Carrot Cake Waffles with Maple Cream Cheese
- serves 4 - 6
Turn a carrot cake mix into a tasty breakfast treat.
¼ cup heavy whipping cream
¼ cup cream cheese
1 ½ tsp granulated sugar
1 box Betty Crocker™ SuperMoist™ carrot cake mix
1 cup milk
½ cup vegetable oil or butter
⅓ cup walnut pieces, toasted
Maple syrup for serving
1. Using a stand mixer or electric hand mixer, beat the whipped cream and cream cheese and sugar together until light and fluffy, set in fridge to chill.
2. In a large mixing bowl, combine the cake mix with the eggs, milk and vegetable oil or butter.
3. Heat waffle iron to medium heat. When hot (when a few drops of water sizzle), pour some cake mix onto the waffle iron and close. Let cook for about 1 minute until cooked through, and then gently remove from waffle maker. Repeat until all cake batter is used, or desired number of waffles achieved.
4. To serve, plate waffles, add a dollop of whipped cream cheese, sprinkle some walnuts and drizzle generously with maple syrup.
Recipe by Aleshia Pinto