These carrot cake waffles are so fluffy and gorgeously flavored with a luscious cream cheese topping! They are so perfect for Easter brunch.
- 1 3/4 cups all-purpose flour
- 2 tablespoons super fine sugar
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 stick butter melted and cooled
- 1 cup milk
- 2 whole eggs
- 1/2 teaspoon vanilla extract
- 4 medium carrots peeled and grated
- 1/4 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup shredded coconut
- 8 ounces cream cheese softened to room temperature
- 1 tablespoon milk
- 1 tablespoon powdered sugar
- 1/4 teaspoon cinnamon
-
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 pre-heat 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!!