I am still in waffle-inventing mode and breakfasts have been fabulously tasty! My newest is carrot cake waffles and served with a cream cheese sauce drizzle over them, it’s breakfast heaven! I used a basic waffle recipe that included a cup of old fashioned oats to give the waffles more texture. It was like eating breakfast cake!
Carrot cake is a heavier cake, but usually has a moist texture with the shredded carrots and crushed pineapple. I adapted a recipe to include the pineapple and carrots so that the waffles would have a crispy exterior and a soft, moist interior.
I stirred together the milk, carrots, eggs, pineapple and vanilla in a large bowl. I slowly stirred in the melted butter, taking care not to scramble the eggs with the warm butter.
The dry ingredients were mixed in a separate bowl, then stirred into the wet ingredients just until mixed. I let the waffle mixture set for 10 minutes to meld the flavors.
In the meantime I heated the waffle iron and sprayed it with cooking spray, I could have sprayed the top a little better, it later wanted the waffle to stick. For future waffles I sprayed both sides very well to avoid sticking. I used about 1/2 cup of batter for each waffle.
While the waffle cooked I stirred up a cream cheese sauce to drizzle over my waffle. I melted 4 ounces of cream cheese in the microwave, then stirred in a 1/2 cup of crushed pineapple and the juices. I added 1/4 cup powdered sugar and stirred well. I microwaved it another 30 seconds to try to get rid of the cream cheese lumps and succeeded somewhat.
The sauce turned out tasty but not perfectly smooth. If you have a better idea, go for it. This worked for now, I’d find a better way to get the cream cheese frosting effect at another time.
The waffle cooked for several minutes, and I peeked once. I let it cook awhile long to become a darker golden brown, then removed the waffle from the griddle and onto a plate. I drizzled my cream cheese sauce and was ready for tasting. The house smelled of carrot cake and cream cheese frosting and I was excited to try it.
Bravo! This was too good to describe adequately. Spicy, carrot cake perfection in a waffle. I finished making the waffles and cooled them on a rack as they were done. I packed them between pieces of waxed paper in a zippered bag and refrigerated them for future breakfasts.
I was pleased with the success of my carrot cake waffles. My P.S. was pleased with then for several mornings. They could have been frozen to last longer, but they disappeared from the fridge fast this first time out. They were that good!
Carrot Cake Waffles
1 ½ cups milk
1 cup finely shredded carrots
1 cup shredded pineapple, drained well
1 teaspoon vanilla
4 tablespoons butter; melted
2 cups flour
1 cup old fashioned oats
1 tablespoon baking powder
¼ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon ginger
1 teaspoon salt
Preheat waffle iron.
In a large bowl stir together milk, carrots, eggs, pineapple and vanilla. Very slowly stir in melted butter, taking care not to scramble the eggs.
In a separate bowl stir together rest of ingredients. Stir into wet ingredients and let sit for 10 minutes.
Using about ½ cup for each waffle, pour onto heated iron and let cook until the rising steam has slowed. Remove from iron and eat immediately or keep warm in preheated oven until all waffles are done.
Serve with syrup of choice.
Waffles can be frozen or refrigerated between pieces of waxed paper in a plastic zippered bag.
Cream Cheese Glaze:
4 ounces cream cheese, melted and still warm
1/2 cup crushed pineapple and juice
1/4 cup powdered sugar
Stir pineapple and powdered sugar into warm cream cheese. Beat with fork until most of the lumps disappear (it will still be lumpy).