carrot cake waffles

Amazing whole wheat carrot cake waffles packed with pineapple and nuts (if you'd like). Top with a light maple cream cheese glaze and you've got yourself a decadent, yet still healthy breakfast!

Whole Wheat Pineapple-Carrot Cake Waffles with Maple Cream Cheese Glaze

white whole wheat flour

baking powder

cinnamon

nutmeg

ginger

salt

carrots

100% pure maple syrup

vanilla extract

eggs, slightly beaten

Kefir

pineapple

raisins

pecans

FOR THE MAPLE CREAM CHEESE GLAZE:

oz reduced fat cream cheese,

Preheat Belgian waffle iron.

In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt.

In a separate large bowl, stir together carrots, maple syrup, coconut oil, vanilla and eggs until well combined. Slowly stir in Kefir. Add wet ingredients to dry ingredients and mix until just combined. Slowly fold in pineapple (and nuts/raisins, if you are using).

Spray waffle iron generously with nonstick cooking spray, then add about 1 cup of the batter in to the iron and spread out a bit to the sides. Cook waffles according to the manufacturers instructions.

While waffles cook, in a small saucepan, add maple syrup and cream cheese and place over low heat; stirring until it becomes smooth and creamy. Once waffles are done cooking, serve with a drizzle of the maple cream cheese glaze. Makes 3 large belgian waffles, 6 servings total (1/2 belgian waffle each).

Have your cake and eat it too with these healthy carrot cake waffles. Made with delicious and nutritious ingredients, this waffle recipe will get you started on the right foot.

Healthy Carrot Cake Waffles

eggs

plain, whole fat yogurt

milk of choice

vanilla

all purpose flour (can sub gluten-free flour)

tbsp coconut sugar

tsp nutmeg

tsp ground ginger

tsp baking powder

tsp salt

carrot (about 1 large carrot)

walnuts

dates

tbsp shredded coconut

Whisk the eggs, yogurt, milk and vanilla together.

Add in the dry ingredients and whisk until smooth.

Fold in the carrots, walnuts, dates and coconut.

If batter is still very thick add a few splashes of milk

Place 1/4-1/2  cup of the batter (depends on size of waffle iron) into hot waffles iron and cook according to waffle iron instructions.

Top with toppings of choice and serve warm.

I followed this recipe and the waffles were delicious. My kids loved it. Baking again today :)

Wow, these cake waffles look amazing. I never get tired of baking so adding this to my favorites.

These waffles really do taste like carrot cake! They’re full of sweet carrots and cozy spices, and they’re the perfect combination of fluffy on the inside and crisp on the outside. Definitely one of my all-time favorite waffle recipes! Leftovers will keep for at least 4 days if stored in an airtight container in the refrigerator, and they freeze well too.

¼ cups (270 grams) white whole wheat flour flour

½ tsp ground allspice

tsp baking soda

unsalted butter or coconut oil, melted

tbsp (15 milliliters) vanilla extract

tsp pure maple syrup ((see Notes!))

(120 grams) plain nonfat Greek yogurt

tbsp (30 milliliters) distilled white vinegar

(180 milliliters) nonfat milk

tbsp (90 milliliters) water

tbsp (28 grams) well softened light cream cheese ((see Notes!))

tsp nonfat milk

liquid

Preheat the oven to 350°F, and generously coat 2 waffle pans with nonstick cooking spray.

In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and maple syrup. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and milk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots.

Divide the batter between the prepared waffle pans, and spread the batter out with a spatula. (It doesn’t spread on its own!) Bake at 350°F for 14-17 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before transferring to a wire rack.

FOR WAFFLES WITH CRISP OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.

OPTIONAL DRIZZLE: To prepare the drizzle, mix together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a piece of one corner, and drizzle on top of the toasted waffles.

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Healthy Carrot Cake Waffles

Top 3 carrot cake waffles recipes from across the web

The most viewed carrot cake waffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole Wheat Pineapple-Carrot Cake W...

Healthy Carrot Cake Waffles

Healthy Carrot Cake Waffles

The most viewed carrot cake waffles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine