This Easter, we’ve decided you can have cake for breakfast. After all, it is a holiday that’s already loaded with treats, so why not embrace the sweeter side of every meal.
We took all the flavours of a classic carrot cake — golden raisins, grated carrots, chopped walnuts and brown sugar — and combined them into a crispy waffle perfect for breakfast or lunch. You even could serve them for dessert with a topping of vanilla ice cream.
The waffles also can be prepared ahead, then frozen (separated by kitchen parchment). When ready to serve, just pop into the toaster.
CARROT CAKE WAFFLES WITH GINGER RAISIN SYRUP
Makes 4 large waffles
Servings: 30 minutes
For the ginger-raisin syrup:
1 cup packed brown sugar
1/2 cup water
1/3 cup golden raisins
2 tablespoons grated fresh ginger
1 teaspoon dry ground ginger
For the waffles:
2 tablespoons packed brown sugar
1/4 cup vegetable oil
8-ounce can crushed pineapple (not drained)
1/2 cup toasted, chopped walnuts
1/2 cup packed grated carrot
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon table salt
1 teaspoon cinnamon
To make the syrup, in a small saucepan over medium-high, combine the brown sugar, water, raisins and both gingers. Bring to a simmer, stirring to combine, and heat until the sugar has dissolved. Remove the pan from the heat and set aside to steep.
Heat a waffle iron to medium-high. Heat the oven to 250 F.
In a medium bowl, whisk together the eggs, brown sugar, oil, pineapple, walnuts, carrot, buttermilk and vanilla. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Gently stir the dry ingredients into the liquid ingredients just until combined.
Spray the waffle iron with cooking spray and add 2/3 cup of batter, or an appropriate amount for your waffle iron. Cook as directed for your waffle iron, or until golden brown. Keep warm on a baking sheet in the oven while you cook the remaining waffles. Serve with butter, if desired, and the warm syrup.