Hey Friends. I hope all is well in your world. I have been busy creating recipes and well…eating. Ha! 🙂
I have been quite busy in grad school too…I have 2 final projects due in the next couple weeks keeping my head in the books.
You may or may not know this about me–but I made my own wedding cake. I am a bit of a DIY kinda girl. I took a class at a Boston bakery called Rosie’s Bakery–and learned the basics of cake decorating and how to make the best ever buttercream frosting. How does this fit in with today’s post? Well, today’s low FODMAP recipe of the day is Carrot Cake Waffles with a drizzle of maple lactose-free cream cheese frosting and toasted pecans and… my wedding cake was a carrot cake. Are you a carrot cake fan too? Check out the carrot cake waffle yumminess in the video my son Brennan helped me put together.
Needless to say…carrot cake is my all-time favorite cake. Carrots are free of FODMAPs (per Monash University FODMAP app) and full of nutrition (beta-carotene, fiber, potassium and many anti-oxidants)! So… why not make carrot cake waffles with a lovely cream cheese maple frosting to start your day? The waffles can be made in advance and frozen (just wrap in plastic wrap to protect from freezer burn). We, however, love to make them and eat them right up!
Yum! I used Green Valley Organics lactose free cream cheese in the frosting along with pure maple syrup and confectioner’s sugar. This combo is just perfect! I am a big fan of Green Valley products and many are low FODMAP certified by FODMAP friendly. So…hooray for that!
If you don’t have a lactose free cream cheese option at your local grocers, you can sub in regular whipped cream cheese and just drizzle 1 tablespoon or less of the frosting to keep recipe low lactose.
Carrot Cake Waffles with Maple Cream Cheese Frosting & Pecans
- Makes 4 waffles (though may vary depending on waffle maker)
- 1 egg
- 1 ½ tablespoons butter, melted or vegetable oil
- 2/3 cup lactose free milk
- 1 cup gluten free flour blend (I used King Arthur Gluten-free Measure for Measure flour blend)
- 2 tablespoons sugar
- ½ teaspoon baking powder (use gluten free, if following GF diet)
- 1/4 teaspoon baking soda
- ½ cup grated carrots
- ½ teaspoon cinnamon
- 4 ounce lactose free cream cheese (Green Valley brand)
- 2 teaspoons pure maple syrup
- 1 cup confectioner’s sugar
- ¼ cup chopped pecans
- Whisk egg, butter/oil, and milk in medium bowl.
- Add in GF flour, sugar, baking powder, soda and dash of salt.
- Fold in grated carrots and cinnamon.
- Prepare waffle maker with light coating of oil and turn on to heat up.
- Add waffle mix to waffle maker about ½ cup mixture per waffle or as directed on waffle maker (can vary).
- While waffle cooks, make frosting.
- In medium bowl, add cream cheese and maple syrup, beat with electric beaters until creamy. Slowly add in confectioner’s sugar.
- If using pecans, toast them in a skillet over medium heat for 1-2 minutes until fragrant.
- Drizzle top of waffle with frosting and about 1 tablespoon chopped pecans
7 replies on “Carrot Cake Waffles with Lactose-free Cream Cheese Maple Frosting & Pecans“
I love your recipes and although I read your entire blog, when I print the recipes I usually don’t want to print the whole blog. Is there anything you can do about that?
Lauren, Just hit the print feature on the recipe itself. There are some very old recipes that do not have this feature–but all the new recipes in the last 2-3 years come w/ a print feature on the recipe.
I wish that there were lactose free dairy products available where I live. I have found lactose free milk, but nothing else. I’ll try the waffles without the yummy sounding topping.
Another genius recipe, cannot wait to add this to our Sunday brunch list!!
Thank you! One of my favs!
I recently went on a Fod diet per my doctor’s suggestion. With 5 boys and a husband, this won’t be easy. I made a beef stew that no one liked without onion and garlic. I ate stir fried veggies that were bland, but I didn’t complain as long as everyone else got their garlicky ones. I am managing but I am still a real newbie with lots of questions. Tonight, I wanted something “bready” for my breakfasts and I found your recipe for Blueberry muffins from July of this year. While the batter was very runny and I thought I had done something wrong, I stuck with it and tried to have faith. I added in a little raw oatmeal just in case the batter was really too thin. I also ran out of blueberries so I did a combo of blueberries and raspberries. The muffins came out great and I even got 15 of those little yummies out of the one recipe. I love these and can’t wait to try other things on your blog. Thank you, thank you for this experience tonight. I almost feel like I can get through this as well as get back to my passion of baking…almost.
I have made your carrot cake waffles a couple times and they are yummy! I always make enough that I can freeze them in individual sandwich baggies. I’ve also made your One Skillet Mexican Chicken (I use beef) & Rice Fiesta numerous times because I love it and its so easy and quick! I have enjoyed your advice and recipes so much from this site, that I purchased your book-The Low FODMAP Diet-Step by step. I love the Tofu and Greens recipe and the Quinoa Taboule. I’m really looking forward towards trying more recipes in your book! I thank you for the Challenges. I’ve competed one Challenge already. I love that you have such an array of different types of recipes. From healthy to yummy comfort foods/desserts! Thank you so much for all your hard work on the confusing subject of Fodmaps!
Comments are closed.