Fluffy and ever-so-slightly chewy, it’s hard to believe these waffles are gluten-free. Slideshows:  More Waffle Recipes 

Silvana Nardone
Silvana Nardone
October 2013

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Credit: © Kamran Siddiqi

Recipe Summary test

total:
30 mins
Yield:
5
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 200° and set a rack in a rimmed baking sheet. In a medium bowl, whisk the flour with the baking powder, baking soda, cinnamon and salt.

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  • In a large bowl, whisk the brown sugar with the sour cream, butter, egg and 1 teaspoon of the vanilla. Using a wooden spoon, stir in the dry ingredients, then stir in the carrots and walnuts.

  • Preheat a waffle iron and brush with butter. Scoop 1/3 cup of the batter into the center of the iron, spreading the batter with the back of a spoon. Close the iron and cook until the waffle is deeply golden and crispy, about 5 minutes. Transfer the waffle to the rack in the oven. Repeat with the remaining batter.

  • Meanwhile, in a medium bowl, using a handheld electric mixer, beat the heavy cream at medium speed until soft peaks form. Reduce the speed to low and beat in the confectioners’ sugar, cream cheese and remaining 1 teaspoon of vanilla until firm peaks form.

  • Serve the waffles with the whipped cream and maple syrup.

Make Ahead

The waffles can be made earlier in the day and warmed in the oven.

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