Carrot Cake Waffles

Step 1

Preheat the oven to 350°F. Spread all pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse ½ cup in a food processor until very finely chopped. Roughly chop the remaining pecans for garnish.

Step 2

To prepare the frosting, combine cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about one minute. Add sugar, lemon juice, vanilla, and salt and beat until smooth. Set aside.

Step 3

Lower the oven to 200°F. Insert Waffle Plates into the Flex Press Grill and begin to preheat the Grill.

Step 4

In a large bowl, whisk together finely chopped pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt.

Step 5

In a separate bowl, whisk together oil, milk, lemon zest, vanilla, and eggs. Stir in coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined.

Step 6

Grease the cooking surfaces a with small amount of cooking oil and pour ¼-½ cup of batter onto the bottom Waffle Plate. Close Lid and cook until golden brown, about 4-6 minutes.

Step 7

Remove cooked waffles and keep warm in the oven or cover with foil on a plate while repeating with remaining batter. When ready to serve, apply frosting to waffles, sprinkle with the chopped pecans, and dust with cinnamon.

Step 8

Serve immediately and enjoy this favorite that every bunny will love!