Carrot Cake Waffles

by Julie Ruble on March 30, 2010 · 126 comments

Wouldn’t it be cool if bakers got to choose flashy names like WWF Wrestlers? You could be the Vanilla Villain, the Meat Tenderizer, the Mighty Masher, the Blender Blade, the Sweaty Spatula.

Ew. Nevermind that last one.

Today, my flashy baking name is the Waffle Wrangler. See, I finally acquired a waffle iron. Or . . . okay, actually I acquired it months ago. You’ll forgive me for not having tried it out yet, right? Especially since I happen to know for a fact your waffle iron is sitting under a coat of dust in a dark cabinet somewhere? It’s okay! No shame! You just need a reason to lug it out, wipe it off, and heat it up. I think I can help.

Despite appearances, I have been anxious to try this baby out. Waffles seem especially apt for one of my favorite culinary tricks: combining two well-known dishes into one. For instance, the recipes for Peach Cobbler Cupcakes, Peach Crisp Pie, and Blueberry Lemon Cheesecake Cupcakes each combine two desserts into a super-dessert.

So of course, I’ve spent the last few weeks pondering what sort of waffles to create. I could’ve taken a cue from this breakfast and made Pecan Maple Bacon Waffles (yum), but I had an urge to try something new. Apple or peach crisp waffles? Chocolate cake waffles? A bacon, egg, and cheese waffle sandwich? Peanut butter and jelly waffles? And then, as if Mike were sending me telepathic messages reminding me about his favorite dessert, it dawned on me . . .

CARROT CAKE WAFFLES! I’ve actually been trying to think of some recipe to add carrot cake flavors to after seeing this amazing Carrot Cake Ice Cream over on Not Quite Nigella. This was my chance!

The foundation of the recipe I’ve spliced together is a simple but delicious buttermilk waffle recipe. To it, I’ve added the spice cake flavors of cinnamon, allspice, and nutmeg, bloomed in brown butter according to America’s Test Kitchen’s recommendation. I also added the lovely hunks you’d find in any carrot cake: raisins, chopped walnuts, and grated carrots. Finally, the waffles were topped with a schmear of Maple Nut Cream Cheese spread, which merges the main component of traditional carrot cake frosting with the familiar breakfast flavor of maple.

I was nervous the entire time I was mixing this batter: would it be the right consistency? Would the raisins and carrots burn? But it worked out perfectly! I did a little dance of joy (inwardly — mustn’t alarm the roommate!) with each waffle I successfully wrangled off of my waffle iron.

And how did they taste? Delicious, and exactly like you might expect: like the convergence of a hunky carrot cake and a fluffy waffle! The spices were warm and aromatic, and the nuts, raisins, and carrots made for a hearty texture. And I can’t forget one of the best parts: the Maple Nut Cream Cheese spread.

This Maple Nut Spread is ridiculous! If your cream cheese isn’t already softening to mix some up, you should grab it out of the fridge right now. It’s rich, creamy, and perfectly sweet, with the satisfying crunch of chopped walnuts. I want to spread this stuff on bagels, toast, waffles, you name it. The photos you see here (in which I tried to build a “layer cake” out of the waffles — ha ha, get it? Carrot Cake Waffles?) are only a slight exaggeration of how much Maple Nut Cream Cheese I ate with my breakfast. I’m too embarrassed to tell you how much of it I ate straight from the spoon, so just take my word for it: you’re going to love it.

Okay, you have your reason — now go dust off your waffle irons! Have your cake and eat it for breakfast, too!

Carrot Cake Waffles



Recipe by: Adapted using the following recipes:

-Rich Buttermilk Waffles: Smitten Kitchen’s adaptation of Mark Bittman.
-Maple Cream Cheese Spread by Carolyn R. Shaw.
-Spice blooming technique by America’s Test Kitchen

Yields: about 7 waffles (using 1/2 cup batter for each)

Waffle Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk
2 eggs, separated
4 tablespoons (1/2 stick) butter
1/2 teaspoon vanilla extract
1 cup raisins
1 cup walnuts, chopped
1 1/2 cup finely grated carrots
Cooking spray for waffle iron

Maple Nut Cream Cheese Spread Ingredients:
8 ounces cream cheese, softened
3-4 tablespoons maple syrup
1/8 cup chopped walnuts

Directions:
1. Bloom the spices in butter**: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.

