carrot cake waffles with mascarpone maple cream
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.
Servings: 4 belgian waffles
Ingredients
- *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
- 1 ½ 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
Instructions
- 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!