Carrot Cake Waffles

As I mentioned in a previous post, I am just gaga for waffles! I jazzed the clasic recipe up a bit with a carrot cake twist.. YUM

You need

  • 2 cups gluten free flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking soda – make sure it is the gluten-free alternative
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 3/4 cups dairy-free buttermilk
  • 2 eggs, separated
  • 4 tablespoons (1/2 stick) butter
  • 1/2 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup walnuts, chopped
  • 1 1/2 cup finely grated carrots
  • Cooking spray for waffle iron

Maple Nut Cream Cheese Spread Ingredients

  • 8 ounces cream cheese, softened
  • 3-4 tablespoons maple syrup
  • 1/8 cup chopped walnuts

How to

Bloom the spices in butter – Heat 4 tablespoons butter in skillet over medium heat until
melted, 1 to 2 minutes. 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 temperature, about 30 minutes.
Combine the flour, salt, sugar, baking soda.
Mix together the buttermilk (or buttermilk substitute) 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
Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and
mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add
carrots, walnuts, and raisins. Stir gently to combine.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done,
usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between
waffles as needed.
To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and
mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which
will get lovely and melty), or keep them warm for a few minutes in a low oven.


  • The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
  • If you prefer a quicker breakfast, you can melt and cool the butter plain instead of browning it and blooming the spices in it — but doing so does add flavor. If you do skip the spice blooming, simply add the spices to the dry ingredients in step 2. Add your plain melted, cooled butter instead of the spiced butter in step 3.
  • Waffles also freeze well. You can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.


Related articles

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s