2. Combine the flour, salt, sugar, baking soda.

3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.

4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.

5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.

6. To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven.***

Notes:
* The buttermilk can be substituted with 1 1/4 cups of milk at room temperature, mixed with two tablespoons white vinegar, left to clabber for 10 minutes.
**If you prefer a quicker breakfast, you can melt and cool the butter plain instead of browning it and blooming the spices in it — but doing so does add flavor. If you do skip the spice blooming, simply add the spices to the dry ingredients in step 2. Add your plain melted, cooled butter instead of the spiced butter in step 3.
*** Waffles also freeze well. You can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.




Breakfast for dessert-lovers!

P.S. — Stay tuned for another fun waffle recipe coming up soon!!


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{ 91 comments… read them below or add one }

Kat March 30, 2010 at 5:31 pm

Dusty wafflemaker? Not in our home!
Waffles are an evening affair at our house. I’m the only one who will eat a waffle before noon, but everyone will stuff themselves silly on waffles for dinner!

PS Daring Bakers has superheros! I think one is called the Mighty Whisk? I can’t seem to find their names anywhere…

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Kat March 30, 2010 at 5:35 pm

Found them!
That Miss Measure is a sassy little thing, ain’t she?
http://www.cafepress.com/DaringKitchen

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Julie March 30, 2010 at 6:45 pm

Yes!! I so thought of these when I was writing this post!! They’re so cute. I love the Vanilla Fairy.

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Lorraine @NotQuiteNigella March 30, 2010 at 6:37 pm

*Squeals* What a fantastic idea! I’ve been eagerly awaiting this ever since you told me about your layer cake with a difference. Great timing too with the Easter Long Weekend coming up too Julie. You are the best! :) x

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Julie March 30, 2010 at 6:50 pm

Your carrot cake ice cream was a total inspiration!! :D Thanks, Lorraine!

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Angela March 30, 2010 at 7:39 pm

Oh. My. I should not have read this before breakfast…. This looks amazing :-D I’m afraid I had to forward a link to all my friends, the world has to know about this! xxx

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sippitysup March 30, 2010 at 9:49 pm

I see art here… food too, but really it’s the art that makes me smile. GREG

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Suzy March 30, 2010 at 9:49 pm

Wow, these look amazing! I just posted a carrot cake recipe myself (my husband’s favorite for his birthday) and now I need to try these…maybe this weekend???

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Rick March 30, 2010 at 9:58 pm

I love you.

bittersweetsugarandsarcasm.blogspot.com

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Cherine March 31, 2010 at 3:04 am

Delicious and beautiful!! Great photos :)

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Poires au Chocolat March 31, 2010 at 5:19 am

Oh wow! What an awesome idea. That maple syrup cream cheese spread looks deadly…mmmn.

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Julia @ Mélanger March 31, 2010 at 6:15 am

This looks amazing. I want a waffle maker now!

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tabzchewy March 31, 2010 at 7:18 am

I don’t normally eat or like waffles, but I think that’s because all the ones I’ve eaten look gigantic…

Yours look lovely though, especially since I’m in the middle of making breakfast…

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Lauren March 31, 2010 at 8:59 am

Oh my gosh… these waffles were made for me! I recently made carrot cake pancakes, and I will definitely be making your waffles. Genius!

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Kaitlin March 31, 2010 at 9:37 am

Yum! These look amazing – what an awesome idea! I can see myself eating the cream cheese from a spoon, too :P

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Mrs. Mordecai March 31, 2010 at 2:04 pm

I pretty much always have carrots in the house, but not right now. Grr! I’m going to be very distracted until I get these made. Thanks for the recipe.

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Maranda March 31, 2010 at 7:28 pm

Oh. My. God. There are no words to describe just how much I want these bad boys! I MUST acquire a waffle iron. I’m ready to beg, steal, sell my first and only born child (well…maybe not so much that one) to have these waffles. Amazing. I now need to go get a napkin to wipe the drool off my chin. I’m not sure if I should thank you for sharing this recipe because I can’t have them yet…but when I do get to have them: THANK YOU!

