Waffled Carrot Cake
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 759
- Total Fat
- 48
- Saturated Fat
- 14
- Carbohydrates
- 74
- Dietary Fiber
- 3
- Sugar
- 46
- Protein
- 10
- Cholesterol
- 141
- Sodium
- 511
- Total: 50 min
- Prep: 25 min
- Cook: 25 min
Ingredients
1/2 cup pecan halves, plus extra for garnish
Cream Cheese Frosting:
4 ounces cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1/2 cup confectioners' sugar
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Pinch fine salt
Carrot Cake:
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon, plus more for dusting
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon fine salt
1/3 cup vegetable oil, plus more for brushing waffle iron
1/4 cup milk
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
2 large eggs
1/4 cup sweetened shredded coconut
2 medium carrots, shredded (1 cup)
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.