I have a really good ‘Carrot Cake’ recipe. My family members started calling it Hiroko’s Legendary Carrot Cake, so I have named it ‘My Legendary Carrot Cake’. Key ingredients include Pineapple and Sultanas. I added those to these pancakes. These pancakes are not very sweet, but they taste lovely. One day this recipe might be called ‘My Legendary Carrot Pancakes’.


8 x 10cm Pancakes


2 Carrots *about 200g, coarsely grated
1/4 cup chopped OR crushed Pineapple *I used Canned Pineapple in Juice
1/4 cup Sultana Raisins
1 to 2 tablespoons Juice from Pineapple OR Water *optional
Oil for cooking
Sour Cream to serve *optional
Roasted Walnuts to serve *optional
Honey OR Syrup to serve *optional
*Note: ‘Cream Cheese Frosting’ and ‘Fluffy Cream Cheese Frosting’ are very nice to serve with these pancakes.

Batter Ingredients
2 Eggs
1/4 cup Brown Sugar
2 pinches Salt
1 teaspoon Ground Cinnamon
2 tablespoons Oil *I used Sunflower Oil
1 cup Self-Raising Flour

  1. Place coarsely grated Carrots in a mixing bowl, add Pineapple and Sultanas, and all the Batter ingredients, and mix to combine. The mixture should be thick. If too thick to form pancakes, add some Juice from Pineapple OR Water.
  2. Heat a small amount of Oil in a frying pan, non-stick preferred, over LOW heat, form pancakes, cover with a lid, and cook for 3 minutes OR until nicely browned. Then flip over, cover with a lid, and cook the other side for 3 minutes.
  3. I served with Sour Cream, Roasted Walnuts and Honey.