In a large bowl whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
In a separate large bowl, whisk together the egg yolks, milk, yogurt, butter and Redpath® Golden Yellow Sugar until smooth.
In a third bowl using an electric mixer, beat the egg whites to stiff peaks.
Pour the wet ingredients over the dry and stir until just combined.
Fold in the egg whites into the batter in two additions.
Fold in the carrot, raisins and pecans.
Preheat waffle iron according to manufacturer’s instructions. Grease with cooking spray or vegetable oil.
Pour recommended amount of batter onto waffle iron - ours uses ⅓ cup (80 millilitres) of batter per waffle. Spread a bit with a spatula and close the waffle iron. Cook until steam stops and waffle is golden brown; 4 to 5 minutes.
Keep waffles warm in a 200°F (93°C) oven, while preparing the cream cheese topping.
Combine all ingredients in a bowl and stir until smooth.
Serve topping generously atop warmed Carrot Cake Waffles.
*If you don’t have a waffle iron, this batter makes delicious pancakes. Heat a greased skillet over medium heat and pour in about ½ cup (120 millilitres) of batter for each pancake. Cook 3 minutes on each side.