Carrot Cake Date Waffles

Home > Blog/News > Carrot Cake Date Waffles

Written by | April 17th, 2020

Carrot Cake Date Waffles It’s important to have a balanced diet and start the day off on the right foot with a nutritious meal. Chef Stacy knows how to whip up a spectacular breakfast that provides not only all the nutrients, deliciousness, but also the CBD! Try out her CBD Whole Wheat Carrot Cake Date Waffles with toasted pecans topped with a luscious maple cream cheese icing. Note: Use fresh grated carrots. 

 #WeCarrotBoutyou #StayCalmandWaffleOn 

 

YIELD: 10 waffles 

CBD: 20mg per waffle
 

Ingredients: 

  • 1 cup AP flour 
  • 1 cup whole wheat flour 
  • 4 grams SōRSE powder 
  • 1/2 cup organic sugar 
  • 2 T light brown sugar 
  • 1/2 tsp salt 
  • 2 1/2 tsp. baking powder 
  • 1/2 tsp nutmeg, whole 
  • 2 tsp. cinnamon 
  • 2 eggs 
  • 1 1/2 cups buttermilk 
  • 1 T. vanilla extract 
  • 2 cups carrots, grated fresh 
  • 1/2 cup dates, chopped 

 

Icing: 

  • 8 oz. cream cheese, softened at room temp 
  • 4 oz. butter, unsalted, softened at room temp 
  • 6 oz. Grade B (if available) maple syrup 

 

Preheat oven to 300F. Spread the cinnamon and one whole nutmeg on lined baking tray. Heat for 5 minutes max, just until spices are aromatic. Let cool. Set oven to 250F. Mix all dry ingredients including SōRSE powder, together very well until completely incorporated. Add cinnamon and using a microplane (fine zester for citrus), lightly shave nutmeg into bowl. Mix again, to blend the spices in thoroughly. Turn waffle iron to let heat.
 

Separately, by hand or in mixer fitted with a whisk attachment, combine eggs, buttermilk, and vanilla in bowl. With mixer on low, increase to medium speed for about 5 minutes until frothy. Add freshly grated carrots and dates to wet mix. Slowly pour wet mixture into dry mixture, using a hand held whisk at first and then switching to a spatula. Do NOT overmix, just gently fold the mixture onto itself until no dry patches of flour appear. 

 

Open waffle iron, spray with pan release spray evenly. Using a level portion scoop (4 oz. – depending on your waffle maker size), scoop into cavity and use small offset spatula to spread evenly. Close iron, wait until light turns green. When each waffle is done, put on lined sheet pan and tent with foil. To keep crispy and hot place in oven for 15 minutes or until ready to serve. 

 

Whip cream cheese with mixer using paddle attachment until light and creamy, no visible bumps appear. Scrape down with spatula. Add butter. Whip another 3 minutes on medium speed. Scrape bowl (making sure to reach the very bottom). Put on speed 1, and slowly pour the syrup in until consistency is thick but saucy. 

Plate up waffles, pour maple cream over top. Garnish suggestion: toasted pecans and powdered sugar. 

X