I feel so out of the loop with things at times.
I’m out of the loop with movies, books, shows, news. You name it. But the thing I am most out of the loop with is movies. The last movie I saw in theaters was Flight… back in November of 2012. Lame.
This weekend Price binge watched a whole bunch of the Fast and Furious movies after Autumn went to sleep. I had no idea what was going on. I think I stopped watching the F&F movies after the second one. It was cool to watch the action scenes but I had no idea who was who or what was going on while I edited photos and drafted up blog posts.
He had seen them before so he schooled me on the movies but it was like in one ear and out the other. I did kinda understand what he was saying about the different movie names, although they still do sound the same to me. Like the first one was The Fast and The Furious and the fourth one was Fast and Furious. Not confusing at all guys…
I would like to actually watch all of the F&F movies at some point. But I think I’ll just be super sad watching so much Paul Walker. 😦
Anyway, today Price and I are starting Whole30 again for the month of April. I’m excited to be doing it again as we really enjoyed the results of our first Whole30. Plus, my friend Kellie is joining in on the action! Yes, it’s strict but it’s so worth the effort. I am going to miss having waffles for the month but absence makes the heart grow fonder, right?!?
So while I won’t be enjoying these waffles this month, you should. They will make for the best start for Easter morning.
I swear that even the Easter Bunny will enjoy these waffles.
They are such a great flavor and texture. I love carrot cake so I loved these waffles.
But the thing that makes this breakfast so incredible is the drizzle. It has a cream cheese base, which is reminiscent of the cream cheese frosting you get on carrot cake. BUT it also has maple cream in it. It is the perfect mash up of cream cheese frosting and maple syrup.
A few weeks ago I met Carrie for brunch and she generously gifted some homemade maple cream to me and Liz. I had never had maple cream before so I was so excited to try it. Of course, I immediately fell in love with it. I use some in the drizzle for these waffles but if you don’t have some then use some maple syrup. But I think that you need to try some maple cream as it’s so, so good.
I hope that you enjoy these waffles as much as we did. xox
Whole Wheat Carrot Cake Waffles with a Maple Cream Cream Cheese Drizzle
For the waffles
- 1 Cup white whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 1 large egg
- 2 Tablespoons packed brown sugar
- 1 Cup milk
- 4 Tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
For the Maple Cream Cream Cheese Drizzle
- 4 oz cream cheese, at room temperature
- 2 Tablespoons Maple Cream or maple syrup
- 1 Cup powdered sugar
- approximately 2-3 Tablespoons milk
To make the Waffles
- Preheat your waffle iron per the manufacturer’s instructions.
- Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a separate bowl whisk together the the egg, sugar, milk, melted butter, and vanilla extract.
- Add the liquid ingredients to the dry ingredients. Mix until just combined.
- Fold in the shredded carrots.
- Laddle 1/4- 1/3 Cup of batter into your hot waffle iron. Cook until the
To make the drizzle
- Beat the 4 oz of cream cheese until smooth and fluffy.
- Add the maple cream and continue to mix.
- Add the powdered sugar and beat until creamy.
- Starting with 2 Tablespoons slowly add the milk until you have reached the desired consistency.
Waffles adapted from Bakeaholic Mama,