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cat September 24, 2013 at 4:59 am

go to a thrift store – I paid $3 for one and it has waffles in animal shapes – it was in its original box with directions also :) I always buy at thrift stores – why paid $20 and up for a stupid toaster when one can purchase it for $3???

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Natalie (The Sweets Life) April 1, 2010 at 4:28 pm

brilliant creation! i’ve made carrot cake pancakes and loved them..and now i must try these!

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Sue April 1, 2010 at 8:17 pm

Now, that’s what I call a waffle! Fabulous!

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Megan April 1, 2010 at 9:50 pm

Sweaty spatula – ha ha. :) Can I come over for breakfast?! I’ve eaten carrot cake for breakfast before, but I feel like these waffles would be even better. I love my waffle iron — you’ll probably start using yours a lot. I find that with most of my kitchen appliances, if I leave them within reach instead of tucked in cabinets, I use them a lot more.

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kathy April 2, 2010 at 1:26 am

Carrot cake and waffle combination. Brilliant! I love carrotcake and my daughter love waffles. I gotta try your indeed genius recipe. lol. Thank you for this great idea. :-)

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ashley April 17, 2010 at 12:36 pm

Oh yummmmmm awesome creation!!

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Monica H April 22, 2010 at 12:21 am

I’ve been wanting to make carrot cake pancakes for a long time. I think I’ll use this maple cream cheese spread to serve with them.

PS. your waffles look killer! and I would live a slic of that “cake” :-)

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Sy Reza June 17, 2010 at 2:35 am

Looks delicious..yuummmy..
Resources like the one you mentioned here will be very useful to me! This is what makes the web so great. We can find so much info on things we like. thanks a lot for sharing :-)
Regards,
Sy Reza

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Grace O’Malley September 1, 2010 at 2:32 am

I made these for my dad for his 50th birthday. He loves carrot cake. So he got this for breakfast and Carrot Cake Cupcakes later in the day. :]

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Julie September 1, 2010 at 6:06 am

How sweet, Grace!! I hope he loved them!

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Anonymous October 30, 2010 at 4:49 pm

Waffles? Don’t you mean carrots? HAHAHAHA

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Julie @ Willow Bird Baking October 30, 2010 at 9:18 pm

I’m SO SAD that I don’t get this joke, even after scouring reddit!! Determined to figure it out…

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Julie @ Willow Bird Baking October 30, 2010 at 10:17 pm
impressed October 30, 2010 at 8:19 pm

In waffle land the famous
must all acknowledge you.
The photos are quite stunning
the taste’s a winner too.
Now Reddit has detected
this guide to awesome food
the menus we’re constructing
will have a brighter mood.

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Julie @ Willow Bird Baking October 30, 2010 at 9:18 pm

Hurray, my first poem comment!! I LOVE IT. Thank you :)

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feastonthecheap November 1, 2010 at 10:02 am

Mmmm, these look amazing! I’m all for dessert-for-breakfast recipes…

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Cathie November 14, 2010 at 11:08 pm

No dust on my waffle iron – it never gets put away, have been serving waffles every Wednesday in my house for 21+ years now, with my youngest being teenagers, their friends all show up at 7:00 a.m. on Wednesdays now that my secret is out, and we’ve come a long way baby, from Eggos, to my first little waffle iron, to a double sided belgian waffle maker and I’ve just added a belgian waffle maker that produces 4 squares at a time – the kids do have to go to school! From that mix in the yellow box to chocolate waffles, to adding mix ins of various chips (mint chips in chocolate waffles taste like thin mint cookies), peanut butter chips, crumbled chips & pretzels, and today finally – after several attempts, got a spicy pumpkin waffle recipe down pat! Then I found this recipe and since my husband’s favorite cake is carrot, and his birthday is approaching – time to get this one down, too! Start Waffle Wednesday in your house! I’ve got the shirt logo already made – the kids around here wear them, and now that my daughter is in college, we had them made for her friends there too, and the gang shows up at her apartment, though I can assure you it is NOT at 7:00 a.m. for college kids!

