Carrot Cake Waffles with Cream Cheese Drizzle


Carrot Cake Waffles with Cream Cheese Drizzle

I have been making vegetarian dishes that speak to me. Meaning, they have no mushrooms or what I consider “weird” things that I don’t really want to eat. I am going to slowly start branching out next week. I don’t know if I will ever overcome my disdain of olives (green, black and Kalamata) and limes but I am going to start trying to change my tastes. I have come a long way from eating only Iceberg lettuce and corn as my vegetable choices but, I still have far to go.

I am not saying all our meals are going to be vegetarian or that I won’t be cooking meat again but this is good for us right now. It gives me a focus and a bit of a challenge.

I actually made these waffles and served them as dinner. I debated for a while whether or not I should but then I went with the usual – they have dairy, eggs, …. No worse than pancakes or regular waffles and BONUS they have carrots in them! Yes, I am a 12 year-old at heart.

Verdict:

These are HEARTY waffles. They are thick, dense and heavy. My daughter and I ate about 3/4 of a waffle each and were stuffed. My son ate one and a half. He is a 12 year-old boy. We had enough leftover for 3-4 waffles that we froze for breakfasts later in the week.

My son preferred his with the Cream Cheese icing, my daughter and I preferred them with melted butter and warmed maple syrup. So, try it both ways and see what you prefer.

I did not make these gluten-free for my mostly gluten-free son. I think I can easily change out the flour but I was out and am trying to cut down on expenses this month for back to school time. So, we made sure the rest of the day was completely clean.

Ingredients: (This recipe made 8 Belgian Waffles)

  • 1 2/3 cup canola oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 6 eggs
  • 3 1/4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 1/2 to 2 cups carrots, finely shredded (about 1 pound of carrots)

Icing:

  • 4 oz. cream cheese
  • 2 Tablespoons butter
  • 1 1/2 cups powdered sugar
  • milk
  • splash of vanilla
  • salt, to taste

Directions:

  1.  In a large bowl mix together oil, sugar and brown sugar until well mixed.
  2. Add eggs one at a time and beat well in between adding each egg.
  3.  Add flour and spices to bowl and beat to just mixed.
  4. Fold in carrots until just mixed.
  5. Follow your waffle maker guidelines for cooking. Use LOTS of non-stick spray to keep waffles from sticking to pan.
  6. Keep warm in oven until ready to serve.

Drizzle:

Beat all ingredients in a bowl. Add milk, in small amounts, to desired consistency. Drizzle icing over warm waffles and serve.

 

 

 

 

11 Comments Add yours

  1. Wow! Another yummy recipe! I’ve got to try this.

    Like

    1. koolaidmoms says:

      Thank you! Far from healthy but so delicious!

      Like

  2. These look so good!!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  3. phdinmeblog says:

    Oh My! Yum! Light and Love, Shona

    Like

  4. Carrot waffles! Goodness me! Looks yum 🙂

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Like

  5. mmsalandy says:

    Oh my that looks soooo …( I am hungry now finish my comment later)…

    Liked by 1 person

    1. koolaidmoms says:

      😉

      Liked by 1 person

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