Carrot Cake Waffles
Makes 8 to 10 waffles
FOR THE CARROT CAKE WAFFLES:
2 cups all-purpose flour
3 tablespoons firmly packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup canola oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1 1/2 cups freshly shredded carrots
1/4 cup chopped pecans, plus more for serving, if desired
Cooking spray
FOR THE ICING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
In a large bowl, stir together the flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. In a small bowl, stir together the oil, buttermilk, eggs and vanilla extract. Pour the egg mixture into the flour mixture and stir until just incorporated. Fold in the carrots and pecans. Cover the batter with plastic wrap and let it rest for 20 minutes. Meanwhile, preheat your waffle iron according to the manufacturer’s instructions.
Spray the grates of the waffle iron with cooking spray and cook the waffles according to the manufacturer’s instructions. I use a high heat setting and cook the waffles until deep golden brown, 5 to 6 minutes.
To make the icing, in a bowl, whisk together the cream cheese, butter, powdered sugar, 2 tablespoons milk, and vanilla extract. The icing should be thick, but you should be able to drizzle it, so add more milk if needed. Generously drizzle your carrot cake waffles with the icing and serve with more pecans, if you’d like.
Recipes and photos provided by West Margin Press, excerpted from High-Altitude Breakfast by Nicole Hampton, dougheyed.com.
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