25+ Must-Try Easter Carrot Recipes for a Festive

Easter is a time to gather with loved ones, enjoy festive meals, and celebrate the arrival of spring.

One of the most iconic vegetables of the season is the humble carrot—sweet, crunchy, and versatile.

Whether you’re looking for savory sides, colorful salads, or indulgent desserts, carrots can be transformed into a variety of delightful dishes that will wow your guests and elevate your Easter table.

In this article, we’ve compiled over 25+ Easter carrot recipes that celebrate the flavors of spring.

From glazed carrots to carrot cakes and even carrot-infused cocktails, these recipes are perfect for adding a burst of color and nutrition to your Easter spread.

So, grab your apron and get ready to explore these delicious and creative ways to incorporate carrots into your Easter feast!

25+ Must-Try Easter Carrot Recipes for a Festive

Carrots are more than just a side dish—they’re a springtime staple that brings natural sweetness, vibrant color, and a boost of nutrition to your Easter celebration.

With these 25+ Easter carrot recipes, you’ll have a wide variety of options to choose from, whether you’re hosting a large gathering or preparing a simple family meal.

From traditional favorites like honey-glazed carrots to innovative dishes like carrot cake pancakes, there’s something here for everyone to enjoy.

So, next Easter, skip the usual and get creative with carrots—these recipes will not only impress your guests but will also allow you to explore the full potential of this delightful vegetable.

Sweet Honey Roasted Carrots

These honey roasted carrots are a delightful Easter side dish that combines the natural sweetness of carrots with a touch of honey and a hint of garlic. Roasting enhances the carrots’ flavor, making them tender and caramelized. It’s an easy, elegant recipe that pairs wonderfully with your Easter main course.

Ingredients:

• 1 lb baby carrots, peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 teaspoon fresh thyme (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots with olive oil, honey, minced garlic, salt, and pepper until well coated.
3. Spread the carrots evenly on a baking sheet in a single layer.
4. Roast for 25-30 minutes, flipping halfway through, until the carrots are tender and caramelized.
5. Remove from the oven and sprinkle with fresh thyme if using. Serve warm.

These honey roasted carrots are the perfect balance of sweet and savory, making them an irresistible addition to any Easter dinner. The honey adds a natural sweetness, while the garlic gives them depth. This simple recipe is easy to prepare and can be made ahead of time, leaving you with more time to enjoy the festivities.

Carrot Cake Cupcakes with Cream Cheese Frosting

A classic Easter treat, these carrot cake cupcakes are moist and flavorful, packed with grated carrots, cinnamon, and a touch of nutmeg. Topped with a creamy cream cheese frosting, they’re perfect for dessert or as a sweet treat for an Easter brunch.

Ingredients:

For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup chopped walnuts (optional)

For the frosting:

• 8 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs and sugar together until light and fluffy. Add the oil and vanilla, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots and walnuts.
5. Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
6. Let the cupcakes cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
8. Frost the cooled cupcakes and serve.

These carrot cake cupcakes bring a taste of spring and are an absolute hit during Easter celebrations. With the right amount of spice and sweetness, paired with the smooth and tangy cream cheese frosting, they offer a satisfying dessert that is sure to please your guests. They’re easy to make and can be prepared ahead, making them a perfect choice for the holiday.

Carrot and Pea Salad with Lemon Dressing

This fresh and vibrant carrot and pea salad is a wonderful Easter side dish that highlights the bright flavors of spring. The crunchy carrots and sweet peas are paired with a light lemon dressing, making it a refreshing and healthy addition to your holiday meal.

Ingredients:

• 2 cups baby carrots, thinly sliced
• 1 cup fresh or frozen peas
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Bring a small pot of salted water to a boil. Add the peas and cook for 2-3 minutes until bright green and tender. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine the sliced carrots and peas.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
4. Pour the dressing over the carrot and pea mixture and toss to coat.
5. Garnish with fresh parsley and serve chilled or at room temperature.

