Carrot Cake Waffles
  • 2 cups of White Whole Wheat Flour
  • 2 teaspoons of Baking Powder
  • 1 teaspoon of Baking Soda
  • 2 teaspoon of ground Cinnamon
  • 1 teaspoon of ground Nutmeg
  • Pinch of Salt
  • 3 large Eggs
  • 2 cups of Buttermilk
  • ¼ cup of melted Butter
  • ¼ cup of Maple Syrup
  • 1 cup shredded Carrots (about 2 medium sized)
  • ¼ cup of Raisins
  • ¼ cup of chopped Walnuts
Maple-Walnut Cream Cheese Frosting
  • 8 oz. of Cream Cheese, softened
  • ¼ cup of Maple Syrup
  • ¼ cup of chopped Walnuts
  1. Sift together white whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Keep it aside.

  2. In a large bowl, combine the buttermilk, melted butter, maple syrup, and the eggs. Beat it till fluffy.

  3. Gradually add in the sifted flour mix. Gently fold it in.

  4. Add the shredded carrots, raisins and the chopped walnuts. Fold it in.

  5. Preheat waffle iron.

  6. Grease both the plates with melted butter. Ladle about ½ cup of the batter in the middle of the waffle iron. Cook according to your waffle iron’s instructions. Generally about 3 to 4 minutes.

  7. Transfer the cooked waffle to a plate. Keep warm. 

  8. Repeat with the rest of the batter.

Maple-Walnut Cream Cheese Frosting
  1. While the waffle is cooking, combine the softened cream cheese, maple syrup and chopped walnuts in a large bowl. 

  2. With an electric beater, beat it till smooth and fluffy.

To Serve
  1. Dollop a tablespoon of the maple walnut frosting on a warm waffle. Enjoy with your morning coffee, tea, milk or juice.