CARROT CAKE WAFFLES WITH MAPLE CREAM CHEESE DRIZZLE
Steps:
- Preheat a waffle iron according to the manufacturer's instructions.
- Whisk together the flour, brown sugar, baking powder cinnamon, salt and nutmeg in a medium bowl until combined. Add the carrots and stir until coated. Set aside.
- Whisk together the egg, milk and the 1 tablespoon oil in a large bowl. Gradually add the dry ingredients and stir until just combined.
- Lightly grease the waffle iron with butter or oil. Add 1/3 cup of the batter and cook according to the waffle iron instructions until golden, about 4 minutes.
- Meanwhile, whisk together the cream cheese and maple syrup in a small bowl until thoroughly combined.
- Drizzle the waffles with the maple cream cheese and serve immediately.
WAFFLED CARROT CAKE
With no oven, baking pans or cooling required, these tender cakes have the added bonus of extra surface area for cream cheese frosting. They are great for breakfast, brunch, or topped with a scoop of ice cream, for dessert.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 cup in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish.
- For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside.
- For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it's ok if there are lumps).
- Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.
CARROT CAKE WAFFLES II
Another family favorite found on Mr.Breakfast.com I'm on a hunt for waffle recipes since receiving a new waffle maker and my grandkids are clammoring for me to use it -- and I am. Hope you enjoy.
Provided by Happy Hippie
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix together the flour, sugar, oats, cinnamon and baking soda.
- In separate bowl, combine the carrot, oil and egg. Mix well.
- Add the carrot mixture to the dry ingredients and stir until just combined and moistened.
- Fold in the walnut pieces.
- Pour approximately 1/2 cup mixture onto preheated waffle iron.
- Waffles will be done when steam stops -- 4 or 5 minutes.
- NOTE: If batter seems too thick, thin with a little milk.
- A nice addition to this recipe would be tablespoon of grated apple or a tiny handful raisins.
Nutrition Facts : Calories 680.5, Fat 35.5, SaturatedFat 4.9, Cholesterol 105.8, Sodium 766.2, Carbohydrate 84.2, Fiber 3.4, Sugar 51.8, Protein 9.2
CARROT CAKE WAFFLES
Make and share this Carrot Cake Waffles recipe from Food.com.
Provided by Aerica
Categories Breakfast
Time 9m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For frosting:.
- In a medium bowl, cream together the cream cheese and butter until creamy.
- Mix in the vanilla, then gradually stir in the confectioners' sugar.
- Store in the refrigerator after use.
- For Waffles:.
- Prepare cake mix according to directions.
- Add milk, butter,nuts,carrots and vanilla.
- Pour into well oiled and hot waffle iron.
- Cook until crisp 3-4 minute.
- Spread with frosting while hot to melt.
Nutrition Facts : Calories 1512.2, Fat 88.8, SaturatedFat 44.5, Cholesterol 196.2, Sodium 1273.1, Carbohydrate 169.6, Fiber 1.7, Sugar 60.4, Protein 17.5
CARROT CAKE WAFFLES WITH CREAM CHEESE BUTTER
These carrot cake waffles have a few more steps than most, but they are fabulous and well worth the effort. This waffle's fluffy and tender on the inside but crisp on the outside. The flavor mimics a carrot cake with little bits of fruit that not only add flavor but texture. As if the waffle itself isn't good enough, the cream...
Provided by Mangialicious Food
Categories Waffles
Number Of Ingredients 22
Steps:
- 1. Directions for cream cheese butter: Beat the softened butter and cream cheese until fluffy.
- 2. Then beat in the sugar, milk, vanilla, and salt.
- 3. Beat until smooth. Set aside.
- 4. Directions for waffles: In a large bowl mix together the flour, sugar, baking powder, cinnamon, and salt.
- 5. Add the carrots, coconut, walnuts, and pineapple.
- 6. Stir until everything is mixed well.
- 7. In small bowl, beat egg whites until stiff.
- 8. In a separate bowl, mix the egg yolks, melted butter, milk, buttermilk, and vanilla.
- 9. Add to this to the dry ingredients.
- 10. Stir well.
- 11. Fold in beaten egg whites, stopping short of mixing them all the way through.
- 12. Ladle mixture into hot waffle iron.
- 13. Cook approximately 4-6 minutes on medium-high or until the waffle maker stops steaming.
- 14. Place the waffles on a baking sheet in a 200° oven to keep them warm and crisp until ready to serve.
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