Carrot waffles with curd cream

Ingredients:

Carrot waffles

• 1 cup premium flour
• 0.5 cups of sugar
• 1 teaspoon baking powder
• 1 tsp ground cinnamon, plus extra for sprinkling
• 3/4 tsp baking soda
• 0.5 tsp ground ginger
• 0.5 tsp fine salt
• 1/3 cup vegetable oil, plus a little extra for greasing the waffle iron
• 1/4 cup milk
• 0.5 tsp finely grated lemon zest
• 0.5 tsp vanilla extract
• 2 large eggs
• 1/4 cup sweet coconut flakes
• 2 medium carrots, grated (1 cup)
• 0.5 cup pecans, plus extra for garnish
• Special equipment: Waffle iron (preferably for Belgian waffles)

Curd cream

• 150 g cream cheese at room temperature
• 2 tbsp (30 g) butter at room temperature
• 0.5 cup powdered sugar
• 1 teaspoon freshly squeezed lemon juice
• 0.5 tsp vanilla extract
• A pinch of fine salt

Preparation:

1. Preheat oven to 350°F (175°C). Place all the nuts on a baking sheet and toast them for 8-10 minutes. Cool slightly and pulse 0.5 cups of pecans in a food processor until finely chopped, but do not overcook. Coarsely chop the remaining nuts for garnish.
2. Butter creamMeanwhile, in a small bowl, beat the cream cheese and butter with a hand mixer for 1 minute until smooth. Add the sugar, lemon juice, vanilla, and salt and beat again.
   
   Carrot wafflesReduce oven temperature to 95°C (205°F). Preheat waffle iron to medium-high. In a large bowl, combine pecan crumbs, flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Stir in coconut and carrots. Mix well.
3. Grease the heating surface of a waffle iron. Fill the pans 3/4 full with batter. Carefully cover with a lid and bake the waffles for 4–6 minutes, until golden brown and slightly crispy.
4. Place the finished waffles in a warm oven to keep them warm, or cover with foil. Top each waffle with cream cheese frosting and sprinkle with nuts and cinnamon.
   
   Note
   
   The waffles can be frozen for up to 1 month in an airtight bag. Then reheat them in a toaster or oven at 150°C..