Carrot Cake Waffles

Once I learned how to make Belgium Waffles the possibilities for this fun breakfast staple became endless. From basic buttermilk waffles to chocolate waffles the kids had a ball helping me find different combinations. When it comes to getting my husband to eat his vegetables I have to hide them or find something that makes them tolerabl3e. While carrot cake is not the healthiest way to eat a carrot I have to say that is is an effective way to get a least some of the vegetable into my husband.

These carrot cake waffles are easy to make and perfect for serving as a treat. I plan to make these again to serve during our Easter breakfast this year. These are perfect for serving with sweet cinnamon butter or topping with homemade whipped cream. We added chopped walnuts and raisins to add a little nutrition.

How to make carrot cake waffles.

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
• 1 cup raisins
• ½ cup walnuts, chopped
• 2 cups milk
• ¼ cup vegetable oil
• 2 teaspoons vanilla extract

Simple carrot cake waffles

1. Using a stand or handheld mixer, beat egg whites until stiff peaks form, adding in sugar towards the end to get a fluffy cloud-like texture.
2. Combine remaining ingredients (including egg yolks) in a separate bowl and stir together, making sure to not over-stir. Fold in the whipped egg whites, until just incorporated.
3. Cook in waffle iron according to waffle iron instructions.
4. Top as desired, with whipped topping, nuts, fruit, berries, syrup, etc.

Makes 6-8 waffles, depending on the size of your waffle iron.