Belgian Waffle Carrot Cake

Name: Belgian Waffle Carrot Cake
Prep time: 10 min
Cook time: 30 min
Yield: 6

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

PREP

10 min

TOTAL TIME

30 min

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)

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.

Product Used

Belgian Waffle

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