Waffled Carrot Cake Recipes

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.

CAKE MIX WAFFLES

Steps:

• Heat waffle maker. (Waffle makers without nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray.)
• Make cake batter as directed on box, using water, oil and eggs.
• For each waffle, pour batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
• Serve waffles warm or cold with toppings of your choice.

VEGAN CARROT WAFFLES

Steps:

• Preheat a waffle iron.
• In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt.
• In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined.
• Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using.

HEALTHY CARROT CAKE WAFFLES

Steps:

• Whisk the eggs, yogurt, milk and vanilla together.
• Add in the dry ingredients and whisk until smooth.
• Fold in the carrots, walnuts, dates and coconut.
• If batter is still very thick add a few splashes of milk
• Place 1/4-1/2 cup of the batter (depends on size of waffle iron) into hot waffles iron and cook according to waffle iron instructions.
• Top with toppings of choice and serve warm.

WAFFLED CARROT CAKE

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.