Carrot Cake Waffles!
Everything you love about carrot cake made into a breakfast waffle! Topped with cream cheese frosting, pecans and of course maple syrup.
Servings: 6 servings
Equipment
- Waffle maker
Ingredients
- 2 cups flour
- 2 carrots, peeled and grated
- 1 tbsp. sugar
- 1 tbsp. brown sugar
- 1 tbsp. baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cup milk
- 5 tbsp. heavy cream
- 1/2 cup butter, melted
- 4 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 tsp orange zest
- chopped pecans
- maple syrup
Instructions
Frosting
- In a mixing bowl combine the cream cheese, powdered sugar, and 1/2 tsp of vanilla extract.
- Whip together with a hand mixer until smooth and creamy. Put into a piping bag or into a Tupperware and refrigerate until ready to use.
Carrot cake waffles
- In a large mixing bowl add the flour, baking powder, both sugars, grated carrot, salt, cinnamon, orange zest, and nutmeg. Mix well.
- Now add the eggs, milk, heavy cream, butter, and 1 1/2 tsp. vanilla extract.
- Mix until well combined
- When the waffle maker is heated and ready, spray with non stick spray. Once hot pour a 1/3 cup of batter on, (or half of the batter for large 4 piece waffle makers) close and cook for 4-5 minutes, repeat until the batter is gone.
- Top with chopped pecans. A dollop of frosting, and finish with maple syrup. I like to spread the frosting all over the waffle so every bite has a taste.
- ENJOY!
