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Lifestyle

10.04.2017

Delicious Easter waffles with cream cheese frosting

To celebrate Easter, Dani and Michael from the blog “Flowers On My Plate” reveal their own unique spin on traditional carrot cake. These Easter waffles with cream cheese frosting are set to be everyone’s favourite!

Hi Dani, hi Michael. Just looking at the photos on your blog left us feeling hungry! What inspired this mouth-watering waffle recipe?

Easter always makes us think of the Easter Bunny. And what do bunnies like eating? Exactly – carrots! And as we love veg too, it was the perfect excuse to use them in a sweet treat.

Carrot cake was our first idea but it’s been done before. So instead of the classic cake we decided to create carrot cake waffles. Nice thick Belgium waffles made with buttermilk dough. Slightly crisp on the outside and lovely and fluffy inside.

But you didn’t stop at waffles. You came up with a frosting too!

We certainly did! Our carrot cake waffles are best served with a generous dollop of cream cheese frosting on top. Tangy lemon peel adds a fresh, spring flavour.

Mmmmhhh, sounds amazing. Let’s get to the recipe...

Easter Waffles

Makes 6-8 waffles:

150g butter (room temperature)
3 eggs
100g sugar (brown sugar is fine too)
Pulp of one vanilla pod
1 large carrot (approx. 90g)
120ml buttermilk
230g flour (we use spelt flour)
40g ground hazelnuts
1 teaspoon baking powder
1 pinch of salt
Decorate with some finely grated carrot and/or carrot ends with greenery, and roasted pecans

For the cream cheese frosting:

150g cream cheese
150g thick natural yoghurt (10% fat)
Rind of half a lemon (organic)
2-3 tablespoons of icing sugar

To make the waffle mixture, mix the flour, hazelnuts, baking powder and salt in a bowl. Separate the eggs. Put the egg whites to one side for later and use a hand mixer to whisk the yokes with butter and sugar until creamy and light. Grate the carrot and add to the egg yoke mix. Then stir in the buttermilk.

Add the flour mix to the egg yoke mass and stir until the ingredients are evenly mixed. Whip the egg whites until stiff and fold them into the mixture. Preheat the waffle iron and make 6-8 waffles. Tip: never stack cooked waffles as steam may cause them to become soggy. Lay them side by side instead.

To make the frosting, mix the cream cheese with the yoghurt, lemon peel and icing sugar. Serve the warm waffles with a generous portion of frosting, and garnish with grated carrot/carrot ends and roasted pecans.

Waffles always taste best when freshly made but you can warm them up in a toaster if that’s not possible.