RECIPES: Carrot Cake Waffles with Cream Cheese Topping

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Carrot Cake Waffles with Cream Cheese Topping

Yield: About 4 waffles


For the waffles:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 2 tablespoons packed brown sugar
  • 1/4 cup vegetable oil
  • 8-ounce can crushed pineapple (not drained)
  • 1/2 cup toasted, chopped walnuts
  • 1/2 cup packed grated carrot
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

For the cream cheese topping:

  • 4 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract


For the Waffles:

  1. Heat waffle iron to medium-high.
  2. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
  3. In a medium bowl, whisk together the eggs, brown sugar, oil, pineapple, nuts, carrot, buttermilk and vanilla.
  4. Gently stir the dry ingredients into the liquid ingredients just until combined.
  5. Spray the waffle iron with cooking spray and add 1 cup of batter, or an appropriate amount for your waffle iron.
  6. Cook as directed for your waffle iron or until golden brown.

For the Cream Cheese Topping

  1. Use a mixer to beat the cream cheese and butter until smooth, or about 1 minute.
  2. Add the powdered sugar, lemon juice, vanilla and salt and beat until incorporated and smooth.
  3. Spread on finished waffles

Recipe courtesy of Kylee’s Kitchen

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