I love carrot cake with cream cheese frosting, I also love breakfast so how could I resist putting the two of them together.
These waffles are satisfying and delicious. I actually made them three weekends in a row! We have decided that these waffles are good for any meal of the day! The first time we had them for breakfast, the next weekend I made them for brunch with the kids and the third time, well we had them for dessert. The cream cheese frosting is the perfect accompaniment for these waffles, but if that isn't enough, feel free to top it with syrup also. (I did!) Leave a message and let me know what you think of them :)
Makes 5 Belgian Waffles
Ingredients
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.
Ingredients
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.
These freeze real well. I wrap them individually in plastic wrap and put them in the freezer. To warm them you can put them directly into the toaster for a crispier waffle or put them in the oven on a baking sheet for a softer waffle. There is always the microwave if you cant wait. Either way, fresh from the waffle maker or out of the freezer, they are Mangialicious.
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