Carrot Cake Waffles And Cream Cheese Glaze Recipe

Carrot cake lovers know you can never have too many muffins, cupcakes, or waffles. Consider adding carrot cake waffles with a cream cheese glaze to your breakfast routine for a sweet-spiced twist.

– 2 cups all-purpose flour – 1 teaspoon salt – 1 tablespoon baking powder – ½ teaspoon cinnamon – 2 tablespoons granulated sugar – 2 large egg – 2 cups buttermilk – 4 tablespoons unsalted butter, melted – 1 teaspoon vanilla extract – 1 ½ cup grated carrot – ¼ cup chopped walnut – 2 ounces cream cheese, softened – 2 tablespoons butter, softened – 1 teaspoon vanilla extract – ¾ cup confectioner's sugar – ¼-½ cup heavy cream



Preheat your waffle iron. Set aside. Mix flour, salt, baking powder, and cinnamon in a medium bowl. Set aside. 

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Mix sugar, eggs, buttermilk, melted butter, and vanilla in a large bowl. Mix the dry and wet ingredients in the bowl until combined.

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 Mix grated carrots and walnuts in the bowl until just combined. If needed, lightly spray your waffle iron with non-stick cooking spray. 

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Place ½-¾ cup of batter evenly in the waffle iron. Cook waffles for 3-5 minutes until golden. 

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Move the waffle from the iron to a plate or keep warm in the oven until glazed. 

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Combine cream cheese and softened butter in a large bowl. Beat them until fluffy with a stand or electric mixer. 

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Pour heavy cream into the bowl after adding vanilla extract and confectioner's sugar. For thicker consistency, use ¼ cup heavy cream; for glaze, use ½ cup. 

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Continue beating until the mixture is smooth. The waffles should be served warm after the glaze has been drizzled over them.

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