CARROT CAKE WAFFLES WITH MAPLE CREAM CHEESE DRIZZLE

Carrot Cake Waffles with Maple Cream Cheese Drizzle image

Provided by Catherine McCord

Time 25m

Yield 4 waffles

Number Of Ingredients 13

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2 cups all-purpose flour
1 tablespoon light or dark brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 large carrots, grated (about 1 cup)
1 large egg, beaten
1 cup lowfat or whole milk
1 tablespoon grapeseed, vegetable or canola oil, plus more for greasing
Butter, for greasing (optional)
1/4 cup whipped cream cheese, at room temperature
1/4 cup pure maple syrup

Steps:

Preheat a waffle iron according to the manufacturer's instructions.
Whisk together the flour, brown sugar, baking powder cinnamon, salt and nutmeg in a medium bowl until combined. Add the carrots and stir until coated. Set aside.
Whisk together the egg, milk and the 1 tablespoon oil in a large bowl. Gradually add the dry ingredients and stir until just combined.
Lightly grease the waffle iron with butter or oil. Add 1/3 cup of the batter and cook according to the waffle iron instructions until golden, about 4 minutes.
Meanwhile, whisk together the cream cheese and maple syrup in a small bowl until thoroughly combined.
Drizzle the waffles with the maple cream cheese and serve immediately.