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!

Prep Time
20 minutes
Cook Time
25 minutes
Carrot Cake Waffles on a wire cooling rack

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

about 16 small, or 8 large, waffles
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
  • 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
For the cream cheese topping:
  • ¾ cup (170 g) cream cheese, softened
  • 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
For the carrot cake waffles:

Step 1

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

Step 2

In a separate large bowl, whisk together the egg yolks, milk, yogurt, butter and Redpath® Golden Yellow Sugar until smooth.

Step 3

In a third bowl using an electric mixer, beat the egg whites to stiff peaks.

Step 4

Pour the wet ingredients over the dry and stir until just combined.

Step 5

Fold in the egg whites into the batter in two additions.

Step 6

Fold in the carrot, raisins and pecans.

Step 7

Preheat waffle iron according to manufacturer’s instructions. Grease with cooking spray or vegetable oil.

Step 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.

Step 9

Keep waffles warm in a 200°F (93°C) oven, while preparing the cream cheese topping.

For the cream cheese topping:

Step 1

Combine all ingredients in a bowl and stir until smooth.

Step 2

Serve topping generously atop warmed Carrot Cake Waffles.