Carrot cake waffles with orange mascarpone and candied walnuts

Carrot cake waffles with orange mascarpone and candied walnuts
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min

Fluffy waffles meet carrot cake in this delicious recipe. Top the golden waffles with candied walnuts and serve with orange mascarpone.

Next time: try our savoury waffles with smoked salmon, avocado and eggs.

 

Nutrition: per serving

Calories
673kcals
Fat
43.8g (24g saturated)
Protein
13.8g
Carbohydrates
54.6g (21g sugars)
Fibre
2.7g
Salt
0.9g
Calories
673kcals
Fat
43.8g (24g saturated)
Protein
13.8g
Carbohydrates
54.6g (21g sugars)
Fibre
2.7g
Salt
0.9g

Ingredients

For the waffles

  • 100g unsalted butter, plus extra to grease
  • 250g plain flour
  • 1 tbsp baking powder
  • 1 tbsp light brown sugar
  • 2 tsp mixed spice
  • 2 medium free-range eggs
  • 400ml whole milk
  • 1 medium carrot, finely grated
  • Maple syrup, honey or golden syrup to serve

For the candied walnuts

  • 50g walnut halves
  • 5 tbsp maple syrup, honey or golden syrup

For the orange mascarpone

  • 250g mascarpone
  • Finely grated zest 1 orange
  • 2-3 tbsp icing sugar, sifted
  • ½ tsp vanilla bean paste

You’ll also need

  • Waffle iron

Method

  1. For the candied walnuts, toast the nuts in a dry pan for 3-4 minutes over a medium heat until lightly toasted. Add the maple syrup/honey/golden syrup and cook, stirring, for 3-4 minutes until it reduces to a sticky coating. Tip the nuts onto a lined tray and leave to cool, then roughly chop. Set aside.
  2. For the orange mascarpone, combine all the ingredients in a bowl. Set aside until ready to use.
  3. For the waffles, lightly grease a waffle iron to high. In a pan, melt the butter over a medium heat, then cook until it’s foaming and smells nutty. Pour the browned butter into a large bowl, then set aside to cool for 5 minutes. Add the flour, baking powder, sugar, spice, eggs and milk, then whisk to combine. Fold in the grated carrot.
  4. Pour a ladleful of batter into the hot waffle iron, spreading to fill, then close and cook for 5-6 minutes until golden and cooked through. Set aside and repeat with the remaining batter, keeping the cooked waffles warm in a low oven (see Make Ahead).
  5. Serve 1-2 waffles per person, topped with mascarpone, some candied walnuts and an extra drizzle of maple syrup, honey or golden syrup.

delicious. tips

  1. Don’t have a waffle iron? Heat a ridged griddle pan over a medium heat. Lightly oil the pan, then spoon several tbsp of the waffle mixture into it and cook for 4-5 minutes until small bubbles begin to appear all over the surface. Carefully flip the waffle (it will still be runny on top), then cook on the other side for another 3-4 minutes. Transfer to a warm oven while you cook the remaining batter.

  2. Make all the elements up to 1 day ahead. Cool the waffles, then store between sheets of baking paper in a sealed container. Reheat in a moderate oven to serve. Or freeze the waffles for up to 3 months – defrost and refresh in a moderate oven or a toaster.

Recipe By

Jess Meyer

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