Carrot Cake Waffles with Maple Cream Cheese Drizzle
- For waffles: Preheat waffle iron. In a large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated.
- Fold in pecans, raisins and carrot.
- Coat waffle iron with butter spray. Ladle ½ cup of batter onto iron. Cook for 6-8 minutes or until waffle is golden brown. Serve immediately.
- For cream cheese drizzle: Using an electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles.
TIP: Waffles can be placed in zip top bag, frozen for up to 3 months and reheated in a toaster.
Recipe Courtesy of Chef Scott, ALDI Test Kitchen