Today I am excited to share some of my favorite carrot recipes. If you have carrots growing in your garden you are probably enjoying being able to pick them and enjoy their ultra sweet flavor. A store carrot doesn’t hold a candle to how sweet and delicious a garden carrot is. They are so yummy in many recipes I am excited to share with you. The first recipe being these Carrot Waffles with Cinnamon Cream Syrup. We make these all the time when I have a bag of carrots that are just about to go bad, or if I have several from my garden. I shred the carrots in my food processor and bag them in 1 or 2 cup measurements. The frozen carrots work perfectly in these waffles and helps the dough be soft and moist.  Did I mention the cinnamon syrup? Heavenly!!  The combination is a fantastic way to enjoy your carrots for breakfast..or any time of day 😉

Recipe: Breakfast, Recipe: Grains, Recipe: Food Storage, Carrot Waffles with Creamy Cinnamon Syrup, Garden Recipes, Favorite Carrot Recipes, Deals to Meals,
Other favorite carrot recipes:

Spiced Carrot Waffles
  1. 1 c. white flour
  2. 1/2 c. wheat flour
  3. 1/4 c. corn meal
  4. 1 T. baking powder
  5. 2 t. cinnamon
  6. 1/4 t. nutmeg
  7. 1/2 t. salt
  8. 3 T. sugar
  9. 2 eggs (or egg powder and water equivalent)
  10. 1 3/4 c. water (or you could use buttermilk and leave out the powdered milk)
  11. 5 T. dry powdered milk
  12. 1 c. packed shredded carrots
  13. 1/4 c. oil
  14. 1/4 c. applesauce
Cinnamon Cream Syrup
  1. 1 c. granulated sugar
  2. 1/2 c. corn syrup
  3. 1/4 c. water
  4. dash of salt
  5. 1 t. cinnamon
  6. 1 t. vanilla
  7. 1/2 (12oz.) can of evaporated milk
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  1. Stir together the wet ingredients, spices, and baking powder. Add
  2. the flour and cornmeal and mix until incorporated. For an even fluffier waffle
  3. (who has time for this??), you can separate the eggs, beat the whites to a
  4. stiff peak, and fold them into the recipe before cooking. This will make your
  5. waffles more fluffy if you have the time. Cook waffles on a hot waffle iron.
  6. Serve with Cinnamon Syrup.
  7. Syrup:In a saucepan, combine the first five ingredients. Bring to a boil
  8. over medium heat; boil and stir for 2 minutes. Cool for 5 minutes. Stir in milk
  9. and vanilla. Serve over pancakes, waffles or French toast.
  10. TIP: I could tell reading through the ingredients that I would
  11. love this recipe so I chopped extra carrots to freeze for a later breakfast in
  12. a hurry.
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