Apparently it’s carrot season (isn’t it always carrot season in winter?!, I digress) and Carrot Cake Dutch Baby Pancake might just be the thing that will ensure you have brunch whilst also being lazy over the holiday weekend that is fast approaching.
In the world of cakes friends, what is your favorite? What is the one that you would eat until your dying breath if you had to choose a singular cake over all the others? Please share in the comments below.
Mine is carrot cake, this might be because carrot cake is really incredibly good in New Zealand. Carrot cake in the UK most often disappoints because it’s not carroty (not a word, but perfectly encapsulates the emotion of biting into a slice of carrot cake that doesn’t resemble what you know to be a great slice).
Dutch Baby Pancakes are one those vastly underrated brunch dishes in that they aren’t made often enough, maybe because they’re misunderstood because any recipe that used to tell me to place in the oven and leave that door shut for any amount of time used to make me feel a tinge of fear that I’d screw it up.
Don’t let that put you off though, especially if you have a couple of kids and you want to feed them pancakes without the usual mess of flipping them and this is where one of these comes in and in 20 minutes you have a giant pancake that can be sliced and served.
This Carrot Cake Dutch Baby Pancake also serves you well when you want something more than your weekday breakfast, with or without carrot, the cream cheese syrup is satisfying and makes enough to smear on top of a bought cinnamon bun that's missing a perfect smear of cream cheese frosting.
How to prepare Carrot Cake Dutch Baby Pancake
- Preheat your oven: The key to the Dutch Baby rising is the hot oven, preheat that baby and make sure it has reached temperature before putting the batter in there.
- Place the oven proof pan in the oven: The hot pan is another trick to making sure your pancake is perfectly crispy on the outside and nice and soft and custardy on the base is the hot pan.
- Make your pancake batter: Place all ingredients into a blender and blend until well combined.
- Bake: Put in the oven and leave the door for 20 minutes until it has risen, don't be tempted to open that oven.
- Prepare your cream cheese syrup: Blend all the ingredients until smooth.
- Serve: Drizzle over the thick syrup, slice and serve whilst warm.
Tips for the best Carrot Cake Dutch Baby Pancake
Type of pan: You need an ovenproof pan here (preferably a cast iron skillet or stainless steel pan).
Carrots: Fresh carrots are best for this and if you don't have a grater, roughly slicing your carrots will suffice here thanks to the fact they are blended up.
Batter consistency: The trick with the batter of a dutch pancake to reach it’s perfect crispy popover exterior is for the batter to be thin enough to coat the back of a spoon, if it’s much thicker it likely won’t rise therefore the smattering of carrot throughout this which lends to the lighter color of the pancake overall.
Cream cheese syrup: The syrup is very thick here, if you prefer, you could definitely add a further 10-15 milliliters of milk to make the consistency lighter and closer to regular old pancake syrup
Keeping the pancake leftovers: Unable to consume all this in one sitting, this holds well stored in the fridge, though the syrup will firm up due to the quantity of cream cheese within.
More pancake dishes you'll enjoy
Dutch Baby Pancake with Orange Syrup
Cheddar Pancakes with Maple Baked Figs
Klatkager – Danish Rice Pudding Pancakes
Carrot Cake Dutch Baby Pancake
Recipe by Roamingtaste
Serves 4
Ingredients:
Carrot Cake Dutch Baby Pancake
80 grams / ⅔ cup grated carrot (1 medium carrot)
106 grams / ⅔ cup plain flour
1 tablespoon brown sugar
⅛ teaspoon ground nutmeg
⅓ teaspoon ground cinnamon
100 milliliters milk
3 eggs
Cream Cheese Syrup
50 milliliters milk
100 grams cream cheese
70 grams / ⅓ cup confectioner’s/icing sugar
Directions:
Preheat the oven to 200ºC/390F. Place 1 ½ tablespoons of butter in your frying pan and place in the oven.
Place the carrot, flour, sugar, found nutmeg, cinnamon, milk and eggs into a blender and blend on high until the mixture is smooth.
Once your oven has reached temperature and the butter is bubbling, remove the pan from the oven, pour the pancake batter in swiftly and place in the oven to bake until risen, and is golden in the center, approximately 18 minutes.
Meanwhile, place the milk, cream cheese and sugar in a blender and blend until smooth.
Pour into your serving jug.
Remove the pancake from the oven, top with the cream cheese syrup, slice and serve immediately.
Print
Carrot Cake Dutch Baby Pancake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
Description
Carrot cake dutch baby pancake is the perfect way to serve up brunch with minimal effort thanks to the use of the blender to make both the pancake batter and cream cheese syrup.
Ingredients
Carrot Cake Dutch Baby Pancake
80 grams / ⅔ cup grated carrot (1 medium carrot)
106 grams / ⅔ cup plain flour
1 tablespoon brown sugar
⅛ teaspoon ground nutmeg
⅓ teaspoon ground cinnamon
100 milliliters milk
3 eggs
Cream Cheese Syrup
50 milliliters milk
100 grams cream cheese
70 grams / ⅓ cup confectioner’s/icing sugar
Instructions
- Preheat the oven to 200ºC/390F. Place 1 ½ tablespoons of butter in your frying pan and place in the oven.
- Place the carrot, flour, sugar, found nutmeg, cinnamon, milk and eggs into a blender and blend on high until the mixture is smooth.
- Once your oven has reached temperature and the butter is bubbling, remove the pan from the oven, pour the pancake batter in swiftly and place in the oven to bake until risen, and is golden in the center, approximately 18 minutes.
- Meanwhile, place the milk, cream cheese and sugar in a blender and blend until smooth.
- Pour into your serving jug.
- Remove the pancake from the oven, top with the cream cheese syrup, slice and serve immediately.
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 336 calories per serve
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