One of the main differences in our house over this past year is the change we’ve made in our breakfast routines. None of us have touched a box of cereal in months, and no one is missing it!
Thanks to our 17 laying chickens and ducks filling our kitchen with fresh eggs daily, along with the fact that we have nowhere to rush off to in the morning (leaving us with extra time to cook), we’ve been making hot breakfasts every morning. French toast with homemade buttermilk syrup, omelettes with cheese and chives and topped with hot sauce, a bowl of oatmeal filled with a chopped apple and some raisins….the possibilities for breakfast are endless!
Whether it’s a quick egg on a piece of toast or something a little more elaborate, like these carrot cake waffles, we’re loving eating a hearty, warm meal every morning.
Although I love a good, loaded carrot cake, my teens tend to like a waffle with a smoother texture. One of my favorite tips (for this recipe as well as ANY recipe that calls for chopped nuts) – throw your nuts in the blender and chop them up FINE. That way, you get the flavor of the nuts without the chunks of nuts. I also use pecans and walnuts nearly interchangeably, so whichever you have on hand should work.
Another “suggestion” from the kids….the raisins are optional. Ha! Or you can leave them out of the waffles and just sprinkle them on top.
These waffles are absolutely delicious topped with some vanilla ice cream, but not everyone is going to want ice cream with breakfast. I love to top my waffles with my homemade syrup (recipe coming soon!) and some whipped cream (which seems to be tolerated better than ice cream with breakfast foods…hmm!), but I’ve been eager to try some type of cream cheese glaze, since I often eat my carrot cake with cream cheese frosting. I’ll let you guys know if I end up trying it out…and I hope you’ll do the same.
Ok, who’s ready for the recipe?
Carrot Cake Waffles
Ingredients
- 3 large eggs, separated
- 2 tablespoons sugar
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 ½ cups finely grated carrots
- 1 cup raisins
- ½ cup walnuts, chopped (I prefer finely chopped nuts)
- 2 cups milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
Directions
1. Using a stand or handheld mixer, beat egg whites until stiff peaks form, adding in sugar towards the end.
2. Combine remaining ingredients (including egg yolks) in a separate bowl and stir together, making sure to not over-stir. Fold in the whipped egg whites, until just incorporated.
3. Cook in waffle iron according to waffle iron instructions.
4. Top, as desired, with whipped cream, nuts, fruit, berries, syrup, etc. Or all of the above! Or go all out and top with ice cream. You really can’t go wrong.
This recipe makes 6-8 waffles, depending on the size of your waffle iron.
If you make these carrot cake waffles, let me know how you like them!
Carrot Cake Waffles
Ingredients
- 3 large eggs, separated
- 2 tablespoons sugar
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 ½ cups grated carrots
- 1 cup raisins
- ½ cup walnuts, chopped
- 2 cups milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Using a stand or handheld mixer, beat egg whites until stiff peaks form, adding in sugar towards the end. Set aside.
- Combine remaining ingredients (including egg yolks) in a separate bowl and stir together, making sure to not over-stir. Fold in the whipped egg whites, until just incorporated.
- Cook in waffle iron according to waffle iron instructions.
- Top, as desired, with whipped topping, nuts, fruit, berries, syrup, etc.
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