Spring Ready
Belgian Waffle Carrot Cake
PREP
10 min
TOTAL TIME
30 min
SERVINGS
6
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)
Garnish:
Pecan Halves & Cinnamon
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.
