Carrot Cake Waffles with Maple Cream Cheese Drizzle

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

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For the Maple Cream Cheese Glaze

  • 4 oz. whipped cream cheese, softened
  • 1/4 c. maple syrup

For the Waffles

  • 3/4 c. all-cause flour
  • 1/2 c. total-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 big eggs
  • 1/3 c. shredded coconut
  • 1/3 c. vegetable oil
  • 1 1/4 c. milk
  • 1 c. carrot purée (cook carrots unless gentle then purée within the meals processor or blender)
  • Melted butter, for waffle iron


    1. Step 1Produce glaze: Shuffle together cream cheese and maple syrup unless tender and space apart. (Add extra syrup for a runnier glaze.)
    2. Step 2Produce batter: In a huge mixing bowl, run together all waffle ingredients unless blended. Let batter leisure 15 to twenty minutes.
    3. Step 3Heat up waffle iron, then brush with melted butter. Scoop 1/2 cup batter into waffle iron and cook unless golden. Repeat with remaining batter.
    4. Step 4Drizzle with glaze and lend a hand.

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