Sourdough Carrot Cake Waffles with Cream Cheese Syrup #BreadBakers

What could be more perfect for Easter breakfast or brunch than sourdough carrot cake waffles with a drizzle of cream cheese syrup? Not a single thing!

This recipe idea came to me last month when I was baking the sourdough sweet carrot waffles for Muffin Monday. I made a little note for myself, as a reminder to try carrot cake waffles someday. 

When our Bread Bakers host for April decided on Easter breads as our theme, some day came sooner rather than later! Waffles are, after all, a quick bread. 

Sourdough Carrot Cake Waffles with Cream Cheese Syrup

This recipe makes 7 Belgian-style waffles. If you aren’t eating them at once pop them in the toaster to reheat and refrigerate the cream cheese syrup. It’s still quite spreadable, even cold.  

Ingredients  

For the waffle batter:

1 1/2 cups or 190g all purpose flour

1/4 cup, tightly packed, or 50g brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon 

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup or 210g fed sourdough

1/2 cup or 120g mashed cooked carrots 

2/3 cup or 160ml milk 

1/4 cup or 60ml canola oil, plus extra for greasing the waffle iron

2 eggs 

For about 2/3 cup or 156ml cream cheese syrup:

4 oz or 113g cream cheese, softened

6 tablespoons powdered sugar, sifted

3 tablespoons milk, plus more to taste

1 teaspoon vanilla extract

Method

Make the cream cheese syrup by beating together the cream cheese and sugar until smooth. Whisk in the milk and vanilla. (Add a bit more milk if you prefer a thinner syrup.) Set aside while you make the waffles.

Preheat your waffle maker.

In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon and salt. 

In another smaller bowl, whisk together the sourdough starter, mashed carrot, milk, canola, and eggs until fully combined. 

Pour the wet ingredients into the dry ingredient bowl and fold until just combined. Do not overmix. 

Grease your waffle iron, top and bottom, with a little canola oil.

Add the batter to the waffle maker. The size of your waffle iron will depend on how much batter you add but try not to overfill. That just makes a huge mess when it overflows. 

Cook according to manufacturer’s instructions until the first set of waffles are golden brown. Remove from the waffle iron and keep warm in a low oven. 

Continue cooking waffles until all the batter is used up. 

Serve with lashing of cream cheese syrup. 

Enjoy! 

It’s the second Tuesday of the month so that means it’s time for Bread Bakers! As I mentioned above, we are sharing Easter breads. Check out the links below for inspiration. Many thanks to our host, Swathi of Zesty South Indian Kitchen.

• Choreg-Armenian Easter Bread by Sneha’s Recipe
• Chocolate Bunny Bread by A Day in the Life on the Farm
• Greek Tsoureki by A Messy Kitchen
• Sourdough Choreg-Armenian Easter Bread by Zesty South Indian Kitchen
• Sourdough Carrot Cake Waffles with Cream Cheese Syrup by Food Lust People Love
• Orange Blueberry Hot Cross Buns by Karen’s Kitchen Stories
• Jidase by Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Sourdough Carrot Cake Waffles!

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