A Belgian Waffle Carrot Cake with a cream cheese frosting in between each waffle layer.

Belgian Waffle Carrot Cake

Prep time: 10 mins
Total time: 30 mins
Servings: 6

Ingredients

  • WAFFLES
  • 1½ cups Krusteaz® Belgian Waffle Mix
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ cup Shredded carrots
  • ⅓ cup Shredded coconut
  • ¼ cup Chopped pecans
  • ⅔ cup Cold water
  • 1 Egg
  • 3 tbsp Vegetable oil
  • FROSTING
  • 8 oz Cream Cheese, softened
  • 4 tbsp Butter, softened
  • 1 cup Powdered sugar
  • 1 tsp Lemon juice
  • 1 tsp Vanilla extract
  • ½ cup Chopped pecans (optional)
  • Pecan halves and cinnamon for garnish

Directions

STEP 1

Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, lemon juice and vanilla and beat until fluffy and spreadable. Stir in chopped pecans. Set aside.

STEP 2

Waffles: Heat and lightly grease waffle iron.

STEP 3

Measure mix by lightly spooning it into measuring cup and leveling off. Whisk mix, cinnamon, nutmeg, carrots, coconut and pecans together.

STEP 4

In large bowl, whisk water, egg and oil together. Add dry to wet and whisk until combined. Batter will be lumpy. Let batter stand 2 minutes.

STEP 5

Pour about 2/3 cup batter onto waffle iron and cook until steaming stops (about 5-6 minutes).

STEP 6

Let waffles cool completely. Spread frosting on waffles and stack. Garnish with pecan halves and a sprinkle of cinnamon.