My attempt at making waffles that taste like carrot cake—they’re delicious with maple syrup!
Sift together dry ingredients. Separate egg yolks from the whites. Combine yolks, milk, carrots and oil; stir into the dry ingredients. Beat whites in a separate bowl until soft peaks form. Fold whites into the batter, leaving a few fluffs.
Bake on a hot waffle iron.
Notes:
For buttermilk waffles, substitute 2 cups buttermilk for regular milk. Add ½ teaspoon baking soda and reduce baking powder to 2 teaspoons.
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These turned out really well! I tweaked the recipe a bit by adding a bit of brown sugar and vanilla to the batter and I didn’t beat the egg whites (just as a time saver). They had wonderful flavor, were lovely and crispy and my family devoured them! Thanks for the recipe!
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Serves: 10 Level: Easy
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emilyh on 2.23.2010
I really liked these! We eat waffles at least once a week (sometimes for dinner), so it is always fun to try new recipes. They weren’t overwhelmingly “carrot-y” and crisped up very nicely. Will definitely make again.
Rhonda on 1.15.2010
I have been looking for something interesting to do with the carrots I have lounging in the frig. Will try out this weekend.