Description
These carrot cake waffles are so fluffy and gorgeously flavored with a luscious cream cheese topping! They are so perfect for Easter brunch.
Ingredients
- FOR THE WAFFLES:
- 1-¾ cup Carrot Cake Waffles
- 2 Tablespoons Super Fine Sugar
- 3 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- ½ teaspoons Nutmeg
- 1 stick Butter, Melted And Cooled
- 1 cup Milk
- 2 whole Eggs
- ½ teaspoons Vanilla Extract
- 4 whole Medium Carrots, Peeled And Grated
- ¼ cups Chopped Walnuts
- ¼ cups Raisins
- ¼ cups Shredded Coconut
- FOR THE CREAM CHEESE TOPPING:
- 8 ounces, weight Cream Cheese, Softened To Room Temperature
- 1 Tablespoon Powdered Sugar
- 1 Tablespoon Milk
- ¼ teaspoons Cinnamon
Preparation
First, whisk the flour, sugar, baking powder, baking soda, cinnamon and nutmeg together in a large mixing bowl. In another bowl, whisk the melted butter, milk, eggs and vanilla together. Pour those wet ingredients into the dry ingredients and whisk them together until it becomes a thick, smooth batter. Switch to a spatula and fold in the carrots, walnuts, raisins and coconut. Get out your waffle maker and preheat it it. Spray it well with cooking spray.
Scoop 1/4 of the batter into the waffle maker and spread it out evenly to thinly cover the whole bottom half. Close it and cook the batter for about 4–5 minutes. While it cooks, make the topping. Combine the cream cheese, milk, sugar and cinnamon together in a bowl and whip them all together with a hand mixer. Plate the finished waffle with a big scoop of the topping and serve! Repeat with the remaining batter to make 4 waffles total, serving them as you make them. Enjoy!
