Carrot Cake Waffles with Cinnamon Vanilla Glaze
Serves: A lot of
  • For the Carrot Cake Waffles
  • 1¼ cup all purpose or whole wheat flour
  • 2½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ginger
  • ¼ teaspoon salt
  • 1½ cups finely shredded carrots
  • 2 tablespoons maple syrup, honey or agave
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 eggs, slightly beaten
  • 1⅓ cups low-fat plain greek yogurt
  • For the Brown Butter Cinnamon Yogurt Glaze
  • 6 tablespoons unsalted butter (3/4 of 1 stick)
  • 1 cup icing sugar
  • 2 tablespoons greek yogurt (I used plain)
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  1. Preheat your waffle iron.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt.
  3. In a separate large bowl, stir together carrots, maple syrup, butter, vanilla and eggs until well combined. Slowly stir in yogurt. Add wet ingredients to dry ingredients and mix until just combined.
  4. Spray waffle iron generously with nonstick cooking spray then about 1 cup of the batter in to the iron and spread out a bit to the sides. Cook waffles for 3 to 4 minutes or how ever long your waffle maker instructions direct.
  5. While the waffles are cooking make your glaze.
  6. Add butter to a heavy-bottomed medium saucepan and cook over medium heat until butter has melted and begins to brown and brown specks appear; the process usually takes 3 to 5 minutes. Keep swirling the pan and swirling and swirling The key to brown butter is to keep it BROWN and not let the specks turn black. This means you have burnt the butter and that's not ideal.
  7. After butter is browned nicely, transfer to a heat safe dish.
  8. Whisk in the icing sugar, vanilla, cinnamon, and yogurt until smooth. Add additional icing sugar if the mixture is too thin. I added another 2 - 3 tablespoons until it looked JUST right.
  9. Either dip one half of the waffles in the glaze or just simply pour over them. Serve warm.