April 11, 2019

Carrot Cake Yogurt Waffles #EasterBrunchWeek

These homemade Carrot Cake Waffles are soft and fluffy and packed full of flavorful ingredients. 
Serve for breakfast, brunch, or even dessert!
Made in my new Hamilton Beach Flip Belgian Waffle Maker, I used Stonyfield vanilla yogurt in place of milk to make these waffles extra light and delicious. 
 Egg and pastel bunny decor in kitchen at window.

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All this week we will be sharing amazing Easter Brunch Recipes, and our readers have a chance to win some amazing prizes from our generous sponsors.  
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Today's recipe is sponsored by Hamilton Beach and Stonyfield.

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Ingredients: 

Males 4 large waffles

For the waffles:
  • 1 1/2 cups Stonyfield vanilla yogurt
  • 3 eggs
  • 1/4 cup brown sugar
  • 1 1/2 cups shredded carrots, diced
  • 1/2 cup raisins
  • 1/2 cup chopped pecans plus more for topping
  • 1 tsp orange zest
  • 1/2 tsp salt
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
For the glaze:
  • 1/2 cup  Stonyfield vanilla yogurt
  • 1/4 cup powdered sugar
  • 2 oz cream cheese, softened

Directions:

  1. In a large bowl add your wet ingredients: eggs, yogurt, carrots,  and orange zest.  Mix well.
  2. In another large bowl add the dry ingredients: flour, baking powder, brown sugar, salt, cinnamon, and nutmeg. Mix well.
  3. Carefully add the dry ingredients to the wet ingredients. Mix until combined.
  4. Stir in raisins and pecans. 
  5. Set bowl aside for 5-10 minutes while the waffle maker heats up.
  6. Turn your waffle maker on to medium heat.
  7. Once the waffle maker is ready, spray inside top and bottom with non stick spray. 
  8. Using a ladle, add batter to cover the entire inside bottom waffle iron.
  9. Close the waffle maker and cook until ready, about 5 minutes.
  10. Remove to a plate and repeat with remaining batter. You should have enough to make 4 large waffles. 
  11. Meanwhile, make the yogurt glaze. 
  12. In a medium mixing bowl add yogurt, powdered sugar, and cream cheese. 
  13. Beat with a mixer on low until creamy and smooth.
  14. To serve: add a warm waffle to a plate. 
  15. Drizzle the yogurt glaze all over the top and then add chopped pecans. 
  16. Serve and enjoy. 
For this recipe I use 1 1/2 cups of fresh carrots shredded and diced. 
In a large bowl add your wet ingredients: eggs, yogurt, carrots, and orange zest.
  Mix well and set aside.
In another large bowl add the dry ingredients: flour, baking powder, brown sugar, 
salt, cinnamon, and nutmeg. Mix well.
Carefully add the dry ingredients to the wet ingredients. 
Mix until combined.
Now to add the extras! I like chopped pecans and golden raisins.
Stir in raisins and pecans. 
Set bowl aside for 5-10 minutes while the waffle maker heats up.
Turn your waffle maker on to medium heat.
Once the waffle maker is ready, spray inside top and bottom with non stick spray. 
Using a ladle, add batter to cover the entire inside bottom waffle iron.
Close the waffle maker and cook until ready, about 5 minutes.
Remove to a plate and repeat with remaining batter. 
You should have enough to make 4 large waffles. 
For the yogurt glaze: in a medium mixing bowl add yogurt, powdered sugar, and cream cheese. 
Beat with a mixer on low until creamy and smooth.
These waffles are soft, fluffy, and delicious!
To serve: add a warm waffle to a plate. 
Drizzle the yogurt glaze all over the top and then add chopped pecans. 
Serve warm and enjoy for breakfast, brunch, or dessert.
Anyone else eat their waffles like pizza? 
I had the leftovers for dessert tonight and they were sooo good!
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