Real Recipes From Real Home Cooks ®

carrot cake waffles with cream cheese butter

(1 rating)
Blue Ribbon Recipe by
Mangialicious Food
Buffalo, NY

These waffles are satisfying and delicious. I actually made them three weekends in a row! We have decided that these waffles are good for any meal of the day! The first time we had them for breakfast, the next weekend I made them for brunch with the kids and the third time, well we had them for dessert. The cream cheese frosting is the perfect accompaniment for these waffles, but if that isn't enough, feel free to top it with syrup also. (I did!) Leave a message and let me know what you think of them. :)

Blue Ribbon Recipe

These carrot cake waffles have a few more steps than most, but they are fabulous and well worth the effort. This waffle's fluffy and tender on the inside but crisp on the outside. The flavor mimics a carrot cake with little bits of fruit that not only add flavor but texture. As if the waffle itself isn't good enough, the cream cheese butter makes these super special. When it melts on the warm waffle, pure heaven! Great for a special breakfast or brunch.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
method Griddle

Ingredients For carrot cake waffles with cream cheese butter

  • 1 3/4 c
    all-purpose flour
  • 4 tsp
    baking powder
  • 1 Tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 3/4 c
    carrots, shredded
  • 2 Tbsp
    shredded coconut
  • 1/4 c
    walnuts chopped
  • 2 Tbsp
    crushed pineapple, drained
  • 2
    eggs, separated
  • 1/2 c
    butter, melted
  • 1 c
  • 1/4 c
  • 1/2 tsp
    vanilla extract
  • 1/2 c
    butter, softened
  • 1/4 c
    cream cheese, softened
  • 1 c
    powdered sugar
  • 1/4 c
    cream or milk
  • 1/4 tsp
  • 1/2 tsp
    vanilla extract

How To Make carrot cake waffles with cream cheese butter

Test Kitchen Tips
These waffles fluff up and spread a bit, so do not overfill the waffle iron.
  • Beating softened butter and cream cheese.
    Directions for cream cheese butter: Beat the softened butter and cream cheese until fluffy.
  • Adding in powdered sugar, milk, vanilla, and salt to cream cheese/butter mixture.
    Then beat in the sugar, milk, vanilla, and salt.
  • Beating mixture until smooth.
    Beat until smooth. Set aside.
  • Adding the dry ingredients for the waffles to a bowl.
    Directions for waffles: In a large bowl mix together the flour, sugar, baking powder, cinnamon, and salt.
  • Adding carrots, pineapple, and nuts to the bowl.
    Add the carrots, coconut, walnuts, and pineapple.
  • Stirring until everything is combined.
    Stir until everything is mixed well.
  • Beating egg whites until stiff.
    In small bowl, beat egg whites until stiff.
  • Mixing egg yolks, butter, milk, buttermilk, and vanilla.
    In a separate bowl, mix the egg yolks, melted butter, milk, buttermilk, and vanilla.
  • Adding wet to dry ingredients.
    Add to this to the dry ingredients.
  • Mixing wet and dry ingredients together.
    Stir well.
  • Folding in the egg whites.
    Fold in beaten egg whites, stopping short of mixing them all the way through.
  • Spooning some batter into a waffle iron.
    Ladle mixture into hot waffle iron.
  • Cooking until waffle is golden brown.
    Cook approximately 4-6 minutes on medium-high or until the waffle maker stops steaming.
  • Keeping the waffles warm in the oven.
    Place the waffles on a baking sheet in a 200° oven to keep them warm and crisp until ready to serve.

Categories & Tags for Carrot Cake Waffles With Cream Cheese Butter: