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1
Preheat the oven to 350 degrees F. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes.
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2
Let cool slightly, then pulse 1/2 cup in a food processor until very finely chopped, but not ground.
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3
Roughly chop the remaining pecans for garnish.
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4
For the cream cheese frosting: Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute.
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5
Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth.
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6
Set aside.
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7
For the carrot cake: Turn the oven down to 200 degrees F. Preheat a waffle iron to medium-high.
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8
Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl.
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9
Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl.
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10
Stir in the coconut and carrots.
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11
Fold the carrot-egg mixture into the flour mixture until just combined (it's ok if there are lumps).
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12
Lightly brush the top and bottom of the waffle iron with oil.
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13
Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing).
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14
Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes.
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15
Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
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16
Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.
