Carrot cake waffles w/ cream-cheese icing
3 waffles
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Bunches carrots; (1-1/2 lb total) | |
| 1½ | cup | All-purpose flour; |
| 1½ | tablespoon | Baking powder; |
| ½ | teaspoon | Baking soda; |
| ½ | teaspoon | Salt; |
| 1 | teaspoon | Ground cinnamon; |
| ½ | cup | Cup milk; |
| ½ | cup | Dairy sour cream; |
| 1 | pack | (8-oz) cream cheese;softened |
| ¼ | cup | Butter; softened |
| 2 | Eggs; separated | |
| ⅓ | cup | Vegetables oil; |
| 1 | teaspoon | Vanilla extract; |
| ½ | cup | Light brown sugar; packed |
| ½ | cup | Pecans; chopped |
| Vegetable shortening -=OR=- | ||
| Oil; (pan spray) | ||
| 1 | quart | Vanilla Ice Cream; |
| 2½ | cup | Powdered sugar; |
| 1 | tablespoon | Vanilla extract; |
Directions
WAFFLES
CREAM-CHEESE ICING
WAFFLES: Peel and shred 1 bunch of carrots, set aside. Cut the remaining bunch of carrots into 1" pieces, in a medium-size saucepan cook carrot pieces in boiling water until tender 5 to 7 minutes.
Drain. In a blender or food processor fitted with the metal blade process cooked pieces until smooth. Set aside. Preheat waffle iron.
Preheat oven to 250 degrees. In a medium-sized bowl sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl beat together milk, sour cream, egg yolk, oil, vanilla brown sugar and pureed carrots. Gradually stir in flour mixture. Beat until smooth. Stir in shredded carrots and pecans. In a small bowl whip egg whites until soft pecks are formed. Fold into batter. Lightly brush hot grids with shortening or oil. Pour enough batter to fill two-thirds of waffle iron. Cook until crisp and golden brown. While the waffles are cooking prepare the Cream-Cheese Icing. Keep finished waffles warm in the oven on a rack until ready to serve. Repeat with the remaining batter. To serve, cut waffles into quarter section and place a scoop of vanilla ice cream on the side. Makes about 3 waffles or 6 servings. CREAM-CHEESE ICING: In a medium bowl combine cheese butter, sugar and vanilla. With a electric mixer on low speed beat until all ingredients are well blended. Keep refrigerated until ready to serve. Makes about 1-½ cups. Source: The Waffle Cookbook by Leslie Freiberger Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 03-02-95