Carrot Cake Waffles with Ginger Raisin Syrup

Serves 12

Peter Chan, executive chef; Photography by David Baldwin

2 quarts maple syrup
3 oz fresh ginger, peeled and sliced
1 lb raisins
2½ lbs waffle mix
½ tbsp cinnamon
2 tsp vanilla bean paste
1 lb carrots, shredded
2½ cups cold water
2½ cups fresh carrot juice
To taste candied pecans, julienned carrots, fresh blackberries, blackberry mascarpone whipped cream



To make the ginger raisin syrup, combine the maple syrup and ginger in a heavy-bottomed sauce pot. Bring to a simmer, then remove from heat and allow to cool. Once cool, strain to remove the ginger pieces. Add raisins and set aside.

To make the waffles, combine the waffle mix, cinnamon, vanilla bean paste, shredded carrots, cold water and fresh carrot juice in a large bowl until well mixed. Place 4 oz of waffle batter into a hot waffle iron and cook until crispy, golden brown. Cut waffle into four equal parts and place in a large bowl. Garnish with candied pecans, julienned carrots, blackberries and blackberry mascarpone whipped cream.

Top with warm ginger raisin syrup and serve.


When You Go
Harvest seasonal grill & wine bar
moorestown mall | 400 Route 38, moorestown
856-581-0044 |


July 2017
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