Carrot waffles with curd cream

Votes: 1

How to Make Carrot Waffles with Cream Cheese Frosting

Time: 50 min.
Complexity: easily
Servings: 4

The most delicious carrot cake can now be made in the form of Belgian waffles, and it's a snap. You also no longer have to wait for a holiday or special occasion to bake your favorite cake. The entire process takes no more than an hour, and the result is the same divine flavor combination of spiced carrot cake, delicate cream cheese frosting, and pecans. Plus, the honeycomb structure of Belgian waffles allows you to enjoy even more of the amazing cream cheese frosting. Serve them warm with a cup of coffee or tea. A great idea for an uplifting breakfast!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Carrot waffles

1 cup premium flour
0.5 cups of sugar
1 teaspoon baking powder
1 tsp ground cinnamon, plus extra for sprinkling
3/4 tsp baking soda
0.5 tsp ground ginger
0.5 tsp fine salt
1/3 cup vegetable oil, plus a little extra for greasing the waffle iron
1/4 cup milk
0.5 tsp finely grated lemon zest
0.5 tsp vanilla extract
2 large eggs
1/4 cup sweet coconut flakes
2 medium carrots, grated (1 cup)
0.5 cup pecans, plus extra for garnish
Special equipment: Waffle iron (preferably for Belgian waffles)

Curd cream

150 g cream cheese at room temperature
2 tbsp (30 g) butter at room temperature
0.5 cup powdered sugar
1 teaspoon freshly squeezed lemon juice
0.5 tsp vanilla extract
A pinch of fine salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, premium flour, pecans, curd cheese, powdered sugar, coconut flakes, lemon juice, ground ginger, cinnamon, lemon zest, vanilla extract, eggs, milk

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Place all the nuts on a baking sheet and toast them for 8-10 minutes. Cool slightly and pulse 0.5 cups of pecans in a food processor until finely chopped, but do not overcook. Coarsely chop the remaining nuts for garnish.
Butter creamMeanwhile, in a small bowl, beat the cream cheese and butter with a hand mixer for 1 minute until smooth. Add the sugar, lemon juice, vanilla, and salt and beat again.

Carrot wafflesReduce oven temperature to 95°C (205°F). Preheat waffle iron to medium-high. In a large bowl, combine pecan crumbs, flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Stir in coconut and carrots. Mix well.

Grease the heating surface of a waffle iron. Fill the pans 3/4 full with batter. Carefully cover with a lid and bake the waffles for 4-6 minutes, until golden brown and slightly crispy.
Place the finished waffles in a warm oven to keep them warm, or cover with foil. Top each waffle with cream cheese frosting and sprinkle with nuts and cinnamon.

Note

The waffles can be frozen for up to 1 month in an airtight bag. Then reheat them in a toaster or oven at 150°C..