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Carrot Cake Waffles with Maple Cream Cheese Drizzle

These Carrot Cake Waffles with Maple Cream Cheese Drizzle are everything you love about waffles—crispy, fluffy, and perfectly sweet, but with a delicious, decadent upgrade.

Pecans, raisins, and grated carrots lend their natural sweetness to a batter of cinnamon, brown sugar, and a simple baking mix. The batter puffs up into a golden-brown waffle with a perfectly crispy outside and a fluffy inside, each bite studded with sweet raisins, tender carrots, and crunchy pecans.

The delightful aroma of cinnamon and brown sugar will fill your kitchen, making it nearly impossible to wait. The final, perfect touch is a generous drizzle of tangy Maple Cream Cheese. This easy-to-make breakfast is a deliciously exciting way to start your day, bringing all the comforting flavors of carrot cake to your morning.

Prep Time:  10 minutes   |   Cook Time:  8 minutes   |   Total Time:  18 minutes   |   Servings:  8

Ingredients:

Waffles:

  • 2 cups  Baker’s Corner  All Purpose Baking Mix
  • 3 tablespoons  Stonemill  Ground Cinnamon
  • ¼ cup  Baker’s Corner  Brown Sugar
  • 1 cup  Friendly Farms  1% Milk
  • 2 tablespoons  Carlini  Vegetable Oil
  • 1  Goldhen  Large Egg
  • ½ cup  Southern Grove  Chopped Pecans
  • ½ cup  Southern Grove  Raisins
  • 1 cup grated carrot
  • Carlini  Butter Cooking Spray, as needed

Cream Cheese Drizzle:

  • 8 ounces  Happy Farms  Cream Cheese, room temperature
  • 1 cup  Specially Selected  100% Pure Maple Syrup

Directions:

  1. For waffles: Preheat waffle iron. In a large bowl, combine baking mix, cinnamon and brown sugar.   Whisk in milk, oil and egg until fully incorporated.
  2. Fold in pecans, raisins and carrot.
  3. Coat waffle iron with butter spray. Ladle ½ cup of batter onto iron. Cook for 6-8 minutes or until waffle is golden brown. Serve immediately.
  4. For cream cheese drizzle: Using an electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles.

TIP: Waffles can be placed in zip top bag, frozen for up to 3 months and reheated in a toaster.

Recipe Courtesy of Chef Scott, ALDI Test Kitchen