Brownies, lemon bars, and raspberry bars..yum!
So, the waffles...on Thursday morning, this is what we had for breakfast. Sorry it's not the best picture! My dad had Thursday and Friday off to help get ready for the service, and we all slept late on Thursday and then ate these waffles! I'm a huge carrot cake fan and this is totally the next best thing. Especially when there's cream cheese to put on top.
I'll be honest and admit that I took the quickest, easiest route in getting these on the table. There are some more sophisticated variations (browning the butter, etc) but if you want those they are in the Willow Bird Baking link!
Carrot Cake Waffles with Maple Nut Cream Cheese Spread
Adapted from Willow Bird Baking
2 cups all purpose flour
1/2 tsp salt
2 Tbsp sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 2/4 cups buttermilk
2 eggs, separated
4 Tbsp butter
1/2 tsp vanilla
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
cooking spray for waffle iron
Maple Nut Cream Cheese Spread:
8 oz reduced fat cream cheese, softened
3-4 Tbsp maple syrup
1/8 cup chopped walnuts
1. Melt butter and let cool slightly. Combine flour, sugar, salt, baking soda, and spices in a large bowl.
2. Mix buttermilk and egg yolks. Stir in butter and vanilla. Spray waffle iron with cooking spray and preheat.
3. Mix wet ingredients into dry ingredients. Beat egg whites with an electric mixer and stir into batter. Also stir in carrots, walnuts, and raisins.
4. Scoop batter onto waffle iron and cook until the waffle is done to your liking.
For the spread, combine cream cheese, syrup, and walnuts and mix well.