Carrot Cake Waffles with Cinnamon Maple Cream Cheese Spread

See the full recipe from Keepin' it Kind

  • 1 cup oat flour (or grind rolled oats in a high speed blender to get 1 cup of flour)
  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour (or replace both the brown rice and sorghum flours with a flour blend of your choice)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups plain coconut yogurt (or soy yogurt)
  • 2/3 cup almond milk (or other dairy-free milk)
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots (finely grated, not in large shreds)
  • 2/3 cup raisins (optional), plus extra for sprinkling on top
  • 1/2 cup vegan cream cheese
  • 2 tablespoons maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

Using an electric mixer, thoroughly whip the cream cheese, cinnamon, and maple syrup together until fluffy. Chill until ready to use. In a large bowl, mix together the dry ingredients. In a medium bowl, mix together the wet ingredients. Add the wet ingredients to the dry and mix until just combined. Fold in the carrots and raisins, if using. Let stand for 10 minutes, while you let the waffle maker heat up. Cook waffles according to your waffle maker's instructions. Top with cinnamon maple cream cheese sauce and maybe a smidge more maple syrup and serve warm. Enjoy!

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