Whole Wheat Carrot Cake Waffles with Cream Cheese Whipped Cream

Ingredients (21)

• 1 cup whole wheat flour≈ 128 g
• 1 cup all-purpose flour≈ 125 g
• 1 cup chopped walnuts≈ 120 g
• 1/4 cup light brown sugar≈ 55 g
• 2 teaspoons ground cinnamon≈ 5 g
• 1 1/2 teaspoons baking powder≈ 7 g
• 1 1/2 teaspoons baking soda≈ 9 g
• 1/4 teaspoon ground nutmeg ((or a few scratches of whole nutmeg on a fine grater))≈ 0.7 g
• 1/4 teaspoon ground cloves≈ 0.7 g
• 1/4 teaspoon kosher salt≈ 1 g
• 1 1/2 cups milk ((I used 1%))≈ 366 g
• 1 1/2 cups finely grated carrot≈ 165 g
• 3/4 cups finely chopped fresh pineapple ((or canned crushed pineapple, drained))≈ 178 g
• 1/2 cup unsalted butter ((1 stick), melted)≈ 114 g
• 1/2 cup plain Greek yogurt ((I used nonfat))≈ 123 g
• 2 eggs ((large))≈ 100 g
• 1 teaspoon vanilla extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

• 4 ounces cream cheese, (softened (the kind in a brick, not lowfat, not whipped, not the kind in a tub))113 g
• 1/4 cup granulated sugar≈ 50 g
• 3/4 teaspoon vanilla extract≈ 3.2 g
• 1 cup heavy cream, (cold )≈ 238 g

flour 253 gbatter 1501 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.

• Liquid193% · 79th percentile · median 150%
• Egg40% · 28th percentile · median 40%
• Fat45% · 77th percentile · median 31%
• Sugar22% · 70th percentile · median 15%
• Leavening6.3% · 83rd percentile · median 4.1%
• Salt0.4% · 42nd percentile · median 0.7%