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
- Preheat waffle iron.
- In a large bowl, stir together flour, baking powder, brown sugar, ginger, nutmeg, cinnamon, and salt until well combined.
- 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.
- 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.
- Whisk together cream cheese and syrup. Serve waffles with cream cheese syrup. Garnish with walnuts and dried apricots, if desired.
