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Carrot Cake Waffles with Vanilla Whipped Cream


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 [3], 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.