Carrot Cake Waffle Bites

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Serves 20     adjust servings

Bite-sized carrot cakes are cooked on the waffle iron, dipped in cream cheese frosting, and sprinkled with toasted coconut.

Ingredients

Carrot Cake Waffle Bites

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 large egg + 1 large egg yolk
  • 1 tsp vanilla
  • 1 1/4 cups all purpose flour (155g)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup carrots, finely shredded

Cream Cheese Frosting

  • 1 block cream cheese (8 oz), softened
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 6-8 tablespoons of milk

Additional

  • 1 cup toasted coconut

Instructions

    Carrot Cake Waffle Bites

    1. Melt butter and combine with the sugar in a large bowl. Mix until no lumps remain.
    2. Allow to cool for several minutes, then add the egg and yolk, and mix until completely combined.
    3. Stir in the vanilla.
    4. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
    5. Stir the carrots in with the dry ingredients and mix until carrots are uniformly distributed.
    6. Stir the dried ingredients/carrots into the wet ingredients until smooth. The batter will be quite thick.
    7. Heat waffle iron according to product manual.
    8. 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.
    9. Allow the waffle bite to cool on a wire rack. Repeat with remaining batter.

    Cream Cheese Frosting

    1. 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.
    2. Add the vanilla and milk, 1-2 tablespoons at a time, until desired consistency is achieved.

    Frosting

    1. To frost, dip a cooled waffle in the cream cheese batter. Gently shake excess frosting from the waffle.
    2. Sprinkle with toasted coconut.
    3. Best enjoyed immediately.

    Recipe Notes

    *Cook time may vary by different waffle makers, and different sized waffle bites.
    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.
    © 2015 Sweet Peas and Saffron. All rights reserved.