Carrot Cake Waffles

Makes 4 to 6 servings

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2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

Pinch of nutmeg

Pinch of cloves

2 eggs, lightly beaten

3/4 cup buttermilk

3/4 cup whole milk

1/4 cup shredded carrot

1/2 ounce chopped walnuts

1/2 ounce dried currants

Frosting (optional)

8 ounces butter, room temperature

8 ounces cream cheese (low-fat or regular), room temperature

½ pound confectioners sugar

½ teaspoon vanilla extract

1 teaspoon lemon zest

1 ½ tablespoons lemon juice

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1.   To make the waffles: Combine flour, baking powder, baking soda, sugar, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, combine eggs, buttermilk, and milk. Fold the wet ingredients into the dry ingredients and then stir in the carrot, walnuts, and currants. Allow mixture to rest for 15 minutes while you heat the waffle iron.

2.   Pour half the batter into waffle iron, spreading it gently. Close the lid and cook until waffle is golden and crispy, following manufacturer's instructions. (Batter should yield 8 square waffles).

3.   If using frosting, combine ingredients, whisking until smooth.

4.   To serve, plate each waffle and top with maple syrup, frosting, or both.

Per serving: 520 calories; 15 grams protein; 43 grams carbohydrates; 8 grams sugar; 35 grams fat; 143 milligrams cholesterol; 548 milligrams sodium; 2 grams dietary fiber.

- From Lauren Geary of Little Spoon Cafe

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