Carrot Pancake Layer Cake

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
• 2 tablespoons butter, melted
• 2 cups cream cheese frosting
• ¼ cup grated carrots (Optional)
• ¼ cup toasted chopped pecans (Optional)

Step 1

Combine the carrots, raisins, and hot water together in a bowl. In another bowl, combine the carrot cake mix, vegetable oil, and eggs, stirring until the batter is smooth. Pour the carrot and raisin mixture into the batter and stir to combine. Toss in about a third of a cup of chopped pecans, then add enough flour to make the batter thick but still pourable, like pancake batter.

Step 2

Heat a griddle or large skillet over medium-high heat and brush it with melted butter. Drop the batter by about a third of a cup onto the griddle. Cook until you see bubbles forming on the surface and the edges look set, around 3 to 5 minutes. Flip carefully and cook for another 2 to 3 minutes until golden brown. Keep going until all the batter is used, then transfer the pancakes to a wire rack to cool.

Step 3

To assemble, place one pancake on a plate and spread a layer of cream cheese frosting on top. Add another pancake and frost again. Finish with a third pancake, then sprinkle with some shredded carrot and toasted pecans for a nice touch. Repeat the process with the rest of the pancakes and frosting to make a total of four small cakes. Enjoy!