This carrot and pea salad is a light and colorful option for Easter, offering a refreshing contrast to heavier dishes. The zesty lemon dressing brightens the natural sweetness of the carrots and peas, while the fresh parsley adds a burst of freshness. It’s a perfect dish for a springtime celebration, easy to prepare, and full of nutrients. This salad will certainly impress your guests and add a burst of color to your table.

Carrot and Zucchini Fritters

These crispy carrot and zucchini fritters are a perfect savory side dish for Easter. Packed with vegetables and lightly seasoned, these fritters are crispy on the outside and tender on the inside. They’re versatile enough to serve as an appetizer, snack, or a side to your Easter main course.

Ingredients:

• 1 large carrot, grated
• 1 medium zucchini, grated
• 2 large eggs
• ¼ cup all-purpose flour
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. Place the grated carrot and zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture.
2. In a large bowl, combine the grated vegetables, eggs, flour, garlic powder, oregano, salt, and pepper. Stir until the mixture is well combined.
3. Heat the olive oil in a large skillet over medium heat.
4. Spoon about 1 tablespoon of the mixture into the skillet for each fritter, flattening them slightly with the back of the spoon.
5. Cook for 2-3 minutes on each side, until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
7. Serve warm with a side of sour cream or tzatziki for dipping.

These carrot and zucchini fritters are a delightful way to enjoy vegetables in a fun, crispy form. They’re light yet satisfying and bring a lovely texture contrast when paired with a creamy dipping sauce. Whether served as a starter or alongside your main dish, these fritters are a hit for Easter gatherings, offering a great combination of flavors and easy prep.

Carrot Soup with Ginger and Coconut Milk

A warm and comforting carrot soup with a touch of ginger and coconut milk, perfect for a cozy Easter meal. The carrots bring a natural sweetness, while the ginger adds a subtle spice, and the coconut milk provides a creamy finish. This soup is both nourishing and flavorful, and it’s easy to make in advance.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 teaspoons fresh ginger, grated
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup canned coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Add the grated ginger and cook for an additional minute, stirring frequently.
3. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. (Alternatively, transfer the soup in batches to a blender and puree.)
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Heat the soup over low heat for another 5 minutes, then serve hot, garnished with fresh cilantro if desired.

This carrot soup with ginger and coconut milk is rich and velvety, offering a warming dish that’s perfect for springtime meals. The ginger adds a lovely warmth, while the coconut milk provides a smooth, creamy texture. It’s not only a crowd-pleaser but also a healthy and light option for an Easter gathering. The soup can be made ahead, allowing you to enjoy a stress-free meal on the day.

Carrot-Top Pesto Pasta

For a fresh and unique twist on pesto, this carrot-top pesto pasta utilizes the often-discarded carrot greens. The earthy, herbaceous flavor of the carrot tops, combined with garlic, nuts, and Parmesan, creates a vibrant pesto that’s perfect for an Easter meal. Tossed with pasta, it’s a refreshing and sustainable dish to try this season.

Ingredients:

• 1 bunch of carrot tops (greens only)
• 1/4 cup pine nuts (or walnuts)
• 1 garlic clove
• ¼ cup grated Parmesan cheese
• 1/3 cup olive oil
• Salt and pepper to taste
• 12 oz pasta (such as spaghetti or fettuccine)

Instructions:

1. Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
2. In a food processor, combine the carrot tops, pine nuts, garlic, Parmesan, olive oil, salt, and pepper. Pulse until smooth, adding pasta water a little at a time to reach the desired consistency.
3. Toss the cooked pasta with the pesto, adding more pasta water as needed to coat the pasta evenly.
4. Serve immediately, garnished with extra Parmesan if desired.

This carrot-top pesto pasta is a creative and flavorful way to use all parts of the carrot, offering a unique, vibrant twist on traditional pesto. The pesto itself is rich, herby, and nutty, making for a light yet satisfying dish. This recipe is a great choice for an Easter meal when you want something refreshing and different that still feels festive. It’s a fantastic way to use up vegetable scraps while enjoying a delicious, sustainable dish.

