These Carrot Cake Waffles are so moist and beautifully flavored with a delicious cream cheese filling! They are therefore perfect for Easter brunch.
- FOR THE WAFFLES:
- 1-¾ cup Carrot Cake Waffles
- 2 tablespoons very fine sugar
- 3 teaspoons baking powder
- 2 teaspoons Baking soda
- 2 teaspoons Cinnamon
- ½ teaspoon Nutmeg
- 1 stick Butter, melted and cooled
- 1 cup Milk
- 2 whole Eggs
- ½ teaspoon Vanilla extract
- 4 whole Medium carrots, peeled and grated
- ¼ cups Crushed walnuts
- ¼ cups Raisins
- ¼ cups Grated coconut
- FOR THE CREAM CHEESE TOPPING:
- 8 ounces, weight Cream cheese, softened at room temperature
- 1 tbsp Granulated sugar
- 1 tbsp Milk
- ¼ teaspoons Cinnamon
First, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg in a large mixing bowl. In another bowl, whisk together the melted butter, milk, eggs and vanilla. Pour these wet ingredients into the dry ingredients and mix them together until they become a thick, smooth paste. Pass through with a spatula and stir in the carrots, walnuts, raisins and coconut. Take out your waffle maker and preheat it. Spray it well with cooking spray.
Pour 1/4 of the batter into the waffle maker and spread it evenly to thinly cover the entire bottom half. Close it and cook the dough for about 4 to 5 minutes. While cooking, prepare the filling. Combine cream cheese, milk, sugar and cinnamon in a bowl and whip everything together with a hand mixer. Plate the finished waffle with a big scoop of filling and serve! Repeat with remaining batter to make 4 waffles in total, serving as you prepare. Enjoy!