Carrot Cake Waffles with Maple Cream Cheese Drizzle
Recipe courtesy of Chef Scott, ALDI Test Kitchen
Ingredients
Waffles:
- 2 cups Baker’s Corner All Purpose Baking Mix
- 3 tablespoons Stonemill Ground Cinnamon
- 1/4 cup Baker’s Corner Brown Sugar
- 1 cup Friendly Farms 1 Percent Milk
- 2 tablespoons Carlini Vegetable Oil
- 1 Goldhen Large Egg
- 1/2 cup Southern Grove Chopped Pecans
- 1/2 cup Southern Grove Raisins
- 1 cup grated carrot
- Carlini Butter Cooking Spray
Cream Cheese Drizzle:
- 8 ounces Happy Farms Cream Cheese
- 1 cup Specially Selected 100 Percent Pure Maple Syrup
Instructions
- To make waffles: Heat waffle iron.
- In large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated. Fold in pecans, raisins and carrot.
- Coat waffle iron with nonstick spray. Ladle 1/2 cup of batter onto iron for each waffle. Cook 6-8 minutes, or until waffle is golden brown.
- To make cream cheese drizzle: Using electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles. Serve immediately.
Notes
Tip: Waffles can be placed in a re-sealable bag, frozen up to three months and reheated in toaster.