By Amy Deline, The Gourmand Mom
2 cups flour
1/3 cup brown sugar
1-1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
2 cups milk
2 eggs
2 tablespoons vegetable oil or melted butter
1-1/2 cups carrots, finely grated
1/2 cup golden raisins
butter, for pan
Combine flour, brown sugar, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl. Stir with a fork until the ingredients are evenly dispersed. Add the milk, eggs, and vegetable oil (or melted butter). Whisk until combined. Stir in the grated carrots and raisins. Melt a little butter in a pan over medium heat.
Add about 1/3 cup of the pancake batter to the pan. Cook for a few minutes until bubbles begin to appear on the surface. Flip the pancake and cook for another minute or two on the other side, until cooked through.
Drizzle with cream cheese glaze before serving.
To make the glaze: Combine 4 ounces of softened cream cheese with about 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. Then, add a bit of milk, a tablespoon at a time, until the glaze reaches your desired consistency.
