Carrot cake pancakes with cream cheese frosting

1.

Clean, peel and grate the carrots. Finely chop the nuts. Put the flour, nuts, baking powder, cinnamon, 1/4 teaspoon salt and ginger in a bowl and mix with a wooden spoon. Whisk egg, sugar and milk in a bowl.

2.

Stir in the carrots.Add to the dry flour mixture and mix everything with the whisk of the mixer until smooth. Approx. Let it soak for 30 minutes.

3.

In the meantime, sift powdered sugar into a bowl for the topping. Add the cream cheese and whisk briefly with the whisk of the mixer.

4.

Heat the lard in portions in a large pan. Bake 2–3 pancakes at a time, adding 2–3 tablespoons of batter to the pan for each pancake. Fry on one side for 2-3 minutes over a medium heat.

5.

As soon as you can see bubbles on the top and the bottom is dry, turn the pancake and bake for another 3–4 minutes. Put the finished pancakes in the oven at (50 ° C) warm. Bake 8–10 more pancakes from the rest of the batter.

6.

Layer the pancakes with the cream cheese topping into turrets.