Carrot and Apple Slaw with Citrus Dressing

This fresh and vibrant carrot and apple slaw is a perfect side dish for Easter, offering a balance of crunchy texture, tangy citrus dressing, and a touch of sweetness from the apples. It’s a light, refreshing salad that pairs wonderfully with heavier Easter mains and is an excellent addition to a springtime table.

Ingredients:

• 2 large carrots, peeled and grated
• 1 large apple, julienned (such as Granny Smith or Honeycrisp)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup Greek yogurt (or vegan yogurt for dairy-free option)
• 2 tablespoons fresh orange juice
• 1 tablespoon lemon juice
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the grated carrots, julienned apple, red onion, and cilantro.
2. In a small bowl, whisk together the Greek yogurt, orange juice, lemon juice, honey, salt, and pepper until smooth.
3. Pour the dressing over the slaw and toss gently to coat.
4. Let the slaw sit for 10-15 minutes to allow the flavors to meld before serving.

This carrot and apple slaw with citrus dressing is a refreshing and vibrant dish that brings a burst of color and flavor to your Easter meal. The crisp carrots and sweet apples are complemented by the tangy citrus dressing, making this slaw a delightful and light side that pairs beautifully with your main course. It’s easy to prepare, can be made ahead, and is a great way to enjoy the season’s fresh produce.

Roasted Carrot and Sweet Potato Mash

This roasted carrot and sweet potato mash is a comforting and flavorful side dish that brings together the natural sweetness of carrots and sweet potatoes. Roasting the vegetables enhances their flavors, while a touch of butter and cream makes the mash creamy and rich. It’s a perfect accompaniment to any Easter feast, offering a great alternative to traditional mashed potatoes.

Ingredients:

• 2 large carrots, peeled and cut into chunks
• 2 medium sweet potatoes, peeled and cut into chunks
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup heavy cream or coconut cream (for dairy-free)
• 2 tablespoons unsalted butter (or vegan butter)
• 1/2 teaspoon ground cinnamon (optional)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the carrot and sweet potato chunks with olive oil, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
3. Once roasted, transfer the vegetables to a large bowl and mash with a potato masher or use a hand mixer for a smoother texture.
4. Stir in the heavy cream and butter, and add cinnamon if using. Season with additional salt and pepper to taste.
5. Garnish with fresh parsley and serve warm.

This roasted carrot and sweet potato mash is the ultimate comfort food with a sweet and savory flavor profile. The roasting process brings out the deep natural sugars in the carrots and sweet potatoes, making each bite rich and flavorful. It’s a great side for Easter, providing a creamy and satisfying option that complements roast meats, ham, or even vegetarian dishes. This dish is easy to prepare and adds a touch of sweetness to balance out other savory elements on your Easter plate.

Carrot and Pecan Stuffed Acorn Squash

A perfect vegetarian option for Easter, this carrot and pecan stuffed acorn squash is both beautiful and delicious. The roasted squash is filled with a savory-sweet stuffing of sautéed carrots, onions, garlic, and crunchy pecans, making it a filling and flavorful dish that can serve as an elegant main or side.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 large carrots, finely diced
• 1/2 cup red onion, finely diced
• 1 garlic clove, minced
• 1/2 cup chopped pecans
• 1/4 cup dried cranberries or raisins
• 1/2 teaspoon ground cinnamon
• 1 tablespoon maple syrup
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, cut-side down. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender.
3. While the squash is roasting, heat a pan over medium heat and sauté the carrots, onion, and garlic with a bit of olive oil for 5-7 minutes, until softened.
4. Stir in the chopped pecans, dried cranberries, cinnamon, and maple syrup. Cook for another 2-3 minutes, allowing the flavors to meld together.
5. Once the squash is roasted, carefully turn it over and fill each half with the carrot and pecan stuffing.
6. Return the stuffed squash to the oven and roast for an additional 10-15 minutes to heat through.
7. Garnish with fresh thyme and serve warm.

This carrot and pecan stuffed acorn squash is a delightful and wholesome dish that adds both color and flavor to your Easter spread. The sweet and savory stuffing of carrots, pecans, and cranberries pairs perfectly with the soft and caramelized squash. It’s a showstopper on the table and can serve as a vegetarian main or a hearty side. Not only is it delicious, but it’s also packed with nutrients, making it a fantastic way to enjoy seasonal produce.

