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Carrot Cake Waffles: A Father’s Day Breakfast Treat

This Father’s Day, let the dads in your life eat cake (or the next best thing) for breakfast.

June 5, 2017

They always warned me it would happen, but I never believed them until it was too late. “There’s no way that I will ever do that!” I would say.

But, then the unexpected occurred: I married my father.

Of course, I didn’t really marry my father. But, when I take a step back and compare my husband and dad side by side, I am a bit shocked by the similarities. To start, they both refuse to throw anything away. The empty box to the blender we no longer own? Put it in the garage! Birthday cards from 1992? There’s a file for that! Free junk on the side of the road? They can’t believe someone is giving away perfectly good free junk! Of course, there is a lot more in common than their need to hold on to useless tchotchkes.

They are both kind, smart, sensitive men. They will do anything to help someone in need, whether it’s a friend or stranger. Family is the most important thing in their lives and will always come first, no matter what. They like to tinker and create and build and laugh (that’s why they need all of those spare cardboard boxes and junk from the side of the road). They both would prefer to stay in their bathrobes for as long as possible and eat nothing but sweets all day long.

A day of indulgence is good for everyone, so this Father’s Day the two most important men in my life are getting exactly what they want: cake and bathrobes. Now, of course, as a mother and a chef, I can’t let them really eat cake in the morning with a clear conscience. However, I’ve discovered the next best thing: carrot cake waffles.

Sweet and savory waffles combine carrots, cinnamon, pecans and coconut for the amazing flavor of carrot cake delivered in a delightful toasty package. They are indulgent, but still give a nod to nutrition. Surprisingly easy to make, with kitchen staples most of us already have on hand, they also freeze perfectly for future non-celebratory mornings. Let the men in our lives (and the kids and ourselves) eat cake this Father’s Day!

Carrot Cake Waffles

Yield: makes about eight waffles

Ingredients

  • 1-and-3/4 cups milk
  • 2 teaspoons lemon juice
  • 1/4 cup canola or sunflower oil
  • 1 teaspoon vanilla extract
  • 1-and-3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1-and-1/2 teaspoons baking powder
  • 1-and-1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup toasted pecans, chopped (optional)

Preparation

Combine milk and lemon juice in a large measuring glass and let sit for five minutes. Stir in oil and vanilla.

In a large bowl, combine flours, sugar, baking powder, cinnamon and salt. Add milk mixture and stir until combined. Gently fold in carrots, coconut flakes and pecans.

Preheat waffle iron to its highest setting. Cook waffles according to the manufacturer’s instructions. Keep waffles warm by placing them, uncovered, on a wire rack set over a baking sheet in a 200° F oven.

Note: Make a double batch and freeze the waffles for a later time. Simply reheat in the toaster or toaster oven.

 


SUPPORTED BY

Jackie Freeman

Recipe developer, food stylist and culinary tinkerer, Jackie Freeman has worked in the culinary field for over 20 years as a private chef, cheesemaker, culinary instructor, recipe editor and a radio and video personality.

More stories by Jackie Freeman

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