Carrot Cake Waffles

Directions:

1. Insert the waffle plates into the Waffle & Pancake Maker and set the heat to medium.
2. In a pan, melt the butter over a medium heat. Remove from the heat and allow to cool a little.
3. Put the oven on low (to keep the waffles warm before serving).
4. In a large mixing bowl, add the melted butter, flour, baking powder, sugar, spice, eggs and milk and whisk everything together, until its combined and you have a smooth batter. Fold in the grated carrot.
5. When the green indicator light shows, pour approximately 80ml of batter into each waffle plate.
6. Close the lid and cook for approximately 3½ - 4 minutes, until golden.
7. Remove the waffles and repeat with the remaining batter. Transfer the cooked waffles to the oven to keep warm.
8. For the candied walnuts, toast the nuts in a dry pan for 3 to 4 minutes, over a medium heat, until lightly toasted. Add the maple syrup and continue to cook for further 3 to 4 minutes, stirring frequently, until it reduces down to a sticky coating. Tip the nuts onto a lined tray and leave to cool before roughly chopping. Set aside.
9. For the orange mascarpone, whisk all the ingredients together in a bowl, until you have a smooth, thick cream.
10. Serve the waffles, topped with the orange mascarpone, candied walnuts and a drizzle of maple syrup.