It's not exactly fair to say Levi didn't like Jessica Holmes' carrot cake waffle – after all, he dumped it before he even tried a bite. But not only does Jessica promise this recipe is really delicious, she says it's also a great way to get children – and adults – to eat their daily veggies.
These are also excellent to make when you have overripe, brown bananas around the house that you're not sure what to do with.
This segment is a web exclusive for KTLA's California Cooking: Episode 2.
Note: This recipe is just a guideline. Jessica’s cooking philosophy is all about having the freedom to adjust a recipe and improvise in the kitchen based on your personal preferences.
For the waffle:
- 1 pancake mix (add water or almond milk)
- 1 overripe banana, mashed
- 1 cup shredded carrots (can be fresh or from a bag)
- handful of raisins
- ½ cup of pecans or other similar nut
- 1 tablespoon of cinnamon-sugar (bottled)
- 1 tablespoon of vanilla
- Maple syrup
For the optional cream cheese drizzle:
- Half block of softened cream cheese
- 2 to 3 tablespoons of powdered sugar, depending on how sweet you want it
- Splash of milk
To make waffles:
- Make the boxed pancake mix as directed on the box. (Jessica uses water or almond milk in hers).
- Place the shredded carrots raisins and nuts in the pancake mix butter. Mix in the cinnamon-sugar, vanilla and banana.
- If using waffle maker, turn it on and butter the inside.
- Pour the batter in and bake for about one minute, until nice and golden brown.
- Optional: Top with butter and maple syrup to serve.
- Serving size depends on how big your waffle maker is. And if you don't have a waffle maker, you can always make pancakes instead.
To make the cream cheese drizzle:
- Using a hand mixer, blend the cream cheese and sugar, using a splash of milk to thin the mixture out enough to drizzle over the waffles.
*Jessica used this $10 waffle maker you can buy at Crate and Barrel.