Carrot Cake Waffles
Servings: 8 servings
Ingredients
- 15.25 ounces Carrot cake mix - 1 box
- 1 cup Water
- 3 Large eggs
- ⅓ cup Vegetable oil
- Cooking spray
Instructions
- Preheat the waffle maker according to the manufacturer's instructions.
- In a large mixing bowl, combine the carrot cake mix, water, eggs, and vegetable oil. Whisk or beat until the batter is smooth and well combined.
- Lightly coat the waffle iron with cooking spray. Pour about ½ cup of batter onto the center of the waffle iron, or use the amount recommended by your waffle maker.
- Close the lid and cook for about 4 minutes, or until the waffles are golden brown and crisp and the waffle maker indicates they are done.
- Carefully remove the waffle and repeat with the remaining batter. Serve warm with butter, maple syrup, whipped cream, or cream cheese frosting, if desired.
Notes
- Lightly spray the waffle maker before each batch to help prevent sticking.
- Avoid overfilling the waffle iron, as the batter expands while cooking.
- Waffles are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a toaster or 350 degree F oven for a few minutes to restore the crisp exterior.
- Freeze cooled waffles in a freezer-safe container for up to 2 months.
- Reheat directly from frozen in the toaster or oven.