This Healthy Breakfast is loaded with Healthy Whole Grain, Carrots, Pineapple, Walnuts, Greek Yogurt, and Warm Spice! Enjoy your Carrot Cake in Waffle Form, and take it to the next level with a Fluffy Cream Cheese Whipped Cream!
When I think of Spring, I think of Easter, and when I think of Easter, I think of bunnies, and when I think of bunnies, I think of carrots, and when I think of carrots, my mind goes straight to carrot cake with cream cheese icing.
That’s just how my mind works I guess. 😛
But I don’t think I’m the only one with this kind of preoccupation! Carrot cake recipes seem to abound at this time of year. Here’s a small sampling of what I’ve seen some of my friends bake up recently:
1. Bangkok Carrot Cake by Glazed and Confused
2. Grain Free, Sugar Free Carrot Cake Truffles by A Clean Bake
3. Carrot Cake Cookies by Chez Catey Lou
4. Fudgy Carrot Cake Cookies (Whole Grain, Dairy Free) by The Sweet Tooth Life
5. Carrot Cake by What Jessica Baked Next
6. Baked Mini Carrot Cake Donuts by Culinary Couture
7. Carrot Zucchini Bread by Joyful Healthy Eats
8. Carrot Oatmeal Cookies by Yummy Healthy Easy
9. Coconut Carrot Cake Oatmeal by Life Made Sweeter
10. Baby Carrot Truffles by Wine and Glue
11. Rustic Carrot Cake by Baking in Pyjamas
12. Healthier Carrot Cake Cookies by Cookie Monster Cooking
How could we not love carrot cake, and take every excuse not to eat it? I know my whole family loves the sweet carrots and fruit, crunchy nuts, warm spice, and tangy-creamy frosting combo. It’s so good! I could eat it at every meal, including breakfast!
If there’s ever a dessert than can be spun into a healthy breakfast it’s gotta be carrot cake. I mean, it’s got carrots in it! Right? Last time I checked, carrots are a vegetable. 😛
I’ve also bumped up the healthy factor by subbing in some whole wheat flour, and it gives these waffles a nuttiness that is so perfect with all the warm spice!
Pineapple adds a natural sweetness, and walnuts bring a tender crunch. So nice! Also, I would have loved to have added some golden raisins, but Mr. Allie is squarely opposed to raisins on general principle. (Those meatballs from last week? Oh ya, he left a pile of raisins on the side of his plate at the end of that meal. Yep, took the time to pick out every one of ’em.) If your family is not so vehemently anti-raisin, I would suggest tossing a handful or two into the dry ingredients. 😉
The fluffy cream cheese topping is, both figuratively and literally, the icing on the cake! Please don’t skip it- it makes the whole dish!
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 cup chopped walnuts
- ¼ cup light brown sugar
- 2 teaspoons ground cinnamon
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon ground nutmeg, or a few scratches of whole nutmeg on a fine grater
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 1½ cups milk (I used 1%)
- 1½ cups finely grated carrot
- ¾ cups finely chopped fresh pineapple, or canned crushed pineapple, drained
- ½ cup (1 stick) unsalted butter, melted
- ½ cup Greek yogurt (I used nonfat)
- 2 eggs
- 1 teaspoon vanilla extract
- 4 ounces softened cream cheese (the kind in a brick, not lowfat, not whipped, not the kind in a tub)
- ¼ cup granulated sugar
- ¾ teaspoon vanilla extract
- 1 cup cold heavy cream
- Preheat a waffle baker.
- In a large bowl, place the flours, nuts, sugar, baking powder, baking soda, spices, and salt, and stir to combine.
- In a large liquid measure, place the milk, carrot, pineapple, melted butter, Greek yogurt, eggs, and vanilla, and stir to combine.
- Add the liquid ingredients to the dry, and stir just until barely combined. Do not overmix, or the waffles could come out tough. The batter should be lumpy.
- Place about ½ cup of batter onto the hot waffle iron, and bake for about 3 minutes, or until golden brown. Keep warm in a low oven.
- Place the cream cheese, sugar, and vanilla extract in a small bowl and whip on medium speed for about 3 minutes with the whip attachment.
- Slowly drizzle in the cold heavy cream, while whipping on medium speed.
- Scrape the bottom and sides of the mixing bowl with a silicone spatula, increase the speed to medium high, and continue to whip until stiff peaks form.
I hope you enjoy this recipe! We just loved it, and I thought it would be so perfect for an Easter or Spring brunch. The waffles can be made ahead, kept warm in the oven, or frozen/refrigerated and reheated in the toaster.
*Here is a link to the kind of waffle baker I have. I love it! It’s easy and fun to use. It was gifted to me by KitchenAid, but this is not a sponsored post or a paid review, and all opinions expressed here are from my heart.*
*This post was featured on The Weekend Retreat link party on Mommy On Demand*
*This post was featured on the Super Saturday link party on What’s Cooking with Ruthie*