Carrot Cake Waffles

Lee Murphy’s new cookbook, The Preservatory: Seasonally Inspired Recipes for Creating and Cooking with Artisanal Preserves, provides a lesson in creating unique jams and preserves—and showcases how to use them in deliciously unexpected ways. Exhibit A: these delightfully sweet carrot cake waffles made with Seville orange preserves.

  • By Lee Murphy
  • May 10, 2017


    2 cups all-purpose flour

    2 tsp baking powder

    ½ tsp salt

    ¼ cup sugar

    2 tsp ground cinnamon

    ½ whole nutmeg, grated

    4 eggs, separated

    ½ cup unsalted butter, melted

    1 cup whole milk

    1 cup grated carrots

    ½ cup preserves (Seville orange)

    ¼ cup chopped walnuts

    ¼ cup raisins

    ¼ cup unsweetened shredded coconut

    Maple syrup and whipped cream, for serving


    1. Combine flour, baking powder, salt, sugar, cinnamon and nutmeg in a large mixing bowl. In a separate bowl, whisk egg whites until stiff peaks form. Set aside.

    2. In yet another bowl, whisk together egg yolks, butter and milk. Blend well into dry mixture. Fold in grated carrots, preserves, walnuts, raisins and coconut. Lastly, fold in egg whites.

    3. Pour batter into a waffle maker and cook as per manufacturer’s instructions. Serve with warm maple syrup, whipped cream and extra preserves.

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