Peel and grate one large carrot. You'll need 3/4 cup shredded carrot.
In a large bowl, whisk all of the dry ingredients together.
Whisk the 2 eggs. Then add all of the wet ingredients, including the shredded carrots, to the dry ingredients and mix until fully incorporated.
Heat a non-stick skillet over medium-low heat. Add a bit of butter. Then scoop about 1/3 of the batter and pour it into the skillet. Cook on each side for about 2-3 minutes or until golden brown on each side. (flipping once)
Serve the carrot cake pancakes with your favorite toppings and enjoy!