Alan and I had “carrot cake waffles” at one of our favorite restaurants in Lower Michigan not long ago. Since we both love carrot cake, we thought the waffles would be amazing, but we were both totally disappointed. I think they were probably made from a carrot cake mix, but they were definitely too bland and lacked character…like a beautiful person with a limp handshake. So—of course—I embarked on a journey to come up with a recipe that would please the palate even more than the eye, and then I tested it last weekend on my family, including two sons, a daughter-in-law, and their three little girls. The little girls preferred plain waffles, but the carrot cake waffles were a hit with the adults, so if you like carrot cake and entertaining adults, try this recipe for a new twist on breakfast sometime!
Carrot Cake Waffles
(makes 8 4″square waffles)
Add together in a mixing bowl:
2 cups pancake mix (I use Aunt Jemima Buttermilk, but suit yourself!)
1.5 cups chopped carrots, finely grated (which might become less than 1.5 cups after grating)
1/2 cup finely chopped walnuts
2 tablespoons oil or melted butter (or bacon fat)
1 cup milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
Beat with mixer until well blended. Pour into a hot, buttered waffle iron and bake until golden brown.
Serve with:Creamed Cheese Syrup
Add together in a small pan:
1 cup granulated sugar
2/3 cup water
Boil until it starts to thicken slightly (about 3 minutes after all the sugar has dissolved)
Add 8 oz. creamed cheese and stir until it’s completely mixed. Turn the heat off and add:
1/4 teaspoon vanilla, then whisk for a minute or two to make sure there are no lumps left and it’s completely creamy. Pour out and serve warm!This may not look at lovely as what we ate at the restaurant that day, but they were bursting with flavor and had real (tiny) chunks of carrots and walnuts, so every bite was warm and memorable!
“I will bless the Lord at all times: his praise shall continually be in my mouth.” (Psalm 34:1)