Did you know that if you dug a hole to the middle of the earth and dropped a carrot in it, it would take 40 minutes for that carrot to reach the Earth's core? That's about the same amount of time it will take to get this amazing breakfast on your table! Treat yourself to carrot cake pancakes with cream cheese frosting and smoky bacon this weekend- it's way better than digging a hole to the earth's center just so you can drop a carrot into it.
Preheat the oven to 375 degrees. Prepare a baking sheet with foil. Rinse and roughly chop the carrot shreds. Remove the cream cheese from the refrigerator and allow to come to room temperature for the frosting step.
Make the Pancake Batter
In a mixing bowl, combine the pancake mix, 1 cup water, cinnamon, chopped carrots, and nutmeg. Mix well.
Cook the Pancakes
Heat a medium pan over low to medium heat. Place ½ tsp. olive oil in the pan. Pour ¼ cup of pancake batter in the center of the pan, turning pan to let it spread out a bit. Cook on each side for about 3 minutes or until browned and the pancakes are firm in the middle. Set aside on a plate, adding another ½ tsp. oil after each pancake. Repeat until you have used all the batter.
Cook the Bacon
Place the bacon on baking sheet prepared with foil. Bake for 12-16 minutes or until bacon is golden brown and crispy. Remove from pan and place on a paper towel-lined plate to soak up excess drippings.
Make the Cream Cheese Frosting
In a mixing bowl vigorously whisk the softened cream cheese and powdered sugar. Once combined, use about 2 Tbsp. water to thin (if needed), adding slowly so it doesn't separate.
Plate the Dish
Place a stack of pancakes in the middle of the plate. Lay bacon next to the pancakes. Top with cream cheese frosting, chopped walnuts, and syrup.