Carrot Cake Waffles

Yet again, another holiday has snuck up on me. Hard to believe it is already April and Easter is this weekend! I feel like I had corned beef and cabbage just yesterday. But thanks to Erin of Big Fat Baker and the Holiday Recipe Club, I remembered to start whipping up Easter treats in the nick of time.

For this holiday, our designated ingredients from which we had to choose at least one were spinach, carrots and eggs. This recipe incorporates the last two to create carrot cake waffles! Because what’s better than carrot cake for dessert than for breakfast? What took these waffles over the edge for me was the maple nut cream cheese spread. It’s divine!

Don’t forget to check out what everyone else made who participated this holiday. I am especially curious to see what Easter-themed recipes contain spinach since that one stumped me.

One year ago: Chocolate Cookies ‘n’ Creme Cookies


Makes approximately 7 waffles



4 Tbsp (1/2 stick) butter

1 tsp cinnamon

1 tsp nutmeg

1 tsp allspice

1-1/2 cups all-purpose flour

1/2 cup 100% whole wheat flour

1/2 tsp salt

2 Tbsp sugar

1-1/2 tsp baking soda

1-3/4 cups lowfat buttermilk

2 eggs, separated

1/2 tsp vanilla extract

1 cup raisins

1 cup walnuts, chopped

1-1/2 cup finely grated carrots

Cooking spray for waffle iron


8 oz. reduced fat cream cheese, softened

3-4 Tbsp maple syrup

1/8 cup chopped walnuts


  1. Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
  2. In a large bowl, combine the flour, salt, sugar, baking soda.  Set aside.
  3. Mix together the buttermilk and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine.
  4.  Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter.
  5. Spread a 1/2 cup or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
  6.  To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread, or keep them warm for a few minutes in a low oven. (You may also freeze cooled leftovers for homemade frozen waffles!)

Source: Adapted slightly from Willow Bird Baking.

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