Waffle of the Month with Matt ‘Waffles’ Berzins | Carrot Cake Waffle with Easter Frosting
About the Author
“Those who know me well may know me by the nickname ‘Waffles’, which suffices to say, I’m a big fan. The crisp crust, fluffy center, and perfectly engineered syrup-collecting pockets always remind me of lazy weekend mornings and the promise of a day filled with comfort.” – Matt Berzins
If you know Matt, you know he has a passion for more than just property tax certificates. One of those is a never-ending quest for new and delicious waffles. Join him as he brings recipes from the tried & true to the bold & new straight to your feed, and hopefully to your table each month!
Waffle of the Month:
Carrot Cake with Easter Frosting
Everyone loves asking what your favorite holiday is. The most common answers are Christmas, Thanksgiving, and Birthdays, but I love any excuse to eat a ‘cheat’ meal. Easter is not a common answer, but with these carrot cake waffles, we might be able to change that. Make no mistake, this is not a healthy way to start your day but is a great way to bring some additional Easter magic to your table, as these waffles are as beautifully decorative as they are delicious. Today, we are modifying a basic carrot cake recipe into waffle form and whipping up a simple frosting. Then, we will use food coloring to brighten the frosting up to a beautiful rainbow of Easter pastels.
When we are finished, we will have a decorative and mouth-watering breakfast to enhance this special day and give the kids plenty of energy for the egg hunt.
What you’ll need:
Waffles:
2 1/2 cups flour
¼ cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
2 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
3 Tablespoons melted butter
2 cups buttermilk
1 teaspoon vanilla
1 cup grated carrot (peeled)
1 cup grated apple (peeled)
Frosting:
1/4 Cup Softened Butter
4 Ounces Cream Cheese
2 Cups Confectioners’ Sugar (Powdered Sugar)
1 teaspoon vanilla extract
Assorted Food Coloring
What to do:
Waffles:
- In a large bowl, mix together all of the dry ingredients.
- In a separate bowl, beat the eggs with a fork and add the buttermilk, vanilla and cooled melted butter.
- Add the wet ingredients to the dry ingredients and stir just until mixed: do not over mix! It will still look lumpy. Fold in the carrot and apple and stir to combine.
- Preheat your waffle iron according to the manufacturer and pour about ½ to ⅔ cup batter at a time. Cook until golden brown on both sides.
Frosting:
- Beat softened butter and cream cheese until well blended
- Add powdered sugar, ½ cup at a time, and vanilla extract. Continue to beat until creamy.
- Divide frosting into 6 parts and add food coloring a few drops at a time, mixing thoroughly, until desired color is achieved.
Wafflometer®: 9.5/10
These time-tested waffles score very high on the patented Wafflometer® and make the perfect family Easter breakfast. The slightly crisp crust and sweet yet savory center pair well with the dense frosting. You can make the frosting whatever colors you wish, but always start with a small amount of food coloring to achieve the typical Easter pastel. Too much will give bright, vibrant colors.
