Carrot Cake Waffles

Today, my flashy baking name is the Waffle Wrangler. See, I finally acquired a waffle iron. Or . . . okay, actually I acquired it months ago. You’ll forgive me for not having tried it out yet, right? Especially since I happen to know for a fact your waffle iron is sitting under a coat of dust in a dark cabinet somewhere? It’s okay! No shame! You just need a reason to lug it out, wipe it off, and heat it up. I think I can help.

CARROT CAKE WAFFLES! I’ve actually been trying to think of some recipe to add carrot cake flavors to after seeing this amazing Carrot Cake Ice Cream over on Not Quite Nigella. This was my chance!



Ingredients:

• 2 cups all-purpose flour


• 1/2 teaspoon salt


• 2 tablespoons sugar


• 1 1/2 teaspoons baking soda


• 1 teaspoon cinnamon


• 1 teaspoon nutmeg


• 1 teaspoon allspice


• 1 3/4 cups buttermilk* or 1 1/2 cups sour cream or plain yogurt thinned with 1/4 cup milk


• 2 eggs, separated


• 4 tablespoons (1/2 stick) butter


• 1/2 teaspoon vanilla extract


• 1 cup raisins


• 1 cup walnuts, chopped


• 1 1/2 cup finely grated carrots


• Cooking spray for waffle iron