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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.

  • Author: Serena Ball
  • Yield: 12 waffles (6-inch diameter) 1x

Ingredients

Scale
  • 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

Instructions

  1. Mash carrots with a fork, or pureed in mini food processor.
  2. In a medium bowl, whisk together eggs, kefir, sugar. Add carrots, butter, and vanilla; whisk to combine.
  3. In a large bowl, whisk together flours, baking powder, baking soda, cinnamon and salt. Mix in coconut.
  4. Add egg mixture to the dry ingredients and stir just until moistened.
  5. Coat preheated waffle iron with cooking spray. Pour a heaping 1/2 cup waffle batter onto waffle iron and cook according to manufacturers instructions.
  6. Optional: While waffles cook, whip together yogurt and neufchatel cheese with an electric mixer.
  7. Top with waffles optional toppings.

Notes

This recipe can easily be halved: use half the amount of all ingredients.