Carrot cake for breakfast? Why not! This innovative healthy waffle breakfast-sandwich recipe uses whole-grain frozen waffles instead of bread and has a carrot cake-like filling made with reduced-fat cream cheese, shredded carrot, raisins and walnuts sweetened with a touch of maple syrup. Even better, it's ready in 5 minutes!

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2013


Ingredient Checklist


Instructions Checklist
  • Toast waffles. Spread cream cheese on 1 waffle. Top with carrot, raisins and walnuts. Drizzle with maple syrup. Top with the remaining waffle.


Nutrition Facts

440.8 calories; protein 12.8g 26% DV; carbohydrates 56.5g 18% DV; exchange other carbs 4; dietary fiber 4.7g 19% DV; sugars 27.3g; fat 20.1g 31% DV; saturated fat 6.4g 32% DV; cholesterol 95.4mg 32% DV; vitamin a iu 9638.7IU 193% DV; vitamin c 4.3mg 7% DV; folate 17.8mcg 4% DV; calcium 283.4mg 28% DV; iron 2.4mg 13% DV; magnesium 64.8mg 23% DV; potassium 604.5mg 17% DV; sodium 400mg 16% DV; thiamin 0.2mg 24% DV; added sugar 12g.