Carrot and Spinach Quiche

This carrot and spinach quiche is a light and savory dish that combines fresh vegetables with a creamy egg custard in a flaky crust. It’s an ideal dish for an Easter brunch or a light lunch, offering a healthy and delicious way to enjoy spring vegetables like carrots and spinach. This quiche can be served warm or at room temperature, making it a versatile addition to your Easter spread.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 1 tablespoon olive oil
• 1 medium carrot, grated
• 2 cups fresh spinach, chopped
• 1/2 onion, finely chopped
• 4 large eggs
• 1 cup heavy cream or whole milk
• 1 cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• 1/4 teaspoon ground nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Sauté the onion for 2-3 minutes until softened. Add the grated carrot and spinach and cook for another 3-4 minutes, until the spinach is wilted and the carrots are slightly tender. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, cream (or milk), salt, pepper, and nutmeg. Stir in the sautéed vegetables and cheese if using.
4. Pour the mixture into the pie crust and bake for 30-35 minutes, or until the quiche is set and lightly golden on top.
5. Let the quiche cool for 10 minutes before slicing and serving.

This carrot and spinach quiche is a wonderful way to incorporate fresh vegetables into your Easter meal. The creamy, egg-based filling paired with the sweet carrots and earthy spinach makes for a comforting and satisfying dish. It’s perfect for a brunch or as part of a light lunch spread. The quiche can be made ahead, allowing for easy serving and plenty of time to enjoy the festivities.

Carrot and Chickpea Stew

This hearty and flavorful carrot and chickpea stew is a perfect vegan-friendly dish for Easter, offering a rich combination of spices, vegetables, and protein-packed chickpeas. It’s warming, satisfying, and can be made in advance, making it a stress-free option for Easter dinner. The stew’s fragrant, slightly spiced broth is both comforting and full of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 medium carrots, peeled and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional)
• Juice of 1 lemon

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5-7 minutes, until softened. Add the garlic and ginger and cook for another minute until fragrant.
2. Stir in the carrots, chickpeas, diced tomatoes, vegetable broth, cumin, coriander, turmeric, salt, and pepper. Bring the stew to a boil.
3. Reduce the heat and let the stew simmer for 25-30 minutes, or until the carrots are tender.
4. Stir in the lemon juice and fresh cilantro (if using) and adjust seasoning as needed.
5. Serve hot with crusty bread or over rice.

This carrot and chickpea stew is a perfect comfort dish for Easter, offering a rich, hearty flavor without being heavy. The combination of spices creates a beautifully fragrant broth, and the chickpeas provide a wonderful protein boost. It’s a filling and nutritious dish that can be enjoyed by everyone, whether vegan or not. It’s easy to prepare, makes for great leftovers, and is an excellent way to celebrate the season’s fresh produce.

Carrot and Orange Salad with Honey Vinaigrette

This light and refreshing carrot and orange salad is a bright addition to any Easter table. The sweetness of the carrots and citrusy tang of the orange slices are complemented by a honey vinaigrette, making this salad a perfect balance of sweet and savory. It’s simple, yet elegant, and works beautifully as a side dish or a palate cleanser.

Ingredients:

• 3 large carrots, peeled and thinly sliced
• 2 large oranges, peeled and segmented
• 1 tablespoon fresh mint, chopped (optional)
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the thinly sliced carrots and orange segments. Gently toss to mix.
2. In a small bowl, whisk together the olive oil, honey, red wine vinegar, salt, and pepper to make the dressing.
3. Drizzle the dressing over the carrot and orange mixture, and toss gently to coat.
4. Garnish with chopped fresh mint, if using, and serve chilled or at room temperature.

This carrot and orange salad with honey vinaigrette is an ideal dish for an Easter celebration, offering a bright burst of flavor that contrasts beautifully with richer main courses. The sweetness of the carrots and oranges, combined with the tangy vinaigrette, creates a wonderfully balanced dish that is both light and refreshing. This salad can be prepared ahead of time and is a great way to add a burst of color and nutrition to your Easter table.

