Carrot Cake Belgian Waffles
These carrot cake waffles are light, fluffy and packed with grated carrots, warm spices, raisins and walnuts. An easy carrot cake waffle recipe for a fun weekend brunch!
Equipment
- waffle iron Belgian-style
Ingredients
- 3 large eggs separated
- 2 tablespoons sugar
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 ½ cups grated carrots finely grated, about 3 medium carrots
- 1 cup raisins
- ½ cup walnuts chopped
- 2 cups milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your Belgian waffle iron to medium-high. If it isn't nonstick, brush the plates lightly with oil.
- Separate the eggs. Put the whites in the bowl of a stand mixer (or a large clean bowl if you're using a hand mixer) and the yolks in a second large bowl.
- Beat the egg whites on medium-high speed until foamy. Slowly add the sugar and keep beating until stiff, glossy peaks form, about 3 to 4 minutes. Set aside.
- Add the milk, vegetable oil and vanilla to the egg yolks and whisk until smooth. Add the flour, baking powder, salt, cinnamon, allspice and cloves and stir just until no dry flour remains. A few small lumps are fine - don't overmix, or the waffles will be dense.
- Stir in the grated carrots, raisins and chopped walnuts.
- Gently fold in the whipped egg whites in two additions, just until no big white streaks remain.
- Pour about ¾ to 1 cup of batter into the center of the hot waffle iron (or the amount your iron's instructions call for), close the lid and cook until the waffle is golden brown and the steam slows, about 4 to 5 minutes.
- Move the cooked waffle to a wire rack, or keep it warm in a 200°F oven, while you cook the rest of the batter.
- Serve warm with your favorite toppings, like cream cheese, whipped cream, chopped nuts, raisins, fresh berries or maple syrup.
Notes
How many waffles? This batch makes about 6 large Belgian waffles. A standard (thinner) waffle iron gives you more, smaller waffles, so the calories per waffle will be lower too.
Carrots: Grate them on the small holes of a box grater so they cook through and melt into the waffles.
Cream cheese frosting dip: Beat 4 ounces (half a brick) of softened cream cheese with 2 tablespoons of milk and 2 tablespoons of powdered sugar until smooth. Add a little more powdered sugar for a sweeter dip, or more milk to thin it. Dip waffle pieces, let them set for a couple of minutes, and sprinkle with shredded carrot.
Zucchini carrot cake waffles: Swap ½ cup of the carrots for finely grated zucchini, squeezed dry in a clean towel.
Storage: Refrigerate cooled waffles for up to 3 days or freeze them for up to 3 months. Reheat in the toaster or oven.
Nutrition
Calories: 504kcalCarbohydrates: 69gProtein: 13gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gCholesterol: 92mgSodium: 495mgPotassium: 537mgFiber: 4gSugar: 24gVitamin A: 5601IUVitamin C: 3mgCalcium: 277mgIron: 4mg
Nutrition details are an estimate, per serving.
