Carrot Cake Waffles with Whipped Cream Cheese Topping
Our recipe is a twist on the the classic carrot cake, re-imagined as a crisp, golden breakfast staple. Transform standard waffle batter into a familiar treat with Libby's Sliced Carrots, then top with a delicious spread of homemade cream cheese topping.
SERVINGS
12
PREP TIME
10 Min
COOK TIME
30 Min
Ingredients
1 can (14.5 oz.) Libby's Sliced Carrots, drained
4 eggs
2 cups milk
1/4 cup brown sugar
1/4 cup butter, melted
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup Greek vanilla yogurt
4 ounces cream cheese, softened
1 can (14.5 oz.) Libby's Sliced Carrots, drained
4 eggs
2 cups milk
1/4 cup brown sugar
1/4 cup butter, melted
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup Greek vanilla yogurt
4 ounces cream cheese, softened
Instructions
1. In food processor, add carrots, eggs, milk, sugar, butter, and vanilla. Puree until smooth.
2. Transfer contents of food processor to large mixing bowl. Sift flour, baking powder, baking soda, cinnamon and salt into bowl. Mix until batter forms.
3. Coat preheated waffle iron with cooking spray. Pour 1/2 cup waffle batter onto waffle iron and cook 3 minutes, or until done.
4. While waffles cook, whip together yogurt and cream cheese for topping.
1. In food processor, add carrots, eggs, milk, sugar, butter, and vanilla. Puree until smooth.
2. Transfer contents of food processor to large mixing bowl. Sift flour, baking powder, baking soda, cinnamon and salt into bowl. Mix until batter forms.
3. Coat preheated waffle iron with cooking spray. Pour 1/2 cup waffle batter onto waffle iron and cook 3 minutes, or until done.
4. While waffles cook, whip together yogurt and cream cheese for topping.
