Classic Easter dessert gets recast for breakfast

This Easter, we’ve decided you can have cake for breakfast. After all, it is a holiday that’s already loaded with treats, so why not embrace the sweeter side of every meal.

We took all of the flavors of a classic carrot cake — golden raisins, grated carrots, chopped walnuts and brown sugar — and combined them into a crispy waffle perfect for breakfast or lunch. You even could serve them for dessert with vanilla ice cream.

The waffles also can be prepared ahead, then frozen (separated by kitchen parchment). When ready to serve, just pop them into the toaster.

Carrot Cake Waffles With Ginger-Raisin Syrup

Makes 4 large waffles

For the ginger-raisin syrup:

1 cup packed

brown sugar

1/2 cup water

1/3 cup

golden raisins

2 tablespoons grated fresh ginger

1 teaspoon

dry ground ginger

For the waffles:

2 eggs

2 tablespoons packed brown sugar

1/4 cup vegetable oil

8-ounce can crushed pineapple (not drained)

1/2 cup toasted, chopped walnuts

1/2 cup packed grated carrot

1 cup buttermilk

1 teaspoon

vanilla extract

2 cups

all-purpose flour

4 teaspoons

baking powder

1/4 teaspoon

table salt

1 teaspoon -cinnamon

Butter, optional

To make the syrup, in a small saucepan over medium-high, combine the brown sugar, water, raisins and both gingers. Bring to a simmer, stirring to combine, and heat until the sugar has dissolved. Remove the pan from the heat and set aside to steep.

Heat a waffle iron to medium-high. Heat the oven to 250 degrees.

In a medium bowl, whisk together the eggs, brown sugar, oil, pineapple, walnuts, carrot, buttermilk and vanilla. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Gently stir the dry ingredients into the liquid ingredients just until combined.

Spray the waffle iron with cooking spray and add 2/3 cup of batter, or an appropriate amount for your waffle iron. Cook as directed for your waffle iron, or until golden brown. Keep warm on a baking sheet in the oven while you cook the remaining waffles. Serve with butter, if desired, and the warm syrup.

Per serving: 850 calories; 240 calories from fat (28 percent of total calories); 27 g fat (3.5 g saturated; 0 g trans fats); 110 mg cholesterol; 138 g carbohydrate; 5 g fiber; 82 g sugar; 15 g protein; 800 mg sodium.