Best 2 Carrot Cake Waffles With Maple Cream Cheese Drizzle Recipes

Indulge in a delightful culinary journey with our tantalizing Carrot Cake Waffles drizzled with a luscious Maple Cream Cheese sauce. These delectable waffles embody the essence of carrot cake, capturing its irresistible flavors and textures in a unique and innovative way. The carrot cake waffles are crafted with freshly grated carrots, warm spices, and a hint of nuts, delivering a moist and flavorful base for the decadent maple cream cheese drizzle. The drizzle itself is a symphony of flavors, combining the sweetness of maple syrup with the tangy creaminess of cream cheese, creating an exquisite topping that elevates the waffles to new heights. This recipe also includes a delectable Cream Cheese Frosting that can be used to further enhance the carrot cake waffles, adding an extra layer of sweetness and richness. Whether you're seeking a unique breakfast treat, a special brunch dish, or a delightful dessert, our Carrot Cake Waffles with Maple Cream Cheese Drizzle and Cream Cheese Frosting are sure to satisfy your cravings and leave you wanting more.

Let's cook with our recipes!

CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans image

Provided by Bobby Flay

Time 1h

Yield About 14 pancakes

Number Of Ingredients 18

Ingredients

1 1/2 cups all-purpose flour
4 tablespoons pure cane sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots)
1 teaspoon finely grated orange zest, optional
1 tablespoon finely diced candied ginger
1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish
Cooking spray or melted butter
8 ounces softened cream cheese
1/2 cup grade B pure maple syrup
4 tablespoons butter

Steps:

For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.

CARROT CAKE WITH MAPLE-CREAM CHEESE ICING

Carrot Cake with Maple-Cream Cheese Icing image

Categories Cake Dessert Bake Cream Cheese Carrot Fall Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Makes 12 servings

Number Of Ingredients 17

Ingredients

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger
Icing
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)

Steps:

For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
For icing:
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Tips:

Use fresh carrots. Fresh carrots will give your waffles the best flavor and texture.
Grate the carrots finely. This will help them to cook evenly in the waffles.
Don't overmix the batter. Overmixing can make the waffles tough.
Cook the waffles over medium heat. This will help them to cook evenly without burning.
Serve the waffles warm with your favorite toppings. Some popular toppings include butter, syrup, cream cheese, and fruit.

Conclusion:

Carrot cake waffles are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a special occasion or a weekend morning. With their moist, fluffy texture and sweet, cinnamony flavor, carrot cake waffles are sure to be a hit with everyone at your table.