Spring Ready

Belgian Waffle Carrot Cake

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

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