Carrot Cake Waffles with Cream Cheese Drizzle
These Carrot Cake Waffles are a delightful twist on the classic dessert, featuring moist, spiced waffles loaded with shredded carrots and topped with a rich cream cheese drizzle.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 waffles
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
- For the cream cheese drizzle: 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your waffle iron according to manufacturer instructions.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat the eggs and brown sugar until creamy, then mix in the vegetable oil, buttermilk, and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
- Fold in the grated carrots, crushed pineapple, and walnuts if using.
- Lightly grease the waffle iron and pour batter to fill the waffle grids without overflowing.
- Cook waffles until golden brown and crisp, about 4-6 minutes depending on your waffle iron.
- While waffles are cooking, prepare the cream cheese drizzle by beating together cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable.
- Serve the waffles warm with a generous drizzle of the cream cheese glaze on top.
Notes
For an extra indulgent touch, sprinkle toasted pecans on top of the cream cheese drizzle or add a dollop of whipped cream.