These Easy Healthy-ish Carrot Cake Waffles are loaded with raisins, walnuts, and a boatload of spices that make them smell sinful! Enjoy them with some maple syrup or with a cream cheese drizzle this Easter weekend or any other weekend.
Eight months have passed since I enjoyed the best carrot cake I’ve ever had. And, contrary to what I think that homemade baked goods trump store bought, this carrot cake was picked off the shelves of Sainsbury’s in Horsham, England! Last summer, my daughter and I had the pleasure of visiting my uncle across the pond in England. He picked us up from the train station and took us to lunch, first. Then, when we got back to his place, he had a carrot cake and tea waiting for us. I was tired that evening but didn’t have it in my heart to turn down the slice he cut and offered me. I must say, it didn’t look spectacular in any way. But, you know what they say about books and covers – right? As I gingerly raised the fork with just a sliver of carrot cake on it, to my lips, I had no idea that I was about to taste the best carrot cake I’ve ever had!
Since I came back to the States, I haven’t been able to get the taste of that carrot cake from Sainsbury’s off of my tatebuds. I’ve been experimenting to try and replicate it and recently I came up with one that was close that I was going to replicate for Easter and share here. But, this year Easter falls very close to my dad’s birthday. And, while my dad loved ALL sweets, one of his favorite cakes was the Vanilla Buttercream Cake with a layer of cream cheese filling from Costco – that we have purchased every year on his birthday after his passing in 2014. So, instead of making that carrot cake, we will be enjoying that Vanilla Buttercream Cake from Costco in memory of my dad.
Seeing I’ve been nursing a hankering for carrot cake, I figured it would only be fitting if I whipped something up with it’s main ingredients. First, I figured I’d make some Carrot Cake Cookies, but I have a batch of chocolate chip ones hanging out on my counter. Then, I figured I’d be uber healthy and make some refined sugar free, Carrot Cake Bars – buuuut, I was more in the mood for healthyish than healthy. And, that’s when I figured I’d make some Healthy-ish Carrot Cake Waffles and drizzle them with a decadently delicious drizzle made with cream cheese! Y’all have so gotta try these waffles! And that drizzle! Swoon! If not for this Easter weekend – then another weekend when you want something delicious and easy to whip up for breakfast or brunch.
I used whole wheat flour (instead of white flour) and olive oil (instead of butter) to make these waffles. Spices like cinnamon, cardamom and ginger as well as vanilla extract and Nielsen Massey‘s Orange Extract made these waffles taste and smell divine! These Carrot Cake Waffles are also chock full of raisins, shredded carrots and walnuts. They are like eating a carrot salad (almost) for breakfast – which makes a slice
or three of that Vanilla Buttercream Cake totally ok to enjoy later – right?
Here’s hoping your weekend is filled with something delicious and Happy Easter, y’all!
- 1 cup whole wheat flour
- 2 tsp baking powder
- 2 tbsp light brown sugar
- 1/4 tsp salt
- 1/4 tsp cardamom
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 3/4 cup milk I ude dairy free
- 2 tsp vanilla extract
- 1 tsp Nielsen Massey Orange Extract
- 1 egg
- 2 tbsp oil I used olive oil
- 1/4 cup walnuts
- 1/4 cup raisins
- 1 carrot grated
- 2 tbsp milk I used dairy free
- 2 tbsp cream cheese
- 3 tbsp confectioners sugar
- splash each of Vanilla Extract and Orange Extract
Preheat your oven to 300 degrees and plug in your waffle iron. I turned my dial so it was just below the max setting.
Then, add the flour, baking powder, sugar, salt, cardamom, cinnamon and ginger to a bowl and mix well with a whisk. Then, add in the milk, vanilla extract and orange extract and mix well.
In a separate bowl, whisk the egg and oil well together (I'm actually not sure of the reasoning behind this, but, my waffles always turn out better when I do this step). Add the egg and oil mixture to the Waffle batter.
Add in the carrots, walnuts and raisins and mix well. Add 4-5 tablespoons (or however much our waffle iron allows) and let cook till done.
*When waffles are done, I like to place them in the preheated oven for no more than 10 minutes or so, so they get a bit more crispier.
Warm the milk so it's slightly warm, then mix in the cream cheese and confectioners sugar. Add in a splash each of the vanilla extract and the orange extract. If lumpy, pass through a strainer and then drizzle on to the Carrot Cake Waffles and enjoy.