So, I have to tell you something: these waffles were totally concocted as a fluke. You see, I was in the middle of a crazy and chaotic freezer cooking in an hour session with Silas and Kaitlynn “helping”.
While I was trying to make Pumpkin Ginger Waffles, Silas dumped flour all over the waffle maker.
And then I turned my back to get something out of the fridge and came back to see that Silas had poured yeast into all the dry ingredients. I couldn’t get the yeast all out, so I had to start the batter over again.
At this point, needless to say, I was a little flustered. When I went to pull out the pureed pumpkin from the freezer, I accidentally pulled out pureed carrots instead.
I didn’t even realize it until I saw carrot pieces in the batter. By that time, there was really nothing I could do to fix my mistake, so I just decided to go ahead and finish making the waffles and see how they turned out with carrots.
The result? A winning recipe that our whole family loves! In fact, I’ve already made it again and we all decided we may like it better with carrots than with the pumpkin it was supposed to have.
Carrot Cake Waffles with Vanilla Whipped Cream
1 1/4 cup flour (I used all whole-wheat.)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/4 cup buttermilk (I just used regular milk and added some lemon juice to it.)
1/2 cup pureed carrots
1/2 cup raw sugar
1 teaspoon vanilla
3 Tablespoons butter, melted
Stir together flour, baking powder, baking soda, salt, ground ginger, and cinnamon. Beat together eggs, butter milk, pureed carrots, sugar, vanilla, and melted butter. Mix wet and dry ingredients together until well blended. Cook on waffle iron.
Serve hot with vanilla whipped cream (beat 1/2 cup whipping cream, 1-2 teaspoons vanilla, and powdered sugar or honey to taste until peaks form.) and/or maple syrup.