Carrot Cake Waffles

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As I mentioned in my last post we have lots of carrots.  While searching for recipes to help use some of our carrots I came across this recipe.  I made the waffles this morning for breakfast.  We had hoped to go to the indoor farmers' market for breakfast but with below zero wind chill conditions we decided to take a pass.

These waffles are an interesting mixture of healthy and decadent.  I'm sure you could make changes to make them healthier but I followed the recipe from the blog site Baking A Moment. 

Ingredients
    For the Whole Wheat Carrot Cake Waffles:
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 cup chopped walnuts
  • 1/4 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups milk
  • 1 1/2 cups finely grated carrot
  • 3/4 cups finely chopped fresh pineapple, or canned crushed pineapple, drained
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup Greek yogurt 
  • 2 eggs
  • 1 teaspoon vanilla extract
       For the Cream Cheese Whipped Cream:
  • 4 ounces softened cream cheese
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream
Instructions
    Make the Whole Wheat Carrot Cake Waffles:
  1. Preheat a waffle baker.
  2. In a large bowl, place the flours, nuts, sugar, baking powder, baking soda, spices, and salt, and stir to combine.
  3. In another large bowl, place the milk, carrot, pineapple, melted butter, Greek yogurt, eggs, and vanilla, and stir to combine.
  4. Add the liquid ingredients to the dry, and stir just until barely combined. Do not overmix, or the waffles could come out tough. The batter should be lumpy.
  5. Place about 1/2 cup of batter onto the hot waffle iron, and bake for about 3 minutes, or until golden brown. Keep warm in a low oven.
    6. Make the Cream Cheese Whipped Cream:
  6. Place the cream cheese, sugar, and vanilla extract in a small bowl and whip on medium speed for about 3 minutes with the whip attachment.
  7. Slowly drizzle in the cold heavy cream, while whipping on medium speed.
  8. Scrape the bottom and sides of the mixing bowl with a silicone spatula, increase the speed to medium high, and continue to whip until stiff peaks form.
You could serve the waffles with maple syrup, but the topping is delicious and worth making at least once.
 
Adapted from bakingamoment.com 

Comments

Aodhnait said…
Oh wow these sound delicious!
February 25, 2015 at 4:22 PM
bookworks said…
I hope you try the waffles and enjoy them as much as we did. Hint: If you have any leftover, they reheat nicely in the oven.
February 26, 2015 at 11:38 AM
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