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! Source: EatingWell Magazine, March/April 2013

EatingWell Test Kitchen


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

441 calories; 20.1 g total fat; 6.4 g saturated fat; 95 mg cholesterol; 400 mg sodium. 604 mg potassium; 56.5 g carbohydrates; 4.7 g fiber; 27 g sugar; 12.8 g protein; 9639 IU vitamin a iu; 4 mg vitamin c; 18 mcg folate; 283 mg calcium; 2 mg iron; 65 mg magnesium; 12 g added sugar;