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Julie @ Willow Bird Baking November 14, 2010 at 11:13 pm

Adorable!! I love this idea, Cathie!! GO YOU for starting a neighborhood (and family) tradition :)

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sharon November 15, 2010 at 12:00 am

I tried these this evening and used the sour cream substitution. I wound up having to add probably another 3/4 cup milk to get the right consistency.

It’s more screwing around than most homemade waffles, but it was SO worth the effort! They were great!

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Julie @ Willow Bird Baking November 15, 2010 at 12:02 am

LOL, Sharon, I love your word choice. Glad you enjoyed them :)

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theteachercooks April 28, 2011 at 12:36 pm

My computer could not load your photos :( Is it my computer?

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Michele Pappagallo June 25, 2011 at 11:15 am

I have a complaint about this posting. I don’t think you should be allowed to put pictures like this on the internet because now I have drool all over my keyboard…and it’s all your fault!!!! lol These look fabulous, and they are sooo creative! The pics are so good so can almost reach out for a taste! Thanks!

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Julie @ Willow Bird Baking June 25, 2011 at 11:16 am

LOL, when I started reading your comment, Michele, I thought, “Oh no! What went wrong?!” haha. Thanks :)

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Janice August 15, 2011 at 10:03 pm

What waffle iron do you use : 0 ?

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Julie @ Willow Bird Baking August 15, 2011 at 10:09 pm

Hi Janice! I use a Cuisinart Waffle Maker.

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Kimberly August 22, 2011 at 2:39 pm

I googled carrot waffles because I felt like waffles but I wanted to make sure the kids and us were getting a vegetable! Your Carrot Cake Waflles came up. They sound fantastic! We will be making them tonight! My husband loves carrot cake, I think he will be pleasently surprised!

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Julie @ Willow Bird Baking August 22, 2011 at 2:42 pm

Hooray! Hope you guys love them! Let me know how they turn out!

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Janice September 2, 2011 at 1:49 pm

Hello again! I’ll be trying these for a labor day breakfast and I have another question! Can I prepare the batter the night before and store it in the fridge or something?

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Julie @ Willow Bird Baking September 2, 2011 at 3:31 pm

Hi Janice,

Truthfully, I’m not sure! I don’t think I would, because the baking soda will react right away and be dead by morning once in the batter. On the other hand, I feel like I’ve heard of folks doing that with waffle recipes before — I wonder if those waffles don’t have baking soda? If you try it, let me know how it goes! Hope your family loves them!

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I Heart Monster (@iheartmonster) September 8, 2011 at 3:04 am

Found these on Pinterest! I’m totally excited to make them for my hubbie when he comes home in a few weeks! Thanks for the creativity!!

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Julie @ Willow Bird Baking September 8, 2011 at 5:38 am

Aw, yay! Is he deployed? I hope you all love them :D

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Gwendy November 14, 2011 at 9:42 pm

These were very yummy. Made a double batch and served for lunch with sausage and poached eggs. And will be heating up the iron for the leftovers for dinner! :) The family loved them, thanks for the recipe. I learned something new, I have never bloomed spices before.

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Julie @ Willow Bird Baking November 14, 2011 at 9:44 pm

I’m so glad you enjoyed them, Gwendy! I think this was the first time I’d bloomed spices as well. And what an awesome meal plan — must copy that! :) Happy eating!

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Daniel B November 19, 2011 at 6:35 pm

Thanks for the great recipe. The cream cheese and maple ‘filling’ is inspired. We didn’t quite have the time or ingredients to follow the receipt exactly so pecans were substituted for the walnuts, what I thought were some rather juicy raisins were, I learned later, sun dried cherries, I have no idea what proportions of maple butter to cream cheese I used but all stacked up and topped off with some wiped cream they were the perfect start to the day.

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Nikki W December 31, 2011 at 4:30 pm

We made these this morning for breakfast, and they were delicious! I’ve been dying to make them since the first time you posted the recipe. Thanks!

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Julie @ Willow Bird Baking December 31, 2011 at 5:00 pm

Hooray! I’m so glad you enjoyed them, Nikki!

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Frances January 8, 2012 at 7:16 pm

I just made these for Sunday breakfast- YUM! They turned out great, thanks for posting this recipe!

