Remember all those carrots we froze. Well I decide it would be a good idea to make some carrot cake waffles to use a few of them up. I have been making waffles and freezing them for my breakfast food for a while but this is the first time I have invented a waffle recipe of my own.
Carrot Cake Waffles
Recipe adapted from Alton Brown’s plain waffles (which are also good for freezing)
1c whole wheat flour
1c white flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
3 Tbps brown sugar
1tsp pumpkin pie spice (can substitute 1/2tsp each of cinnamon and nutmeg)
1 large carrot shredded (1-1.5c)
4 Tbsp butter melted (or half butter, half EVOO)
16 oz “buttermilk” (I never buy this stuff, just combine a little lemon or lime and some milk- cows or alternate will do fine)
1 tsp vanilla
Step 1: Combine flours, baking soda, baking powder, salt, brown sugar, and spices in a medium bowl.
Step 2: Add the carrots to the dry mixture and coat.
Step 3: Combine the wet ingredients, then add them to the dry ingredients. Stir until just combined.
Step 4: Preheat your waffle iron. Let the mixture sit while it heats. Once iron is hot, scoop the mixture onto the waffle iron and cool per your irons instructions.
This recipe usually makes about 8-12 waffles for me. I typically use a half cup size to scoop each batch of batter onto my waffle iron.
To freeze the waffles, let them come to room temperature and then lay them in a single layer on a cookie sheet. Place in your freezer for 3 hours (or overnight). Once they are frozen you can store them in a zip top bag. To reheat just stick them in the toaster.
These carrot cake waffles are good with either powered sugar or peanut butter on them 🙂 Enjoy!
This post is linked up on frugally sustainable’s blog hop.