These thick and fluffy Carrot Cake Waffles are reminiscent of the classic dessert, packed with warm spices, shredded carrots, and a delicious mascarpone maple cream on top.
I know, I'm on such a roll with the Easter recipes this year! Honestly don't get used to it cause it probably won't happen ever again 😉 After covering the sweet and the savory, I just had to do something for brunch {and with carrots... can't forget the carrots}. So how about Carrot Cake Waffles? These are a deliciously sweet and satisfying way to sneak your veggies in. However, just like carrot cake, we all know the best part is the frosting... or in this case, the mascarpone maple cream. OMG. Y'all, prepare to become obsessed.
For these waffles, I took a very simplistic approach to the carrot cake. Just shredded carrots, walnuts, and cinnamon added to a thick, cakey waffle batter. No applesauce, no pineapple, no raisins (ew, I wouldn't have added raisins regardless). Of course, feel free to add any of those things, but I wanted to take the quick and easy route! As I was making them, I had to think of some way to top them. Maple syrup is obvious but also not very creative. My mind jumped to the obvious cream cheese, since carrot cake and cream cheese frosting are meant to be together, but I had none at the house, so meh. Who wants to run to the store for one thing? Not me, that's who.
Being Italian, however, does come with many perks. One of them being that we almost always have mascarpone in the fridge. Mascarpone is basically the Italian equivalent of cream cheese, so ta-da! I mixed it with some maple syrup and a splash of cream for smoothness, and that's it. It's basically crack, and I want to put it on every single thing ever. Carrot cake waffles included, of course. Happy brunching and happy Easter! <3
Looking for more carrot cake goodness? You can check out my Carrot Cake Cupcakes with Cream Cheese Frosting, Chocolate Chip Carrot Bundt Cake, and my Carrot Cake Pops.
- *for the waffles*
- 2 cups all-purpose flour
- 3 tablespoon sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ cups finely shredded carrots {about 3}
- ½ cup roughly chopped pecans
- nonstick spray
- *for the mascarpone maple cream*
- 8 oz mascarpone cheese
- ¼ cup pure maple syrup
- ¼ cup heavy cream
- In a medium bowl, whisk together the flour, sugar, salt, cinnamon, and baking soda.
- Add in the eggs, milk, melted butter, and vanilla, and stir until combined. Finally, stir in the carrots and pecans.
- Preheat your waffle iron, spray lightly with nonstick spray, and cook the waffles.
- While they're cooking, make the mascarpone cream. In a small bowl, whisk together the mascarpone and maple syrup until smooth. Add the cream, a bit at a time, until it reaches desired consistency. You may want to add more if you want a thinner topping.
- Serve waffles immediately topped with the cream. Enjoy!
grace says
we put a waffle iron on our wedding registry and it's one of the few things i actually want! sadly, no one's gotten it yet, though there's still a little time. 🙂 these look great!