Carrot Cake Waffles
September 1, 2022
“One of the best things about waffles and pancakes is that you can flavor them to taste like all your favorite cakes. I actually think these waffles are better than carrot cake, and the icing gives them that classic cream-cheese-frosting feeling.”
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 pancakes 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, https://dougheyed.com/.
For more great cooking ideas, visit our Recipes page at https://coloradocountrylife.coop/recipes/.