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 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.
BROWN BUTTER CARROT SHEET CAKE WITH BROWN BUTTER-CREAM CHEESE FROSTING
This carrot cake not only feeds a crowd, but it also gets an extra delicious flavor from the addition of brown butter to both the cake and the frosting. Top cake with candied carrot slices and toasted finely chopped walnuts, if desired.
Provided by Kim
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 24
Number Of Ingredients 19
Steps:
- Place butter in a light-colored saucepan over medium heat. Cook, swirling the pan constantly, until butter is bubbling, smells nutty, and browned bits begin to form on the bottom of the pan, 5 to 10 minutes. Immediately remove from heat and pour butter into a heat-safe bowl. Allow brown butter to cool to room temperature, about 15 minutes.
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 12x16-inch pan and line with parchment paper.
- Whisk together flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt in a bowl.
- Beat cooled brown butter and brown sugar in a large bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, mixing well after each addition, until mixture is light and fluffy. Mix in vanilla. Pour in 1/2 of the flour mixture and mix until just combined. Add in remaining flour mixture and mix until just combined.
- Fold in shredded carrots, walnuts, and raisins. Pour batter into the prepared pan and smooth out the top with a spatula.
- Bake in the preheated oven until cake is golden and a toothpick inserted into the center of it comes out clean, 23 to 27 minutes. Transfer onto a wire rack and cool completely, about 30 minutes.
- While cake is cooling, repeat step 1 to brown butter for the frosting. Let cool to room temperature, about 15 minutes.
- Beat cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth. Add in cooled brown butter and mix until thoroughly combined. Mix in powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Beat frosting at medium-high speed until completely smooth, 1 to 2 minutes.
- Spread frosting over the cooled cake. Chill cake until ready to serve.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 35.7 g, Cholesterol 69.2 mg, Fat 16.4 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 9.2 g, Sodium 224.6 mg, Sugar 26.3 g
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