Carrot Cake Waffles with Maple Cream

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Carrot Cake Waffles with Maple Cream

One of my favorite things about fall is that it is bulking season. Meaning I eat everything I want and no one can say anything about it.

So I am not a huge fan of sweets but I do love carrot cake. If I do eat sweets it’s for breakfast so I have time to burn it off as the day goes on. So I am combining my favorite cake with one of my favorite breakfast foods. Thus I give you carrot cake waffles and maple cream.

Waffle mix:

1 cup wheat pastry flour

1 cup brown rice flour

1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup apple butter
8 OZ créme fraiche
2 tablespoons mild olive oil
2/3 cup almond milk
2 eggs
1 teaspoon lemon juice
1 teaspoon vanilla
1 cup grated carrots

In a mixing bowl sift together the flour, cinnamon, salt, and baking powder.
In a separate mixing bowl whisk together the eggs, créme fraiche, apple butter, olive oil, milk, vanilla and lemon juice. Then mix in the carrots.
Slowly add the dry ingredients into the wet.
Heat a waffle iron and spray with nonstick spray. Add batter and cook until golden brown.

Maple cream: 
8oz cream cheese
1/2 cup confection sugar
1/4 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon salt
Add all ingredients to a mixing bowl, using a hand mixer whip until smooth.

Garnish the waffles with raisins and the maple cream.

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