carrot cake waffles with mascarpone maple cream
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 4 belgian waffles
  • *for the waffles*
  • 2 cups all-purpose flour
  • 3 tbsp sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 3 eggs
  • ½ cup whole milk
  • ¼ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1½ cups finely shredded carrots {about 3}
  • ½ cup roughly chopped pecans
  • nonstick spray
  • *for the mascarpone maple cream*
  • 8 oz mascarpone cheese
  • ¼ cup pure maple syrup
  • ¼ cup heavy cream
  1. In a medium bowl, whisk together the flour, sugar, salt, cinnamon, and baking soda.
  2. Add in the eggs, milk, melted butter, and vanilla, and stir until combined. Finally, stir in the carrots and pecans.
  3. Preheat your waffle iron, spray lightly with nonstick spray, and cook the waffles.
  4. While they're cooking, make the mascarpone cream. In a small bowl, whisk together the mascarpone and maple syrup until smooth. Add the cream, a bit at a time, until it reaches desired consistency. You may want to add more if you want a thinner topping.
  5. Serve waffles immediately topped with the cream. Enjoy!
Recipe by The Baking Fairy at