Waffle Wednesday

Carrot Cake Waffles

(adapted from willow bird baking)

Carrot Spice Waffles

2 c. all purpose flour

1/2 tsp salt

2 tbl sugar

1 1/2 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

1 3/4 c buttermilk OR 1 1/2 c sour cream

1.4 cup milk

2 eggs, separated

1/2 stick of butter

1/2 tsp vanilla extract

1 c raisins

1 c walnuts, chopped

1 1/2 c finely grated carrots

Cooking spray

Maple Nut Cream Cheese Spread

8 oz cream cheese, softened

3-4 tbl maple syrup

1/8 c chopped walnuts

For the carrot spice waffles

Bloom the spices in butter: Heat 4 tablespoons of butter in skillet over medium heat until melted. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temp, about 30 mins.

Combine flour, salt, sugar and baking soda. 

Mix together the buttermilk (or sour cream) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.

Beat the egg whites in a separate bowl with a whisk or electric mixer until they soft peaks. Stir them gently into the batter. Add carrots, walnuts and raisins. Stir gently to combine.

Spread a ladleful of batter onto the waffle iron and bake until the waffle is done, 3 to 5 mins.

For the maple cream cheese spread

Combine nuts, syrup and cream cheese and mix well.

Serve waffles immediately with the schmear.