Waffled Carrot Cake
"With no oven, baking pans or cooling required, these tender cakes have the added bonus of extra surface area for cream cheese frosting. They are great for breakfast, brunch, or topped with a scoop of ice cream, for dessert...."
INGREDIENTS
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1/2 cup pecan halves, plus extra for garnish
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4 ounces cream cheese, room temperature
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2 tablespoons unsalted butter, room temperature
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1/2 cup confectioners' sugar
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1 teaspoon fresh lemon juice
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1/2 teaspoon pure vanilla extract
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Pinch fine salt
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1 cup all-purpose flour
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1/2 cup sugar
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1 teaspoon baking powder
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1 teaspoon ground cinnamon, plus more for dusting
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3/4 teaspoon baking soda
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1/2 teaspoon ground ginger
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1/2 teaspoon fine salt
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1/3 cup vegetable oil, plus more for brushing waffle iron
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1/4 cup milk
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1/2 teaspoon finely grated lemon zest
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1/2 teaspoon pure vanilla extract
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2 large eggs
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1/4 cup sweetened shredded coconut
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2 medium carrots, shredded (1 cup)
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Special equipment: waffle iron (preferably Belgian style)
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