Carrot Cake Waffles with Maple Cream Cheese Drizzle
Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Servings: 8
Ingredients:
Waffles:
- 2 cups Baker’s Corner All Purpose Baking Mix
- 3 tablespoons Stonemill Ground Cinnamon
- ¼ cup Baker’s Corner Brown Sugar
- 1 cup Friendly Farms 1% Milk
- 2 tablespoons Carlini Vegetable Oil
- 1 Goldhen Large Egg
- ½ cup Southern Grove Chopped Pecans
- ½ cup Southern Grove Raisins
- 1 cup grated carrot
- Carlini Butter Cooking Spray, as needed
Cream Cheese Drizzle:
- 8 ounces Happy Farms Cream Cheese, room temperature
- 1 cup Specially Selected 100% Pure Maple Syrup
Directions:
- For waffles: Preheat waffle iron. In a large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated.
- Fold in pecans, raisins and carrot.
- Coat waffle iron with butter spray. Ladle ½ cup of batter onto iron. Cook for 6-8 minutes or until waffle is golden brown. Serve immediately.
- For cream cheese drizzle: Using an electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles.
TIP: Waffles can be placed in zip top bag, frozen for up to 3 months and reheated in a toaster.
Recipe Courtesy of Chef Scott, ALDI Test Kitchen