Updated: Jan 13
These Soft and fluffy carrot cake waffles filled with shredded carrots, raisins, and topped with caramelized pecans, drizzled with syrup and a dollop of whip cream. Made with DivineKuizine waffle mix is a must make. A taste of homemade so super easy to make. Carrot cake is one of my very favorite desserts. So making carrot cake waffles is a dessert when I am craving carrot cake and do not have time to make one .These waffles are loaded with flavors of carrot cake in every bite. This carrot cake waffle recipe will make your brunch game top-notch. Delicious down to the last morsels.
For the Carrot Cake Waffles
1/2 cup almond milk unsweetened, whole milk, oat milk, or coconut
2 tsp vanilla extract
2 eggs, open the whites
2 tbsp oil, I used greapeseed oil
1/3 cup raisins
1 carrot, grated
1/4 cup pecans, chopped
1 tbsp DivineKuizine sugar spice
1 tbsp butter
1 1/2 teaspoon water
In a nonstick skillet over medium high heat, melt together DivineKuizine sugar spice , butter , pecans and water until rapidly bubbling. stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)
Separate eggs to keep the egg whites, Whisk/blend until egg whites peak.
In a mixing bowl add DivineKuizine pancake and waffle mix , milk, vanilla extract. Fold in eggs whites into the waffle mix and whisk until smooth.
Fold in the carrots, and raisins into mix.
Place 1/4-1/2 cup of the batter (depends on size of waffle iron) into hot waffles iron and cook according to waffle iron instructions.
Top with top with pecan, syrup and whip cream