Carrot Cake Waffles

Carrot Cake Waffles

Your Saturday morning brunch has never been so delicious.

Carrot Cake Waffles
 
Makes About 6 (6-inch) Waffles
Ingredients
  • 1¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons light brown sugar
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ½ to ⅔ cup finely grated carrot
  • ⅓ cup chopped dried apricots
  • ¼ cup walnuts, roughly chopped
  • 4 ounces cream cheese, room temperature
  • ¼ cup maple syrup
  • Garnish: chopped walnuts, chopped dried apricots
Instructions
  1. Preheat waffle iron.
  2. In a large bowl, stir together flour, baking powder, brown sugar, ginger, nutmeg, cinnamon, and salt until well combined.
  3. In a medium bowl, whisk together eggs, milk, melted butter, and vanilla. Add milk mixture to flour mixture, stirring gently until just combined. Fold in carrot, apricots, and walnuts.
  4. For each waffle, spoon ½ cup batter onto waffle iron; cook according to manufacturer’s instructions. Transfer waffles to a pan and keep warm in oven until ready to serve.
  5. Whisk together cream cheese and syrup. Serve waffles with cream cheese syrup. Garnish with walnuts and dried apricots, if desired.

 

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