oh wow, my cheat day’s new indulgence! Love waffles and carrot cake, though to get both of then in one day, so this combination is perfect, thank you!
~ Sabrina
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1
Make the Cream Cheese Whipped Cream
– In a bowl, beat the cream cheese and powdered sugar with a hand mixer or an immersion blender fitted with the whisk attachment until soft and fluffy. Set aside.
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2-3
– In a separate bowl, whip the heavy cream with a hand mixer or an immersion blender fitted with the whisk attachment until stiff peaks form.
– Add the bourbon and cream cheese mixture and whisk until creamy. Keep the whipped cream in an airtight container in the refrigerator until ready to use.
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1-2
Make the Waffles:
– In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
– In a blender, add the carrots, coconut, pecans, sugar, egg yolks, buttermilk, melted butter, and vanilla, and pulse until the carrots are finely chopped.
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3-4
– Add the carrot mixture into the flour mixture and mixed until just combined.
– Using a hand blender or stand or hand mixer with whisk attachment, whisk the egg whites until fluffy and voluminous. Fold in the egg whites into the waffle batter. Let the batter rest while you preheat your waffle iron.
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5-6
– Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven and place an oven proof metal cooling rack in the center of the oven.
– Spray the waffle iron with cooking spray or lightly brush with melted butter.
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7
– Pour batter into the waffle maker, Repeat on other side if you have a two sided waffle maker. Cook until golden. Transfer the waffles to the metal cooling rack in the oven until serving, or serve immediately. Enjoy with maple syrup, chopped pecans, and a dollop of the Cream Cheese Whipped Cream.
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About
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...
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