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Waffled Carrot Cake

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Waffled Carrot Cake

Waffled Carrot Cake

One serving contains 746 calories, 10g of protein, and 47g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of vegetable oil, flour, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Easter. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
Special equipment: Waffle iron (preferably Belgian style)
Equipment you will use
Waffle IronWaffle Iron
2
Preheat the oven to 350 degrees F.
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OvenOven
3
Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes.
Ingredients you will need
PecansPecans
SpreadSpread
Equipment you will use
Baking SheetBaking Sheet
OvenOven
4
Let cool slightly, then pulse 1/2 cup in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish.
Ingredients you will need
PecansPecans
Equipment you will use
Food ProcessorFood Processor
5
For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute.
Ingredients you will need
Cream Cheese FrostingCream Cheese Frosting
Cream CheeseCream Cheese
ButterButter
Equipment you will use
Hand MixerHand Mixer
BowlBowl
6
Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside.
Ingredients you will need
Lemon JuiceLemon Juice
VanillaVanilla
SugarSugar
SaltSalt
7
For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high.
Ingredients you will need
CarrotCarrot
Equipment you will use
Waffle IronWaffle Iron
OvenOven
8
Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl.
Ingredients you will need
Baking SodaBaking Soda
CinnamonCinnamon
GingerGinger
PecansPecans
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
Equipment you will use
WhiskWhisk
BowlBowl
9
Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it's ok if there are lumps).
Ingredients you will need
Lemon ZestLemon Zest
CarrotCarrot
CoconutCoconut
VanillaVanilla
All Purpose FlourAll Purpose Flour
EggEgg
MilkMilk
Cooking OilCooking Oil
Equipment you will use
WhiskWhisk
BowlBowl
10
Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Waffle IronWaffle Iron
Aluminum FoilAluminum Foil
OvenOven
11
Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.
Ingredients you will need
Cream Cheese FrostingCream Cheese Frosting
Pecan PiecesPecan Pieces
CinnamonCinnamon
SpreadSpread
DifficultyExpert
Ready In50 m.
Servings4
Health Score8
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsEaster
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