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Carrot Cake Waffles

From

Yield:

6-8

Directions

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk
2 eggs, separated
4 tablespoons butter
1/3 crushed pineapple
1 teaspoon pure vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots

Maple Nut Cream Cheese Spread
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Bloom the spices.**  Heat 4 tablespoons butter in skillet over medium heat until melted. Continue to cook, swirling pan constantly, until butter is brown and has a faint nutty aroma, 2-4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds; remove from heat and allow to cool about 30 minutes.

Sift together flour, salt, sugar baking soda.

Mix together the buttermilk and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well with non-stick cooking spray and preheat it. Stir the wet ingredients into the dry.

Beat the egg white in a separate clean bowl with a electric mixer until they hold peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.

Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.

To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with schmear of Maple Cream Cheese spread ( which will get lovely and melty) or keep waffles warm for a few minutes in the oven then schmear with cream cheese between the waffles. Pour maple syrup over the top and top with a dollop of whipped cream. Serve.

Recipe adapted from Willow Bird Baking