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Carrot Cake Waffles with Maple Whipped Cream

Waffles

 

2 1/4 cups all-purpose flour

½ cup shredded carrot

2 tbsps brown sugar

1/4 tsp nutmeg

1/2 tsp cinnamon

¼ tsp ground ginger

1 tablespoon baking powder

½ teaspoon kosher salt

2 tsp (20 ml) vanilla

2 large eggs, room temperature

1 cup buttermilk

½ cup chopped pecans or walnuts (optional)

 

Maple Whipped Cream

 

1 cup cold heavy whipping cream

¼ cup maple syrup

 

The Whipped Cream

 

Place your mixing bowl in the freezer for 30 minutes to chill. Once chilled, add the cream and turn on medium speed then add the maple syrup. Beat for about 2 minutes or until it starts to thicken. Increase the speed to medium-high and beat until soft peaks form. Transfer to a bowl or a piping bag and place in the fridge until ready to serve.

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Whisk flour, brown sugar, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl to combine. Whisk the eggs vanilla and butter in a large bowl just to incorporate. Add the carrot, and buttermilk to the egg mixture and whisk until smooth. Lightly fold the dry ingredients in to the wet adding the nuts as well if using. Let the batter sit uncovered at room temperature for at least 20 minutes.

Preheat your oven to its lowest temperature setting and place a wire rack inside. Set a wire rack inside a rimmed baking sheet and place in oven. Heat waffle iron and spray with non-stick spray. Pour about 1 cup of batter onto the waffle iron and cook about 5–7 minutes. Once done, lift iron top and brush with a stick of butter. Transfer to the wire rack in the oven to keep warm. Repeat with remaining batter.

Serve with maple whipped cream and grated nutmeg and carrot.

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