Step 1
In a large bowl whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
Step 2
In a separate large bowl, whisk together the egg yolks, milk, yogurt, butter and Redpath® Golden Yellow Sugar until smooth.
Step 3
In a third bowl using an electric mixer, beat the egg whites to stiff peaks.
Step 4
Pour the wet ingredients over the dry and stir until just combined.
Step 5
Fold in the egg whites into the batter in two additions.
Step 6
Fold in the carrot, raisins and pecans.
Step 7
Preheat waffle iron according to manufacturer’s instructions. Grease with cooking spray or vegetable oil.
Step 8
Pour recommended amount of batter onto waffle iron - ours uses ⅓ cup (80 millilitres) of batter per waffle. Spread a bit with a spatula and close the waffle iron. Cook until steam stops and waffle is golden brown; 4 to 5 minutes.
Step 9
Keep waffles warm in a 200°F (93°C) oven, while preparing the cream cheese topping.
Step 1
Combine all ingredients in a bowl and stir until smooth.
Step 2
Serve topping generously atop warmed Carrot Cake Waffles.
*If you don’t have a waffle iron, this batter makes delicious pancakes. Heat a greased skillet over medium heat and pour in about ½ cup (120 millilitres) of batter for each pancake. Cook 3 minutes on each side.
