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

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Recipe Summary

total:
5 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

441 calories; protein 12.8g; carbohydrates 56.5g; dietary fiber 4.7g; sugars 27.3g; fat 20.1g; saturated fat 6.4g; cholesterol 95.4mg; vitamin a iu 9638.7IU; vitamin c 4.3mg; folate 17.8mcg; calcium 283.4mg; iron 2.4mg; magnesium 64.8mg; potassium 604.5mg; sodium 400mg; thiamin 0.2mg; added sugar 12g.
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