Carrot Cake Waffles With Cream Cheese Icing

• FOR THE WAFFLES:
• 1 cup Bangalla Fruit Squeeze Snack, Carrot Squash And Apple
• 1 Egg
• 1/8 cups Coconut Oil, Melted
• 1/2 cups Buttermilk
• 1/8 cups Raw Honey
• 3 cups Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 Tablespoons Chia Seeds
• 1 teaspoon Grated Nutmeg
• 1/4 cups Pineapple Tidbits
• 1/4 cups Dried Cranberries
• FOR THE ICING:
• 1/2 cups Cream Cheese
• 1/4 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Lemon Juice

1. For the waffles:
2. Preheat your waffle maker according to manufacturer's instructions.
3. In a large bowl combine the carrots, egg, coconut oil, buttermilk and honey. Mix in the flour, baking soda and salt. Then add the chia seeds and nutmeg. Fold in the fruit.
4. Cook the waffles in the waffle maker according to manufacturer's instructions. Serve with maple syrup, agave nectar butter or make cream cheese frosting.
5. For the cream cheese frosting:
6. In a medium sized bowl combine the cream cheese, sugar, vanilla and lemon juice. Put a dollop of this frosting on each waffle.

bangalla fruit squeeze, egg, coconut oil, buttermilk, honey, whole wheat flour, baking soda, salt, chia seeds, nutmeg, ubc, ubc, cream cheese, ubc, vanilla, lemon juice

Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/carrot-cake-waffles-with-cream-cheese-icing/ (may not work)