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Julie @ Willow Bird Baking January 8, 2012 at 7:52 pm

Yay! I’m glad they were a hit! Thanks for letting me know, Frances :D

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Linda Tagavi January 20, 2012 at 12:31 pm

Wow! These waffles sound amazing. I will try them this coming weekend. I have a Cuisinart waffle maker (which never stays in the cabinet long enough to gather dust). Haha! My family calls me the “Waffle Queen” ’cause I’m always throwing something different in the plain waffle batter.

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Shiloh February 29, 2012 at 2:02 pm

Oh my stars! I love my waffle iron, and I use it at least 2x a month. I am celiac, so I have to make everything gluten free, but I promise, I’m going to find a way to do it. This looks unbelievable!

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Genny March 1, 2012 at 10:30 pm

I will be trying this recipe. I love cream cheese. I make a stuffed French Toast stuffed with orange marmalade and cream cheese.

Thank you for the recipe.

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Julie @ Willow Bird Baking March 2, 2012 at 12:44 am

Yummm, that French toast sounds amazing, Genny! Hope you love these waffles :)

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Annette March 3, 2012 at 3:15 am

I just made these for breakfast today. I did substitute gluten free flour for the regular flour. These are amazing! I got 16 waffles out of the recipe. It’s just the 2 of us. So, I’ll be freezing the remaining waffles for breakfast in the future! Great recipe. Thanks for sharing!

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Julie @ Willow Bird Baking March 3, 2012 at 4:53 am

Hooray, I’m so glad you enjoyed them, Annette! Good to know they work with a gf flour mix.

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Pat March 7, 2012 at 6:57 pm

No dusty waffle maker here. Actually NO waffle maker here (though I am considering buying another). We burned through two while my kids were growing up, and a 3rd mysteriously disappeared when my son went off to college. Coincidence? I think not…
Anyway, I keep seeing that there are untold numbers of NEW!! IMPROVED!! AMAZING!! recipes out there, and it is time for me to go find a new waffle maker. Thanks for the inspiration to do so!

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Julie @ Willow Bird Baking March 7, 2012 at 7:35 pm

LOL! Glad to be of service ;) Thanks, Pat. By the way, it’s 4 tablespoons (1/2 stick) of butter. It’s in the recipe, but it was written a little funny (the end parenthesis was outside of butter, making it hard to notice) so I fixed it :)

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Pat March 7, 2012 at 7:06 pm

I’ve missed something…how much butter. My reading skills must have fallen off, but I can’t see it in the recipe.

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Freeda Blackstone March 18, 2012 at 4:07 pm

Beautiful: I bake a yummy carrot cake and now will try this.Sunday morning and I have not eaten breakfast yet and this is making me so hungry.Lol

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Julie @ Willow Bird Baking March 19, 2012 at 12:43 am

Hope you love them, Freeda!

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Katy March 25, 2012 at 3:11 am

These are our new fav waffles. Delicious!! I make a few changes to make a little more healthy for us…gluten free flour (combo rice, potato starch, tapioca starch) and almond meal to up,the protein. Walnut oil and/ or coconut oil for butter. Maple syrup instead of sugar and I half the amount. Soo yummy thanks!!

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Julie @ Willow Bird Baking March 25, 2012 at 11:23 am

I’m so glad you all love them, Katy! Thanks for sharing your adaptations!!

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Kristen Pearson May 3, 2012 at 1:06 am

I tried ‘em. They. are. awesome. :) :)
My icing didn’t look near as pretty as yours though. In the time I was considering getting an icing bag, my roommate and I had already started eating them!
Thanks for the recipe!

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Julie @ Willow Bird Baking May 3, 2012 at 1:08 am

Yayy, I’m so glad you enjoyed them! Taste is totally what counts ;)

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Lane M May 3, 2012 at 3:23 pm

Uggghhh…because of this, i’ve been forced to order a waffle maker!

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Faith Warmheart May 28, 2012 at 8:31 pm

Found your webpage this past weekend, and I absolutely love it. Just had to try these waffles, and they were soooooo good! I posted a link back to you on my blog. I thank you and my family thanks you! Can’t wait to try more of your yummy recipes!
–Faithy

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Julie @ Willow Bird Baking May 28, 2012 at 10:55 pm

Aw, thank you, Faith! I’m so glad to hear that you enjoyed them!

