Carrot Cake Waffles with Maple Cream Cheese Drizzle

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 waffles
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2 cups all-purpose flour

1 tablespoon light or dark brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

2 large carrots, grated (about 1 cup)

1 large egg, beaten

1 cup lowfat or whole milk

1 tablespoon grapeseed, vegetable or canola oil, plus more for greasing

Butter, for greasing (optional)

1/4 cup whipped cream cheese, at room temperature

1/4 cup pure maple syrup


  1. Preheat a waffle iron according to the manufacturer's instructions.
  2. Whisk together the flour, brown sugar, baking powder cinnamon, salt and nutmeg in a medium bowl until combined. Add the carrots and stir until coated. Set aside.
  3. Whisk together the egg, milk and the 1 tablespoon oil in a large bowl. Gradually add the dry ingredients and stir until just combined.
  4. Lightly grease the waffle iron with butter or oil. Add 1/3 cup of the batter and cook according to the waffle iron instructions until golden, about 4 minutes.
  5. Meanwhile, whisk together the cream cheese and maple syrup in a small bowl until thoroughly combined.
  6. Drizzle the waffles with the maple cream cheese and serve immediately. 

Cook’s Note

The waffles can be made in advance and kept warm in an oven preheated to 225 degrees F. Drizzle with the maple cream cheese just before serving.

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