Brown Butter Carrot Cake Waffles

As seen on Global TV, Angie Quaale shares her Easter morning breakfast ideas! If you missed the recipe, here it is!

Brown Butter Carrot Cake Waffles

Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon kosher salt*
• 2 tablespoons sugar
• 1 ½ teaspoons baking soda
• 1 ½ teaspoon cinnamon*
• 1 teaspoon nutmeg*
• 1 ¾ cups buttermilk
• 2 eggs
• ¼ cup butter
• 1 teaspoon vanilla extract*
• 1 cup raisins
• 1 cup walnuts, toasted & chopped*
• 1 ½ cup freshly grated carrots
• Cooking spray for waffle iron
• *Available from Well Seasoned

Ingredients for Maple Nut Cream Cheese:

• 1 block cream cheese, softened
• ¼ cup maple syrup
• ¼ cup chopped toasted walnuts

Instructions:

1. For this recipe, we start by browning the butter. Heat the ¼ cup of butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add the cinnamon and nutmeg, stir to combine and remove from heat and cool to room temperature, about 30 minutes.
2. In a medium sized bowl, combine the flour, salt, sugar, baking soda. In a separate bowl, mix the buttermilk and the eggs. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine. Ladle the batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
3. To make Maple Cream Cheese combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a generous dollop of Maple Nut Cream Cheese