There was one evening I couldn’t decide between waffles (which I love) or carrot muffins for breakfast the next day. Then I thought…I’ll make carrot cake waffles, the best of both worlds! When I mentioned this on Facebook, over 100 other people thought that was a good idea and some requested to see the recipe. So, I am providing it today!
- 3 c. white whole wheat flour
- 3 1/2 c. buttermilk, divided
- 1/2 c. butter
- 2 eggs
- 1/2 c. sucanat
- 1 tbsp. baking powder
- 2 tsp. sea salt
- 1 tsp. cinnamon
- 2 tsp. vanilla
- 1 c. shredded carrots
The night before you want to make waffles, put your flour (freshly ground if you can) in a big glass bowl.
Pour in about 3 c. buttermilk, enough to make a very soft dough.
Stir it up, then cover it and let it sit at room temperature overnight.
In the morning, shred up your carrots. It’s about 2 medium.
Pour the remaining 1/2 c. of buttermilk in a large blender.
Add eggs. (I had helpers.)
Add the salt.
Add the baking powder.
Add the cinnamon.
Add the vanilla. I make my own.
Start blending the liquid ingredients. We lost the blender’s “hat” somehow (that’s what my 22-month-old calls it and he is obsessed with it), so I’m using a towel.
Start adding the soaked dough in spoonfuls to the running blender. I have no idea if this is the “right” way to make soaked waffles, but it’s how I’ve done it for months and it works for me.
Keep blending. Add your sucanat. I normally add it with the liquid ingredients but forgot this time.
After all the dough has been added and everything is blended, add the carrots and mix.
Pour the batter into a preheated waffle iron.
Close the waffle iron, cook for about 10 minutes or until done.
Serve with butter, whipped cream, or cream cheese frosting (coming next week).