Carrot cake is a surprisingly polarizing dish.

Most people either LOVE it or are disgusted by the thought of vegetables in their dessert.

I fall into the former camp, however (in the spirit of current G7 proceedings), I believe this recipe has the power to change even the most vehement carrot cake hater. Unity over the breakfast table!

This recipe makes 4 large cakes, but feel free to double if you’re cooking for a crowd. Additionally, this entire recipe is mixed in a food processor.

INGREDIENTS:

• Pancakes
  • 3-4 large carrots
  • 1 tsp baking soda
  • 1/2 cup whole wheat flour
  • 3 TBS maple syrup
  • 1/2 cup nondairy milk
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp powdered ginger
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 TBS unsweetened applesauce
  • 1/4 cup walnuts (optional)
  • 1/4 cup raisins (optional)

• Maple frosting
  • 4 TBS nondairy yogurt
  • 1 TBS maple syrup
  • 1 tsp nutmeg

METHOD:

1. Add carrots to food processor first, grating finely. It should measure about 1 cup after minced.
2. Add all other pancake ingredients except for walnuts and raisins and blend until well incorporated.

   

3. Remove blade from food processor and mix in optional walnuts and raisins.
4. Preheat a large, lightly oiled skillet on low heat.
5. Using a 1/4 cup measure, portion four cakes onto pan and tamp down slightly. They will be large.

   

6. Cook for about 5 minutes each side. While cooking, in small bowl combine all ingredients for frosting.
7. Remove pancakes from heat and frost as desired. Serve with warm maple syrup.