- Carrot Cake Waffles
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp. salt
- 2 Tb. sugar
- 1 1/2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice
- 1 3/4 cups buttermilk
- 2 eggs, separated
- 4 Tb. butter
- 1 tsp. pure vanilla extract
- 1/3 cup crushed pineapple, drained
- 1 cup raisins
- 1 cup walnuts, chopped
- 1 1/2 cup finely grated carrots
- 8 oz. cream cheese, softened
- 4 Tb. maple syrup
- 1/3 cup chopped walnuts
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- Heat 4 tablespoons butter in a skillet over medium heat until melted.
- Continue to cook, swirling pan constantly, until butter is brown and has a faint nutty aroma, 2-4 minutes.
- Add spices and continue to cook, stirring constantly, 15 seconds; remove from heat and allow to cool about 30 minutes.
- Sift together flour, salt, sugar, and baking soda.
- Mix together the buttermilk and the egg yolks.
- Stir in the spiced butter and vanilla.
- Spray the waffle iron well with non-stick cooking spray and preheat it.
- Stir the wet ingredients into the dry.
- Beat the egg white in a separate clean bowl with an electric mixer until they hold peaks.
- Stir them gently into the batter.
- Add pineapple, raisins, walnuts, and carrots. Stir gently to combine.
- Spread batter onto the waffle iron and bake until the waffle is done, usually 4 to 5 minutes, depending on your iron.
- Spray iron with cooking spray between waffles as needed.
- To make Maple Nut Cream Cheese Spread, simply combine cream cheese, maple syrup, walnuts, cinnamon, and nutmeg and mix well.
- Serve waffles immediately with cream cheese spread or keep waffles warm for a few minutes in the oven then spread with cream cheese between the waffles.
- Pour maple syrup over the top and top with a dollop of whipped cream.
- Serve.
