Carrot Cake Waffles with Maple Cream Cheese Drizzle

Prep Time:  10 minutes   |   Cook Time:  8 minutes   |   Total Time:  18 minutes   |   Servings:  8

Ingredients:

Waffles:

• 2 cups  Baker’s Corner  All Purpose Baking Mix
• 3 tablespoons  Stonemill  Ground Cinnamon
• ¼ cup  Baker’s Corner  Brown Sugar
• 1 cup  Friendly Farms  1% Milk
• 2 tablespoons  Carlini  Vegetable Oil
• 1  Goldhen  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 zip top bag, frozen for up to 3 months and reheated in a toaster.

Recipe Courtesy of Chef Scott, ALDI Test Kitchen