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