Carrot cake waffles with orange mascarpone and candied walnuts
- February 2022
- Serves 4-6
- 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.
- Vegetarian recipes
- 43.8g (24g saturated)
- 54.6g (21g sugars)
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
- 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.
- For the orange mascarpone, combine all the ingredients in a bowl. Set aside until ready to use.
- 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.
- 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).
- Serve 1-2 waffles per person, topped with mascarpone, some candied walnuts and an extra drizzle of maple syrup, honey or golden syrup.
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.
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.
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