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preheat the oven to 200 and set a rack in a rimmed baking sheet. in a medium bowl, whisk the flour with the baking powder, baking soda, cinnamon and salt. in a large bowl, whisk the brown sugar with the sour cream, butter, egg and 1 teaspoon of the vanilla. using a wooden spoon, stir in the dry ingredients, then stir in the carrots and walnuts. preheat a waffle iron and brush with butter. scoop 1/3 cup of the batter into the center of the iron, spreading the batter with the back of a spoon. close the iron and cook until the waffle is deeply golden and crispy, about 5 minutes. transfer the waffle to the rack in the oven. repeat with the remaining batter. meanwhile, in a medium bowl, using a handheld electric mixer, beat the heavy cream at medium speed until soft peaks form. reduce the speed to low and beat in the confectioners sugar, cream cheese and remaining 1 teaspoon of vanilla until firm peaks form. serve the waffles with the whipped cream and maple syrup.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping