Carrot Cake Waffles with Cream Cheese Topping

Carrot Cake Waffles with Cream Cheese Topping

Have we ever told you how much we love breakfast in the Redpath Test Kitchen? We love it as much as we love these amazing waffles! We took a classic dessert, carrot cake, and turned it into a sweet breakfast treat. This is the kind of dish that you bring out on a slow Sunday morning, and watch on as everyone digs in with glee - just don’t forget the cream cheese topping!


about 16 small, or 8 large, waffles


20 minutes


25 minutes


What you need for the carrot cake waffles

  • 1 ½ cups (188 g) all-purpose flour
  • 1 ¼ cups (156 g) whole wheat flour
  • 2 tsp (10 g) baking powder
  • ½ tsp (3 g) baking soda
  • 1 ½ tsp (6 g) cinnamon
  • ½ tsp (2 g) ground nutmeg
  • ½ tsp (2 g) ground cloves
  • 1 tsp (6 g) salt
  • 3 large eggs, separated
  • 1 ½ cup (360 ml) milk
  • ⅔ cup (120 ml) cup plain yogurt
  • ½ cup (114 g) unsalted butter, melted and cooled
  • Golden Yellow Sugar ½ cup (145 g) Redpath® Golden Yellow Sugar, packed
  • 1 cup (120 g) grated carrot
  • ¾ cup (105 g) raisins
  • ¾ cup (78 g) chopped pecans

What you need for the cream cheese topping

  • ¾ cup (170 g) cream cheese, softened
  • Icing Sugar ⅓ cup (40 g) Redpath® Icing Sugar
  • 2 tsp (10 ml) lemon juice
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (4 g) lemon zest


How to prepare the carrot cake waffles

  1. In a large bowl whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.

  2. In a separate large bowl, whisk together the egg yolks, milk, yogurt, butter and Redpath® Golden Yellow Sugar until smooth.
  3. In a third bowl using an electric mixer, beat the egg whites to stiff peaks.
  4. Pour the wet ingredients over the dry and stir until just combined.
  5. Fold in the egg whites into the batter in two additions.
  6. Fold in the carrot, raisins and walnuts
  7. Preheat waffle iron according to manufacturer’s instructions. Grease with cooking spray or vegetable oil.
  8. 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.
  9. Keep waffles warm in a 200°F (93°C) oven, while preparing the cream cheese topping.

How to prepare the cream cheese topping

  1. Combine all ingredients in a bowl and stir until smooth.
  2. 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.