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Carrot Cake Waffle Recipe

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By Erin Sheehan | Mar 30, 2015

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I 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.

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.

In medium bowl, mix together eggs, brown sugar, oil, pineapple, carrot, milk/vinegar mixture and vanilla. In a separate bowl, mix flour, baking powder, salt and cinnamon. Add to the batter and stir just enough to combine. Add in walnuts and stir enough to evenly distribute them.

Cook waffles according to your waffle iron directions. Makes about 6 medium-sized waffles.

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