A delicious and beautiful dessert prepared in your very own waffle iron!
The Batter
2 Cups Sugar
4 Eggs
1 Cup Oil
2 tsp Vanilla
2 Cups Flour
2 tsp Baking Soda
1 tsp Salt
2 tsp Cinnamon
2 Cups Shredded Carrots
The Frosting
1 Stick of Butter Softened
1 8oz Package of Cream Cheese Softened
1 Pound Powdered Sugar
1/2 tsp Vanilla
Method:
Combine all ingredients for the batter in a large bowl with a whisk until smooth. Reserve
Using a mixer with a paddle attachment, cream together the butter and cream cheese. Scrape down the sides of the bowl often. Mixture should be light and fluffy. Add sugar on low speed a little at a time until all sugar is incorporated. Add vanilla and mix on medium high until light and fluffy again.
Heat your waffle iron and spray the grates. Spoon in the batter to fill in the grates. Close and cook for about 8 minutes. Carefully remove the cakes and let cool. They will be soft when removed, but will harden as they cool.
Spread frosting on each layer and stack them up. Refrigerate. Slice and serve!
Makes 2 cakes (8 waffles total)