Carrot and Avocado Toast

This carrot and avocado toast is a modern twist on a classic favorite, bringing together creamy avocado and fresh, vibrant carrots for a quick, healthy, and colorful Easter brunch option. Topped with sesame seeds and a drizzle of olive oil, this dish offers a delightful balance of textures and flavors that can be enjoyed any time of the day.

Ingredients:

• 2 slices whole-grain or sourdough bread
• 1 ripe avocado
• 1 medium carrot, peeled and grated
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1 tablespoon sesame seeds or sunflower seeds (optional)
• Red pepper flakes (optional)

Instructions:

1. Toast the slices of bread until golden and crispy.
2. While the bread is toasting, mash the avocado in a bowl, then add lemon juice, salt, and pepper. Mix well.
3. Grate the carrot into thin ribbons or fine shreds.
4. Spread the mashed avocado evenly over the toasted bread.
5. Top with grated carrot, a drizzle of olive oil, and a sprinkle of sesame seeds or sunflower seeds for added crunch.
6. For extra flavor, add a pinch of red pepper flakes for a slight kick.

This carrot and avocado toast is a fresh, healthy, and satisfying choice for Easter brunch. The creamy avocado pairs wonderfully with the crunchy, slightly sweet carrots, while the sesame seeds and olive oil add extra richness and flavor. It’s a simple, nutritious dish that is packed with good fats and fiber, making it a perfect choice for a light meal. This toast is a beautiful addition to your Easter spread, offering a great balance of flavors and textures.

Honey-Glazed Carrots with Thyme

Honey-glazed carrots with thyme are a sweet and savory side dish that brings out the natural sweetness of carrots, enhanced by the floral notes of honey and the earthy flavor of fresh thyme. This dish is easy to prepare, yet feels special enough to serve at your Easter dinner, making it a perfect accompaniment to lamb, ham, or roasted poultry.

Ingredients:

• 1 lb baby carrots, peeled (or regular carrots, cut into sticks)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the carrots with olive oil, honey, fresh thyme leaves, salt, and pepper.
3. Spread the carrots in a single layer on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the carrots are tender and lightly caramelized.
5. Garnish with fresh thyme sprigs and serve immediately.

These honey-glazed carrots with thyme are the perfect balance of sweet and savory, making them a standout side dish for your Easter table. The honey creates a beautiful glaze that enhances the carrots’ natural sweetness, while the thyme adds a fragrant, herbaceous note. This dish is quick to prepare and looks stunning when served, making it an excellent choice for busy holiday meals. The simplicity and elegance of this dish make it a sure hit at your Easter celebration.

Carrot Cake Pancakes

These carrot cake pancakes are a fun, decadent breakfast or brunch dish for Easter. They capture the essence of carrot cake with warm spices, grated carrots, and a rich cream cheese drizzle, all packed into fluffy pancakes. Perfect for Easter morning, these pancakes offer the comforting flavors of carrot cake in a more portable, bite-sized form.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 large egg
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup grated carrots
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1/4 cup chopped walnuts or pecans (optional)

For the Cream Cheese Drizzle:

• 4 oz cream cheese, softened
• 1 tablespoon milk
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, beat the egg and add the milk, vanilla extract, and brown sugar. Stir in the grated carrots.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped nuts, if using.
4. Heat a griddle or skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. For the cream cheese drizzle, beat together the softened cream cheese, milk, powdered sugar, and vanilla extract until smooth.
7. Serve the pancakes with a generous drizzle of cream cheese frosting and extra walnuts, if desired.

These carrot cake pancakes offer a delicious twist on the traditional breakfast, capturing all the flavors of carrot cake in a fluffy, indulgent form. The warm spices and sweetness of the carrots combine beautifully with the creamy frosting, making each bite a treat. This recipe is perfect for a festive Easter brunch, offering a fun and satisfying way to start the day. The addition of nuts adds crunch and depth, completing the perfect breakfast or brunch dish.

Note: More recipes are coming soon!