Everything tastes better in waffle form, right? These carrot cake waffle bites are dipped in cream cheese frosting and sprinkled with toasted coconut.
It’s March! That means spring, right? Not for me 🙁
It’s minus 10 degrees celsius, and the windchill is so much colder. I don’t see any signs of spring yet. So I guess I’m allowed to tell you a winter joke?
What did one snowman say to the other?
Does it smell like carrots?
I know, I know. That was bad. But here I am trying to find a clever way to tell you about these carrot cake waffle bites, it’s currently Monday night, and my brain is fried. And then I saw that joke. I had to!
So bad jokes aside, waffles!
Not actually regular waffles, but carrot cake waffles dipped in cream cheese frosting and sprinkled with toasted coconut. Is your Tuesday looking a little more interesting now?
I actually started with a blondie base recipe for these waffle bites, but needed to increase the flour and add an egg yolk to get the right consistency.
These guys are quite delicate in the waffle maker, and to get them out, you will need to tilt the machine on its side and gently pry loose with a fork. Once they are out of the waffle maker, these waffle bites firm right up, and are perfect for dunking in cream cheese frosting!
Together with the cream cheese frosting, they taste just like carrot cake! Sweet and tangy from the cream cheese frosting, with spicy carrot cake flavors: cinnamon and nutmeg. Actually, they may taste even better than carrot cake, since all things waffled taste better, right?
I’ll let you be the judge of that!
- ½ cup butter
- 1 cup brown sugar
- 1 large egg + 1 large egg yolk
- 1 tsp vanilla
- 1¼ cups all purpose flour (155g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup carrots, finely shredded
- 1 block cream cheese (8 oz), softened
- 1½ cups powdered sugar
- 1 tsp vanilla
- 6-8 tablespoons of milk
- 1 cup toasted coconut
- Melt butter and combine with the sugar in a large bowl. Mix until no lumps remain.
- Allow to cool for several minutes, then add the egg and yolk, and mix until completely combined.
- Stir in the vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Stir the carrots in with the dry ingredients and mix until carrots are uniformly distributed.
- Stir the dried ingredients/carrots into the wet ingredients until smooth. The batter will be quite thick.
- Heat waffle iron according to product manual.
- Add 1.5 tablespoons batter to the iron. Cook for 1.5-2 minutes*, until bottom is golden brown. Tilt the waffle iron onto its side and gently loosen the waffle bite.
- Allow the waffle bite to cool on a wire rack. Repeat with remaining batter.
- While waffles are cooling, combine the cream cheese and powdered sugar in a large bowl. Beat slowly at first, then increase the speed to medium/high and beat for 1-2 minutes, until sugar is completely incorporated and no lumps remain in the cream cheese.
- Add the vanilla and milk, 1-2 tablespoons at a time, until desired consistency is achieved.
- To frost, dip a cooled waffle in the cream cheese batter. Gently shake excess frosting from the waffle.
- Sprinkle with toasted coconut.
- Best enjoyed immediately.
Do not use spray oil, this will add too much moisture to the waffle bites and they will not hold up.
Waffles will be very delicate while on the waffle maker but will set up as they cool.
Waffle bites can be stored in a sealed container for up to 3 days, but don't frost until just prior to serving.
Products used in this recipe:
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