Carrot, Coconut, Pecan, Raisin Waffle


This recipe is adapted from a Dorie Greenspan’s Waffle book – they are amazing!! I used buttermilk and a little less sugar and made a cream cheese glaze – so hearty and yummy!

1/2 c golden raisins
2 c grated carrots
2/3 c pecans, finely chopped
2/3 c coconut, shredded unsweetened
1 stick butter, melted
1 c all purpose flour
2 c whole wheat flour
2 TBSP baking powder
1/2 tsp salt
1 TBSP cinnamon
2 tsp ground ginger
1/3 c brown sugar
3 c buttermilk
4 eggs
2 tsp vanilla

Cream Cheese Icing:
3 oz cream cheese softened
2 TBSP half and half
2 tsp cinnamon
2 TBSP powdered sugar

Combine dry ingredients. Combine wet ingredients. Mix together until combined. Pour into your favorite waffle iron.

For the icing – combine all the ingredients into a mini processor, if it is too thick add a little more 1/2 and 1/2.

Makes 5 – 6 large waffles (4 squares).

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