Top these Easy Carrot Cake Waffles with Whipped Cream Cheese Topping and eat for lunch, dinner, brunch, ‘brinner’ – or even breakfast!
It’s National Waffle Day! So I’m bringing my favorite waffle recipe to the top of your feed. It was originally posted in 2017 back when ReDux was in full swing. Now it’s lots of good memories! Back then as co-owner of The Recipe ReDux I was compensated by Libby’s to manage this recipe contest.
Waffles are the super-star of ‘breakfast-for-dinner’ at our kitchen table.
How about you – are you a fan of ‘brinner’? If so, you’ll love these satisfying (healthy!) Easy Carrot Cake Waffles. They’re stacked up high with coconut, pineapple, and fluffy whipped cream cheese topping.
Despite the need for a waffle maker, I actually make waffles more often than pancakes. They just seem more hearty, more like ‘brinner’ food. And you can certainly stack a lot more toppings on waffles, than pancakes.
Not only do waffles have lots of indentations to fill with toppings, but they also have a wider diameter than pancakes! AD: Easy Carrot Cake Waffles with Whipped Cream Cheese Topping via @TspCurry #TheRecipeReDux Click To Tweet
To make it quicker to get ‘brinner’ on the table…
These waffles are made with canned carrots, which are already perfectly cooked by the folks at Libby’s. We’re proud that Libby’s sponsored our Recipe ReDux contest Chic from a Can, highlighting trendy ingredients that pair perfectly with canned fruits and veggies, including the coconut milk and kefir used in this recipe. (My kids and I also drink my Homemade Kefir every single day to keep our seasonal allergies away. It totally works!)
We always keep canned fruits and vegetables on hand for quick meals, even during the summer. It seems the lack of school routine in summer leads to an occasional bare refrigerator. Libby’s Canned Fruits & Vegetables help us get fast meals on the table without sacriﬁcing ﬂavor or nutrition. Canned veggies have saved dinner more than once, for example:
Brown rice + Libby’s Mixed Vegetables + an egg + soy sauce = Fried rice (similar to Deanna’s recipe)
But back to Easy Carrot Cake Waffles. Enjoy this recipe any time: lunch, dinner, brunch – or even breakfast. Just make sure to stack up lots of toppings on these ‘brinner’ beauties.
Easy Carrot Cake Waffles with Whipped Cream Cheese Topping
Top with pineapple, coconut, nuts and creamy homemade whipped topping. Easy to make for dinner, lunch, brunch, brinner – or even breakfast.
- Yield: 12 waffles (6-inch diameter) 1x
- 1 can (14.5 oz) Libby’s Sliced Carrots, drained
- 4 eggs
- 2 1/2 cups plain kefir
- 1/4 cup brown sugar
- 1/4 cup melted butter (or canola oil)
- 2 teaspoons vanilla
- 1 1/2 cup all-purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened shredded coconut
- Optional Whipped Cream Cheese Topping: 1/4 cup Greek Vanilla Yogurt, 4 ounces neufchatel cheese
- Optional toppings: More shredded coconut, walnuts, pineapple, shredded carrots
- Mash carrots with a fork, or pureed in mini food processor.
- In a medium bowl, whisk together eggs, kefir, sugar. Add carrots, butter, and vanilla; whisk to combine.
- In a large bowl, whisk together flours, baking powder, baking soda, cinnamon and salt. Mix in coconut.
- Add egg mixture to the dry ingredients and stir just until moistened.
- Coat preheated waffle iron with cooking spray. Pour a heaping 1/2 cup waffle batter onto waffle iron and cook according to manufacturers instructions.
- Optional: While waffles cook, whip together yogurt and neufchatel cheese with an electric mixer.
- Top with waffles optional toppings.
This recipe can easily be halved: use half the amount of all ingredients.
If you’re also in the #Ilovewaffles camp, check out: