Carrot Cake Waffles With Cream Cheese Butter Recipes

CARROT CAKE WAFFLES WITH MAPLE CREAM CHEESE DRIZZLE

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.

WAFFLED CARROT CAKE

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.

CARROT CAKE WAFFLES WITH CREAM CHEESE BUTTER

Steps:

• 1. Directions for cream cheese butter: Beat the softened butter and cream cheese until fluffy.
• 2. Then beat in the sugar, milk, vanilla, and salt.
• 3. Beat until smooth. Set aside.
• 4. Directions for waffles: In a large bowl mix together the flour, sugar, baking powder, cinnamon, and salt.
• 5. Add the carrots, coconut, walnuts, and pineapple.
• 6. Stir until everything is mixed well.
• 7. In small bowl, beat egg whites until stiff.
• 8. In a separate bowl, mix the egg yolks, melted butter, milk, buttermilk, and vanilla.
• 9. Add to this to the dry ingredients.
• 10. Stir well.
• 11. Fold in beaten egg whites, stopping short of mixing them all the way through.
• 12. Ladle mixture into hot waffle iron.
• 13. Cook approximately 4-6 minutes on medium-high or until the waffle maker stops steaming.
• 14. Place the waffles on a baking sheet in a 200° oven to keep them warm and crisp until ready to serve.

CARROT CAKE WAFFLES

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.

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.