Carrot Cake Waffles With Cream Cheese Butter Recipes

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CARROT CAKE WAFFLES WITH MAPLE CREAM CHEESE DRIZZLE



Carrot Cake Waffles with Maple Cream Cheese Drizzle image

Provided by Catherine McCord

Categories     main-dish

Time 25m

Yield 4 waffles

Number Of Ingredients 13

2 cups all-purpose flour
1 tablespoon light or dark brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 large carrots, grated (about 1 cup)
1 large egg, beaten
1 cup lowfat or whole milk
1 tablespoon grapeseed, vegetable or canola oil, plus more for greasing
Butter, for greasing (optional)
1/4 cup whipped cream cheese, at room temperature
1/4 cup pure maple syrup

Steps:

  • Preheat a waffle iron according to the manufacturer's instructions.
  • Whisk together the flour, brown sugar, baking powder cinnamon, salt and nutmeg in a medium bowl until combined. Add the carrots and stir until coated. Set aside.
  • Whisk together the egg, milk and the 1 tablespoon oil in a large bowl. Gradually add the dry ingredients and stir until just combined.
  • Lightly grease the waffle iron with butter or oil. Add 1/3 cup of the batter and cook according to the waffle iron instructions until golden, about 4 minutes.
  • Meanwhile, whisk together the cream cheese and maple syrup in a small bowl until thoroughly combined.
  • Drizzle the waffles with the maple cream cheese and serve immediately.

CARROT CAKE WAFFLES



Carrot Cake Waffles image

Make and share this Carrot Cake Waffles recipe from Food.com.

Provided by Aerica

Categories     Breakfast

Time 9m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) box carrot cake mix
1/2 cup chopped pecans or 1/2 cup walnuts
1/2 cup shredded carrot
1/3 cup milk
1 tablespoon butter, melted
1/2 teaspoon vanilla
1/2 cup shredded coconut (optional)
1/2 cup raisins (optional)
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • For frosting:.
  • In a medium bowl, cream together the cream cheese and butter until creamy.
  • Mix in the vanilla, then gradually stir in the confectioners' sugar.
  • Store in the refrigerator after use.
  • For Waffles:.
  • Prepare cake mix according to directions.
  • Add milk, butter,nuts,carrots and vanilla.
  • Pour into well oiled and hot waffle iron.
  • Cook until crisp 3-4 minute.
  • Spread with frosting while hot to melt.

Nutrition Facts : Calories 1512.2, Fat 88.8, SaturatedFat 44.5, Cholesterol 196.2, Sodium 1273.1, Carbohydrate 169.6, Fiber 1.7, Sugar 60.4, Protein 17.5

WAFFLED CARROT CAKE



Waffled Carrot Cake image

With no oven, baking pans or cooling required, these tender cakes have the added bonus of extra surface area for cream cheese frosting. They are great for breakfast, brunch, or topped with a scoop of ice cream, for dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield 4 servings

Number Of Ingredients 21

1/2 cup pecan halves, plus extra for garnish
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Pinch fine salt
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon, plus more for dusting
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon fine salt
1/3 cup vegetable oil, plus more for brushing waffle iron
1/4 cup milk
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
2 large eggs
1/4 cup sweetened shredded coconut
2 medium carrots, shredded (1 cup)

Steps:

  • Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 cup in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish.
  • For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside.
  • For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it's ok if there are lumps).
  • Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
  • Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.

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