Carrot Cake Waffles
Servings
Prep Time
Cook Time
Ready In
Recipe: #14418
September 28, 2014
Categories: Breakfast, Lunch, Fruit, Coconut, Vegetables, Carrot, Budget-Friendly, Easy/Beginner Cooking, Brunch, Fall/Autumn, Winter, Weeknight Meals, Waffle Iron, Vegetarian, Flour more
"This recipe was in my local food co-op newsletter. Putting it here for safe keeping. "These fragrant waffles are delicious plain, but for something really special, top with whipped mascarpone and a drizzle of maple syrup." Makes six (10-inch) waffles"
Ingredients
Nutritional
- Serving Size: 1 (213.9 g)
- Calories 413.1
- Total Fat - 22.8 g
- Saturated Fat - 13.5 g
- Cholesterol - 153.6 mg
- Sodium - 587.9 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 4.1 g
- Sugars - 12.2 g
- Protein - 11.1 g
- Calcium - 369.4 mg
- Iron - 2 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.2 mg
Step 1
Preheat waffle iron.
Step 2
In a large bowl, mix dry ingredients.
Step 3
In a separate small bowl, whisk together eggs and buttermilk.
Step 4
Blend the mixture into dry ingredients with a broad spatula or wooden spoon, stirring just until no streaks of flour remain.
Step 5
Stir in melted butter, being careful not to over mix. Gently fold in carrots, raisins and coconut.
Step 6
Cook waffles according to the iron manufacturer’s instructions (usually about ½ cup batter and a 5 minute cooking time). Keep the waffles warm by placing them on a warm baking sheet in a 200° F oven while cooking remaining batter; to keep them crisp, don’t cover them. Serve with mascarpone, syrup and pecans.
Tips & Variations
No special items needed.
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