Aug 24 2026
Restaurants›Linger›Carrot Cake French Toast Recipe

Carrot Cake French Toast Recipe

Inspired by Linger
Time45m
Serves4

Make Carrot Cake French Toast Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Carrot Cake Batter (for soaking)

Bread and Carrots

Cooking & Serving

Cream Cheese Glaze

Method

Carrot Cake Batter (for soaking)

  1. 1

    Whisk wet ingredients

    In a shallow wide bowl or baking dish large enough to hold a slice of bread, whisk together the eggs until slightly frothy. Add the whole milk, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, brown sugar, and maple syrup (if using). Whisk until sugar is mostly dissolved and the spices are evenly distributed.

  2. 2

    Add carrots and mix

    Fold the grated carrots into the batter so they distribute evenly. If using raisins, fold them in now. Let the mixture rest 5 minutes so the flavors meld and the carrots soften slightly.

Bread and Assembly

  1. 3

    Prepare bread

    Arrange the brioche or challah slices on a tray. If slices are very fresh and soft, lightly dry them in a single layer in a 300°F (150°C) oven for 6–8 minutes to help them hold up to soaking. Allow to cool slightly before soaking.

  2. 4

    Soak the bread

    Working with 2 slices at a time, submerge one side of a slice in the carrot cake batter for 10–15 seconds, flip and submerge the other side for another 10–15 seconds. Hold the bread so it absorbs but doesn’t fall apart — you want it saturated but still, able to handle. If you prefer more carrot/raisin/pecan bits inside, press a small handful of chopped toasted pecans or walnuts onto one side of the soaked slice before pairing with the second slice.

  3. 5

    Assemble sandwich

    Pair soaked slices together to make a sandwich. Repeat until all slices are soaked and assembled. Let assembled sandwiches rest 2–3 minutes so the custard redistributes.

Cooking & Serving

  1. 6

    Heat pan

    Place a large skillet or griddle over medium heat. Add 1 tablespoon unsalted butter and 1/2 tablespoon neutral oil (or 1 tbsp butter + 1 tbsp oil if preferred) and allow butter to foam but not brown. The oil helps prevent scorching.

  2. 7

    Cook French toast

    Gently transfer one sandwich at a time to the hot pan. Cook 3–4 minutes per side, pressing lightly with a spatula, until deep golden brown and cooked through. Adjust heat as needed to avoid burning. Add more butter between batches.

  3. 8

    Finish and plate

    Transfer cooked French toast to a warm platter in a single layer. Dust lightly with powdered sugar. If using additional chopped toasted pecans or a few extra raisins, sprinkle them on top now.

Cream Cheese Glaze

  1. 9

    Make glaze

    While the toast cooks, combine softened cream cheese, powdered sugar, milk, lemon juice, and vanilla in a small bowl. Use a whisk or small electric mixer to beat until smooth and drizzleable. If too thick, add milk 1/2 teaspoon at a time until it reaches a pourable consistency.

  2. 10

    Serve

    Drizzle the cream cheese glaze over warm carrot cake French toast or serve on the side. Divide the prepared French toast among 4 plates (2 slices per person). Garnish with extra toasted nuts, a sprinkle of cinnamon if desired, and a final dusting of powdered sugar. Serve immediately.

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