Chef-owner Paul Reilly wanted to use a root vegetable in a sweet application this autumn. He settled on carrots, and immediately thought of carrot cake, which inspired this dish. To regular waffle batter he adds shredded carrots and carrot cake seasonings — cinnamon, ginger, nutmeg and clove — along with pecan pieces and golden raisins. The batter is cooked in a waffle iron set at 350 degrees Fahrenheit for three minutes. Reilly serves the dish with mascarpone cheese ...

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