Directions

1. Preheat the oven to 350°F. Spread all pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse ½ cup in a food processor until very finely chopped. Roughly chop the remaining pecans for garnish.
2. To prepare the frosting, combine cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about one minute. Add sugar, lemon juice, vanilla, and salt and beat until smooth. Set aside.
3. Lower the oven to 200°F. Insert Waffle Plates into the Flex Press Grill and begin to preheat the Grill.
4. In a large bowl, whisk together finely chopped pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt.
5. In a separate bowl, whisk together oil, milk, lemon zest, vanilla, and eggs. Stir in coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined.
6. Grease the cooking surfaces a with small amount of cooking oil and pour ¼-½ cup of batter onto the bottom Waffle Plate. Close Lid and cook until golden brown, about 4-6 minutes.
7. Remove cooked waffles and keep warm in the oven or cover with foil on a plate while repeating with remaining batter. When ready to serve, apply frosting to waffles, sprinkle with the chopped pecans, and dust with cinnamon.
8. Serve immediately and enjoy this favorite that every bunny will love!