Breakfast

Carrot Cake Waffles with Maple Cream Cheese Icing is for Breakfast.

Carrot Cake Waffles with Maple Cream Cheese Icing takes 15 minutes to prepare.

Carrot Cake Waffles with Maple Cream Cheese Icing takes 20 minutes to cook.

Carrot Cake Waffles with Maple Cream Cheese Icing makes 7 servings.

The ingredients for Carrot Cake Waffles with Maple Cream Cheese Icing are:

Waffles:

2 cup King Arthur White Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Morton coarse Kosher Salt
1/4 cup, packed Brown Sugar
1 1/2 tsp Cinnamon, ground
1 tsp Ginger, ground
1/25 tsp Cloves, ground
1/4 tsp Allspice
1/2 tsp Nutmeg, ground
1 cup, grated Carrots
1/2 cup Raisins
3 large Egg, fresh, whole, raw
4 tbsp Butter, unsalted - melted
2 cup Buttermilk, lowfat

Icing:

4 oz Neufchatel Cheese, softened
3 tbsp Maple Syrup
1 tsp Vanilla Extract
2/3 cup, unsifted Powdered Sugar

Here is how you make Carrot Cake Waffles with Maple Cream Cheese Icing:

Heat up waffle ironWhisk together the flour, baking powder and soda, salt, sugar, and spices in a medium bowl. Fold in the carrots and raisins.Beat together the eggs and butter, then beat in the buttermilk. Lightly spray waffle iron with nonstick spray and pour batter in, until waffles are done.IcingBeat together neufchatel cheese, maple syrup and vanilla, incorporate the powdered sugar.Serving Size:?6

The nutritional information for Carrot Cake Waffles with Maple Cream Cheese Icing is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 413.0

• Total Fat: 13.8 g
• Cholesterol: 112.6 mg
• Sodium: 618.4 mg
• Total Carbs: 68.5 g
• Dietary Fiber: 5.8 g
• Protein: 11.8 g

The dietary needs meet for Carrot Cake Waffles with Maple Cream Cheese Icing is Vegetarian