Belgian Waffle Carrot Cake

Name: Belgian Waffle Carrot Cake
Prep time: 10 min
Total time: 30 min
Yield: 6
Ingredients: WAFFLES:; 1 1/2 Cups Krusteaz Belgian Waffle Mix; 2 tsp Cinnamon; 1/2 tsp Nutmeg; 1/2 Cup Shredded carrots; 1/3 Cup Shredded coconut; 1/4 Cup Chopped pecans; 2/3 Cup Cold water; 1 Egg; 3 Tbsp Vegetable oil; FROSTING:; 8 oz Cream Cheese, softened; 4 Tbsp Butter, softened; 1 Cup Powdered sugar; 1 tsp Lemon juice; 1 tsp Vanilla extract; 1/2 Cup Chopped pecans (optional); Pecan halves and cinnamon for garnish

A Belgian Waffle Carrot Cake with a cream cheese frosting in between each waffle layer.

Upgrade your waffle game with this Belgian Waffle Carrot Cake recipe. Get ready for a delicious twist on that classic carrot cake flavor and famous crispy Belgian waffle texture.

PREP

10 mins

TOTAL TIME

30 mins

SERVINGS

WAFFLES:

1 1/2 Cups Krusteaz Belgian Waffle Mix

2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 Cup Shredded carrots

1/3 Cup Shredded coconut

1/4 Cup Chopped pecans

2/3 Cup Cold water

1 Egg

3 Tbsp Vegetable oil

FROSTING:

8 oz Cream Cheese, softened

4 Tbsp Butter, softened

1 Cup Powdered sugar

1 tsp Lemon juice

1 tsp Vanilla extract

1/2 Cup Chopped pecans (optional)

Pecan halves and cinnamon for garnish

STEP 1

Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice and vanilla and beat until fluffy and spreadable. Stir in chopped pecans. Set aside.

STEP 2

Waffles: Heat and lightly grease waffle iron.

STEP 3

Measure mix by lightly spooning it into measuring cup and leveling off. Whisk mix, cinnamon, nutmeg, carrots, coconut and pecans together.

STEP 4

In large bowl, whisk water, egg and oil together. Add dry to wet and whisk until combined. Batter will be lumpy. Let batter stand 2 minutes.

STEP 5

Pour about 2/3 cup batter onto waffle iron and cook until steaming stops (about 5-6 minutes).

STEP 6

Let waffles cool completely. Spread frosting on waffles and stack. Garnish with pecan halves and a sprinkle of cinnamon.

Made with Our

Belgian Waffle

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