{"id":59411,"date":"2015-08-28T01:30:09","date_gmt":"2015-08-27T17:30:09","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=59411"},"modified":"2025-01-20T19:46:56","modified_gmt":"2025-01-21T00:46:56","slug":"carrot-cake-waffles-with-ginger-raisin-syrup","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2015\/08\/28\/carrot-cake-waffles-with-ginger-raisin-syrup\/","title":{"rendered":"Carrot Cake Waffles with Ginger Raisin Syrup"},"content":{"rendered":"

This Easter, we’ve decided you can have cake for breakfast. After all, it is a holiday that’s already loaded with treats, so why not embrace the sweeter side of every meal.<\/p>\n

We took all the flavours of a classic carrot cake — golden raisins, grated carrots, chopped walnuts and brown sugar — and combined them into a crispy waffle perfect for breakfast or lunch. You even could serve them for dessert with a topping of vanilla ice cream.<\/p>\n

The waffles also can be prepared ahead, then frozen (separated by kitchen parchment). When ready to serve, just pop into the toaster.<\/p>\n

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shutterstock<\/figcaption><\/figure>\n

CARROT CAKE WAFFLES WITH GINGER RAISIN SYRUP<\/strong><\/p>\n

Makes 4 large waffles
\nServings: 30 minutes<\/p>\n

For the ginger-raisin syrup:
\n1 cup packed brown sugar
\n1\/2 cup water
\n1\/3 cup golden raisins
\n2 tablespoons grated fresh ginger
\n1 teaspoon dry ground ginger<\/p>\n

For the waffles:
\n2 eggs
\n2 tablespoons packed brown sugar
\n1\/4 cup vegetable oil
\n8-ounce can crushed pineapple (not drained)
\n1\/2 cup toasted, chopped walnuts
\n1\/2 cup packed grated carrot
\n1 cup buttermilk
\n1 teaspoon vanilla extract
\n2 cups all-purpose flour
\n4 teaspoons baking powder
\n1\/4 teaspoon table salt
\n1 teaspoon cinnamon
\nButter, optional<\/p>\n

To make the syrup, in a small saucepan over medium-high, combine the brown sugar, water, raisins and both gingers. Bring to a simmer, stirring to combine, and heat until the sugar has dissolved. Remove the pan from the heat and set aside to steep.<\/p>\n

Heat a waffle iron to medium-high. Heat the oven to 250 F.<\/p>\n

In a medium bowl, whisk together the eggs, brown sugar, oil, pineapple, walnuts, carrot, buttermilk and vanilla. In a small bowl, whisk together the flour, baking powder, salt and cinnamon.<\/p>\n

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Gently stir the dry ingredients into the liquid ingredients just until combined.<\/p>\n

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<\/p>\n

Spray the waffle iron with cooking spray and add 2\/3 cup of batter, or an appropriate amount for your waffle iron. Cook as directed for your waffle iron, or until golden brown. Keep warm on a baking sheet in the oven while you cook the remaining waffles.<\/p>\n

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Serve with butter, if desired, and the warm syrup.<\/p>\n","protected":false},"excerpt":{"rendered":"

This Easter, we’ve decided you can have cake for breakfast. After all, it is a holiday that’s already loaded with …<\/p>\n","protected":false},"author":44,"featured_media":59708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-59411","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-alison-ladman","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/59411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=59411"}],"version-history":[{"count":1,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/59411\/revisions"}],"predecessor-version":[{"id":286303,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/59411\/revisions\/286303"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/59708"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=59411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=59411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=59411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}