Carrot Cake Waffles with Maple Cream Cheese Drizzle

Carrot Cake Waffles with Maple Cream Cheese Drizzle

Ingredients:

Waffles:
2 cups Baker’s Corner All Purpose Baking Mix

3 tablespoons Stonemill Essentials Ground Cinnamon

¼ cup Baker’s Corner Brown Sugar

1 cup Friendly Farms 1% Milk

2 tablespoons Carlini Vegetable Oil

1 Golden Large Egg

½ cup Southern Grove Chopped Pecans

½ cup Southern Grove Raisins

1 cup grated carrot

Carlini Butter Cooking Spray, as needed

Cream Cheese Drizzle:
8 ounces Happy Farms Cream Cheese, room temperature

1 cup Specially Selected 100% Pure Maple Syrup

Directions:                  

1.For Waffles: Preheat waffle iron. In a large bowl, combine baking mix, cinnamon, and brown sugar.  Whisk in milk, oil, and egg until fully incorporated.

2.Fold in pecans, raisins, and carrot.

3.Coat waffle iron with butter spray. Ladle ½ cup of batter onto iron. Cook for 6-8 minutes or until waffle is golden brown. Serve immediately.

4.For cream cheese drizzle: Using an electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles.

TIP: Waffles can be placed in the zip-top bag, frozen for up to 3 months and reheated in a toaster.