What’s better than carrot cake for dessert? Carrot cake waffles for breakfast! After all, there’s carrots in here so they are good for you, right? But don’t forget the maple cream cheese topping!
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.
- Candied Carrots from Devour Dinner
- Carrot Raisin Salad from Art of Natural Living
- Carrot and Pecan Salad from Palatable Pastime
- Carrot Cake Loaf from A Kitchen Hoor’s Adventures
- Carrot Granola Muffins from That Recipe
- Carrot Kumquat Muffins from Hezzi-D’s Books and Cooks
- Carrots Au Gratin from Cindy’s Recipes and Writings
- Quick and Easy Pickled Carrots from Jen Around the World
- Slow Cooker Brown Sugar Carrots from Cheese Curd In Paradise
- Spicy Vegan Carrot Dip from Magical Ingredients
- Vietnamese Zucchini and Carrot Salad with Peanuts from Karen’s Kitchen Stories
One year ago: Chocolate Cookies ‘n’ Creme Cookies
MAPLE NUT CREAM CHEESE SPREAD
- 8 oz. reduced fat cream cheese, room temperature
- 3-4 Tbsp maple syrup
- 1/8 cup chopped walnuts
CARROT CAKE 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 low-fat buttermilk, room temperature
- 2 eggs, separated, room temperature
- 1/2 tsp vanilla extract
- 1-1/2 cup finely grated carrots
- 1 cup walnuts, chopped
- 1 cup raisins (optional)
- Cooking spray for waffle iron
- To make Maple Cream Cheese spread, in a medium bowl beat the cream cheese and maple syrup together until smooth. Add walnuts and stir until blended. Set aside or refrigerate until ready to serve.
- In a small skillet over medium heat, melt the butter, 1-2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2-4 minutes. Add spices and continue to cook, stirring constantly, for just 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
- In a large bowl, whisk together the flour, salt, sugar, baking soda. Set aside.
- In a small bowl, beat the buttermilk and the egg yolks together. Stir in the spiced butter and vanilla. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine.
- Beat the egg whites in a separate medium bowl until they hold soft peaks. Gently fold into the batter.
- Spray the waffle iron well with nonstick and preheat it. Spread a 1/2 cup or so of batter onto the waffle iron and bake until the waffle is done, usually 3-5 minutes (depending on your iron). Spray iron with cooking spray between waffles as needed.
- Serve waffles immediately with Maple Cream Cheese spread*.
*Keep waffles warm in a low oven
Source: Adapted slightly from Willow Bird Baking.
Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
Post updated 3/29/22, photo above is the original.