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Elizabeth M. June 28, 2012 at 2:08 am

I’ve been waiting for an excuse to make these ever since I found them on Pinterest a few months ago. Tonight was the night. The excuse? Breakfast for dinner, LOL!!! The kids loved them and never even suspected there were carrots in the batter until I told them. After, they cleaned their plates. :-) Thank you!!!

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Julie @ Willow Bird Baking July 11, 2012 at 4:16 am

Love it!! Thank you, Elizabeth!

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Catherine July 4, 2012 at 8:17 am

I literally just took the last bite of these and had to post how amazing they were. I woke up this morning in the mood to make a delicious breakfast and this was the one I wanted. I made mine without raisins just because we didn’t have any in the house and they still turned out great! My husband and I are definitely keeping this on our list of favs. I’m already planning when my family comes to visit in the fall, this will be great for a brunch!

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Julie @ Willow Bird Baking July 11, 2012 at 4:15 am

Aww, I’m so glad to hear that Catherine! Thank you!!

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Pat July 21, 2012 at 12:14 pm

FINALLY made these! (Oh, and finally bought a new waffle iron) They’re great!!!!
Need to go try more recipes now.

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Stephanie September 30, 2012 at 5:40 pm

I love carrot cake and I love waffles. These look amazingly good. Thanks for the recipe!

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Pam T November 8, 2012 at 7:17 pm

How about Spiced Pumpkin Waffles for Thanksgiving, using same maple nut cream cheese filling…YUM! Would be great for bake and take…slice into wedges…any suggestions for a recipe for this? Thanks!

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Weber January 11, 2013 at 2:26 pm

This looks oh so delish!!! And I prefer ‘Vanilla Villain’. :-)

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Christine March 6, 2013 at 3:21 am

This sounds so good! I don’t own a waffle maker…. Yet. Could this mix be used for pancakes instead??

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Julie @ Willow Bird Baking March 6, 2013 at 3:39 am

Hey Christine! I wasn’t sure, but this is what I found: http://www.thefreshloaf.com/node/5948/pancakes-and-waffles-what039s-difference

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ScottF April 25, 2013 at 5:39 pm

These look amazing; my waffle iron isn’t too dusty but I’ll lug it out anyway…

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deborah345 May 5, 2013 at 8:43 pm

thank you – this looks so yummy.

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Kayla June 16, 2013 at 3:40 pm

This is a great recipe! My husband is a chef and I was looking for something special to make for Father’s Day and this is it. If you would toast the spices and then add the butter it would make a huge difference. My only problem with you directions is the blooming. The only thing that term is used for is gelatin. Otherwise this is a great recipe. Thanks for posting!!!!

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Julie Ruble June 16, 2013 at 5:04 pm

Thanks Kayla. Re: blooming, here is an article about blooming spices: http://www.finecooking.com/item/9788/bloomin-spices

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Cecilia Hernandez July 17, 2013 at 5:49 am

Hello!
I was wondering if you used salted or unsalted butter. Also could I use plain fat free Greek yogurt instead of plain yogurt or does it have to be full fat plain yogurt. Excited to try these out for my boyfriend for his birthday breakfast!

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Julie Ruble July 17, 2013 at 5:53 am

Hi Cecilia! Unless otherwise noted on the blog, I always use unsalted butter. As for the yogurt, I wouldn’t use fat free or your batter might end up watery — I’d go full fat on this one! I hope you both love them, and happy birthday to your boyfriend!

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Jessica Young March 7, 2014 at 5:51 pm

Just came across this recipe and am excited to try. . . however have a quick question. The carrot cake recipe we make (a very old family recipe) has crushed pineapple instead of raisins. I would like to make that change to this recipe also, however the crushed pineapple is going to give more moisture of course. My original thought was to cut the amount of pineapple in half but wanted to know your thoughts on this. Should I decrease the other liquids and use 1 c of pineapple?? Thank you so much. Looking forward to giving this a try.

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Julie Ruble March 7, 2014 at 6:49 pm

Hi Jessica! I’m thinking I’d cut the pineapple by half, like you said, and then drain it well and maybe toss it in extra flour before putting it in? I think it’s a great idea to add it! If the batter comes out way runny, add more flour to get it to waffle batter consistency!

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