Another Instagram inspired carrot cake-esque recipe! This one comes from @fitmencook, and makes for a tasty dessert-like breakfast. Even though I'd feel bad eating real carrot cake, this is a totally different story, tee hee. Who said you can't have cake for breakfast? lol

We both used sugar-free pancake syrup, but....he used real eggs, and I didn't. He used amaranth flour, and I used whole wheat pastry. He topped his waffles with raspberries, and I made a "cream cheese" frosting! I think my fake cream cheese frosting works better with the carrot cake-like waffles than the raspberries, just saying. AND my "frosting" is still healthy!

Carrot Cake Waffles

Makes 2 waffles

  • 1 scoop cinnamon swirl protein powder (or vanilla protein powder)
  • 1/2 C whole wheat pastry flour (or flour of choice)
  • 3 tbsp liquid egg white (or 1 large egg white)
  • 1/4 C liquid egg substitute or more liquid egg white (or 1 large egg)
  • 1/4 C unsweetened almond milk
  • 1 C carrots, shredded/grated
  • 1 tsp baking powder
  • 2 packets stevia
  • 1 tbsp vanilla extract

  1. Whisk all ingredients together in a bowl. Try not to let carrots clump up.
  2. Heat waffle iron and spray with nonstick spray, if needed. Cook half of the batter approx. 2 minutes, or until desired doneness. Repeat with remaining half of batter.

Can be made ahead of time and kept in the freezer. Reheat it in a toaster oven or in baking in a regular oven to regain the crispy outside, or in the microwave if you don't really care about that.

"Cream Cheese" Frosting

  • 2 tbsp plain fat-free greek yogurt*
  • 2 tbsp fat-free cottage cheese*
  • 1/8 tsp vanilla extract
  • Optional: 1-2 tbsp vanilla or cinnamon protein powder

Use an electric whisk, blender, or small food processor to combine frosting ingredients until smooth. If you don't have any of those things, you can either whisk by hand or try to smash the cottage cheese lumps with the back of a spoon. 

*Can substitute more yogurt for cottage cheese, or more cottage cheese for greek yogurt

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