Wafer cream is an important product used in many foods, especially confectionery products, and consumed with delight. Therefore, nutritional enrichment of this product is of great importance. In this study, a new functional product was developed by adding carob molasses pulp (CMP) flour obtained from carob fruit, which has unique nutritional and bioactive properties, to wafer cream, increasing its nutritional value and antioxidant activity. When 15% CMP flour was added to the wafer cream formulation, there was an increase of approx. 58.43 and 78.77%, resp., in total polyphenol and antioxidant levels compared to the control group (without CMP flour). In addition, since the product developed is in cocoa color, consumer preference has increased. It has been determined that phytochem. and nutritive components of the wafer cream increased as a result of the use of carob flour.