Waffles
Carrot Cake Waffles
12 waffles
Carrot Cake Waffles
12 waffles
Carrot Cake Waffles, with Orange Mascarpone – who said you couldn’t have cake for breakfast? Lightly spiced with soft, fluffy centres, these waffles are perfect for breakfast, dessert or just to have as a tasty sweet treat.
Ingredients
- 100g unsalted butter
- 250g plain flour, sifted
- 1 tbsp. baking powder
- 1 tbsp. light brown sugar
- 2 tsp. mixed spice
- 2 medium free range eggs, whisked
- 400ml whole milk
- 1 medium carrot, finely grated
For the Candied Walnuts:
- 50g walnut halves
- 5 tbsp. maple syrup
For the Orange Mascarpone:
- 250g mascarpone
- Zest 1 orange, finely grated
- Juice ½ orange
- 3 tbsp. icing sugar, sifted
- ½ tsp. vanilla essence
To Serve:
- Maple syrup
Preparation
- Insert the waffle plates into the Waffle & Pancake Maker and set the heat to medium.
- In a pan, melt the butter over a medium heat. Remove from the heat and allow to cool a little.
- Put the oven on low (to keep the waffles warm before serving).
- In a large mixing bowl, add the melted butter, flour, baking powder, sugar, spice, eggs and milk and whisk everything together, until its combined and you have a smooth batter. Fold in the grated carrot.
- When the green indicator light shows, pour approximately 80ml of batter into each waffle plate.
- Close the lid and cook for approximately 3½ - 4 minutes, until golden.
- Remove the waffles and repeat with the remaining batter. Transfer the cooked waffles to the oven to keep warm.
- For the candied walnuts, toast the nuts in a dry pan for 3 to 4 minutes, over a medium heat, until lightly toasted. Add the maple syrup and continue to cook for further 3 to 4 minutes, stirring frequently, until it reduces down to a sticky coating. Tip the nuts onto a lined tray and leave to cool before roughly chopping. Set aside.
- For the orange mascarpone, whisk all the ingredients together in a bowl, until you have a smooth, thick cream.
- Serve the waffles, topped with the orange mascarpone, candied walnuts and a drizzle of maple syrup.