light; Oat flour 1 cup (90 g); Sugar 1 oz (30 g); Eggs 1; Egg whites 1; Baking powder 2 tsp (8 g)

For the frosting: Philadelphia cream cheese 3.2 oz (90 g) - Light; Powdered sugar 4 tsp (10 g); Orange peel to taste

For cooking: Sunflower seed oil to taste

For garnish: Dark chocolate 0.75 oz (20 g) - shavings; Almond slices 0.8 oz (20 g); Orange peel to taste

Preparation

How to prepare Carrot pancakes with cream cheese spread

To prepare the carrot pancakes with cream cheese spread, start with the cream: place the Philadelphia Light spreadable cream cheese in a bowl 1 together with the powdered sugar 2 and the grated orange zest 3.

Stir with a rubber spatula 4 until you obtain a smooth, homogeneous cream 5. Refrigerate and set aside. Now prepare the pancakes: peel the carrots and cut about 1 cup (125 g; about 4.4 oz) into chunks 6.

Transfer the carrots to a food processor 7, then add the Philadelphia Light spreadable cream cheese 8 and the whole egg 9.

Add the egg white as well 10 and blend to combine everything. At this point incorporate the oat flour 11 and the sugar 12 into the mixture.

Add the baking powder 13 and blend again until you obtain a smooth, homogeneous batter 14. Move on to cooking: heat a nonstick skillet and grease it using a paper towel dipped in vegetable oil 15.

Place a scant 2 tablespoons of batter in the center of the pan 16 and gently spread it with the back of the spoon (if the pan is large enough, you can cook more pancakes at once). Cook over medium-low heat until small bubbles appear on the surface, then flip them with the help of a spatula 17. Cook the pancakes on the other side until golden 18. Lightly oil the pan again each time you add batter to cook the remaining pancakes.

As they are cooked, stack the pancakes on a plate 19. Spread the frosting over the surface of the top pancake 20, then garnish with the chocolate curls 21.