Carrot Cake Waffle Recipe


| 3/30/2015 8:11:00 AM


Erin SheehanI had a cup of pineapple leftover in the fridge that had to be used up this weekend. When I saw a recipe that called for crushed pineapple in the local paper I knew I had to try it. They came out great. I hope you can whip up a batch to share with your family this Easter.

waffle

Carrot Cake Waffles

1 cup soy or almond milk with 1 tablespoon white vinegar added*
2 eggs
3 tablespoons packed brown sugar
1/4 cup vegetable oil
1 cup crushed pineapple
1/2 cup grated carrot
1 teaspoon vanilla extract
2 cups white flour (can substitute half wheat)
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts

*Add 1 tablespoon vinegar to a 1-cup measure. Fill to top with soy or almond milk and allow to sit for 5 minutes. Buttermilk can also be substituted.



Preheat waffle iron and spray baking surface with oil if needed.