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1
*If your currants are not moist and plump, place them in a heatproof bowl and pour boiling water over them; let steep for a minute, drain, turn out onto a paper towel and pat them dry; set aside.
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2
Toss together the carrots, pecans, coconut, and currants in a bowl; set aside.
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3
Preheat a waffle iron.
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4
Melt butter and reserve.
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5
In a bowl, whisk the flour, baking powder, salt, cinnamon, ginger, and sugar together.
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6
In another bowl, beat the milk, eggs, and vanilla together using a whisk.
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7
Add the liquid ingredients to the dry ingredients; whisk until just combined.
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8
Stir in the carrot mixture; then mix in the melted butter.
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9
Lightly butter or spray the grids of the waffle iron; if needed, brush or spray the grids again only is subsequent waffles stick.
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10
Spoon about 1 cup batter (or whatever is recommended by your waffle iron maker) onto the grids.
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11
Use a metal spatula or wooden spoon to spread the batter almost to the edge.
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12
Close the lid and bake until browned and lightly crisped.
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13
Carefully turn the waffle over, turning it top to bottom and front to back, and continue to bake 1 minute or longer.
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14
*Before measuring out the batter for each new waffle, stir to redistribute the ingredients.
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15
Top with warmed maple syrup or honey.
