Carrot Cake Pancakes

Here they are. I have to say, that I'm not quite sure what to think of them though. At first they start out really good but they are so dense that after a few bites, you start to become disenchanted. I did cook the carrots first so they wouldn't be so crunchy.

adapted from the food network

* 1 1/4 cups all-purpose flour
* 2 tablespoons finely chopped pecans
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon ground ginger
* Dash nutmeg
* 1 egg, lightly beaten
* 1/3 cup packed brown or granulated sugar
* 1 cup milk
* 2 cups finely grated carrots
* 1 teaspoon vanilla extract

Cream Cheese Spread

* 4 ounces cream cheese
* 1/4 cup powdered sugar
* 2 tablespoons milk
* 1/2 teaspoon vanilla extract
* 1 dash ground cinnamon
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.