With no oven, baking pans or cooling required, these tender cakes have the added bonus of extra surface area for cream cheese frosting. They are great for breakfast, brunch, or topped with a scoop of ice cream, for dessert.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Waffled Carrot Cake
Total:
50 min
Prep:
25 min
Cook:
25 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
25 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Cream Cheese Frosting:
Carrot Cake:

Directions

Special equipment: Waffle iron (preferably Belgian style)

Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 cup in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish.

For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside.

For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it's ok if there are lumps).

Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.

Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.

Cook's Note

The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Carrot Cake with Cream Cheese Icing

Recipe courtesy of Food Network

Carrot Cake with Ginger Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Carrot Cake with Lemon Cream Cheese Frosting

Recipe courtesy of Coffee Gallery

Mini Carrot Cakes with Cream Cheese Glaze

Recipe courtesy of Food Network Kitchen

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

Recipe courtesy of Bobby Flay

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

Recipe courtesy of Bobby Flay

"Birthday" Carrot Cake with Cream Cheese Frosting and Cointreau Carrots

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories