These Carrot Cake Waffles are the perfect addition to a springtime brunch. Light and fluffy waffles are filled with grated carrots and warming spices. Top them with a dollop of whipped cream cheese, a sprinkling of chopped walnuts, and a drizzle of maple syrup.
Some recipes I came across also included raisins (like this one from Alida’s Kitchen) or chopped pineapple.
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I used this waffle iron to make the heart-shaped waffles. Be sure to grease the iron well between waffles. This batter was more likely to stick compared to others I have made.
I grated the carrots using the largest holes on a box grater. They can also be shredded in the food processor with the help of the shredding blade.
Here are some more recipes for Easter/Spring:
From other bloggers:
Carrot Cake Waffles
Adapted from Raspberry Sue
1 3/4 cups (250 grams) all purpose flour
2/3 cup (150 grams) light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 (170 grams) carrots, peeled and grated
7 tablespoons (100 grams) unsalted butter, softened
1/3 cup (75 grams) plain Greek yogurt
6 1/2 tablespoons (100 ml) milk
1 teaspoon vanilla extract
4 ounces cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/2 cup chopped walnuts
To make the waffles: Preheat waffle iron according to manufacturer’s instructions.
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and carrots.
In a medium bowl, whisk together the eggs, butter, yogurt, milk, and vanilla extract. Mix the wet ingredients into the flour mixture until just combined.
Grease the heated waffle iron well with butter or oil. Add required amount of waffle batter depending on the size of the waffle iron and cook until golden. Repeat with remaining batter.
To make the whipped cream cheese: In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla using a hand mixer until smooth. Slowly beat in the heavy cream until light and fluffy.
Serve the warm waffles with the whipped cream cheese, a sprinkling of chopped walnuts, and a drizzle of maple syrup.