These carrot cake waffles have a few more steps than most, but they are fabulous and well worth the effort. This waffle's fluffy and tender on the inside but crisp on the outside. The flavor mimics a carrot cake with little bits of fruit that not only add flavor but texture. As if the waffle itself isn't good enough, the cream cheese butter makes these super special. When it melts on the warm waffle, pure heaven! Great for a special breakfast or brunch.
Note: These waffles fluff up and spread a bit, so do not overfill the waffle iron. The Test Kitchen
For the waffle:
1¾ cups flour
4 tsp. baking powder
1 tbsp. sugar
½ tsp. cinnamon
½ tsp. salt
¾ cup carrots shredded
2 tbsp. shredded coconut
¼ cup walnuts chopped
2 tbsp. crushed pineapple drained
2 eggs separated (whites in one bowl, yolks in another)
½ cup butter melted
1 cup milk
¼ cup buttermilk
½ tsp. vanilla
For the butter:
½ cup butter (1 stick) softened
¼ cup cream cheese softened
1 cup powder sugar
¼ cup cream or milk
¼ tsp. salt
½ tsp. vanilla
Directions for cream cheese butter:
Beat the softened butter and cream cheese until fluffy. Then beat in the sugar, milk, vanilla and salt. Beat until smooth. Set aside.
Directions for waffles:
In a large bowl mix together the flour, sugar, baking powder, cinnamon and salt. Add the carrots, coconut, walnuts and pineapple. Stir until everything is mixed well.
In small bowl, beat egg whites until stiff.
In a separate bowl, mix the egg yolks, melted butter, milk, buttermilk and vanilla. Add to this to the dry ingredients stir well. Fold in beaten egg whites, stopping short of mixing them all the way through
Ladle mixture into hot waffle iron and cook approximately 4-6 minutes on medium high or until the waffle maker stops steaming.
Place the waffles on a baking sheet in a 200° oven to keep them warm and crisp until ready to serve.