Monday, July 5, 2010

Carrot Cake Waffles

The night before serving these waffles, place 1/2 C raisins into a glass measuring cup with 1 1/2 C half and half.
2 1/2 C all-purpose flour
1/2 C  chopped pecans
4 teaspoons baking powder
2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
1/2 C sugar
1 1/2 C half and half
2 tablespoon canola oil
3 teaspoons vanilla extract
3 large eggs, lightly beaten
4 cups finely grated carrot
1/2 C raisins
Cooking spray

 Combine dry ingredients and whisk in the wet ingredients just until moistened. Cook on a preheated waffle iron. Serve with maple syrup.

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