Carrot Cake Waffles with Maple Cream Cheese Drizzle

Win the brunch game with these whole-wheat carrot cake waffles topped with a sticky-sweet maple cream cheese glaze. This Krups 4 Slice Belgian Waffle Maker makes whipping up stacks on stacks on stacks easy.

Yields:

4
– 6

Prep Time:

0

hours

10

mins

Total Time:

0

hours

45

mins

Ingredients
For the Maple Cream Cheese Glaze
4 oz.
whipped cream cheese, softened
1/4 c.
maple syrup
For the Waffles
3/4 c.
all-purpose flour
1/2 c.
whole-wheat flour
1/2 c.
cornstarch
3 tsp.
baking powder
1 tsp.
cinnamon
1/4 tsp.
nutmeg
1/2 tsp.
ground ginger
1/4 tsp.
allspice
1/2 tsp.
kosher salt
1 tbsp.
brown sugar
2
large eggs
1/3 c.
shredded coconut
1/3 c.
vegetable oil
1 1/4 c.
milk
1 c.
carrot purée (cook carrots until soft then purée in the food processor or blender)
Melted butter, for waffle iron
Directions
  1. Make glaze: Whisk together cream cheese and maple syrup until smooth and set aside. (Add more syrup for a runnier glaze.)
  2. Make batter: In a large mixing bowl, whisk together all waffle ingredients until combined. Let batter rest 15 to 20 minutes.
  3. Heat up waffle iron, then brush with melted butter. Scoop 1/2 cup batter into waffle iron and cook until golden. Repeat with remaining batter.
  4. Drizzle with glaze and serve.