A recipe for Carrot Cake Waffles! These easy waffles are packed with grated carrots and warming spices, then topped with a light cream cheese frosting.
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These Carrot Cake Waffles are the perfect addition to a springtime or Easter brunch! They come together in just a little over 30 minutes too.
The light and fluffy buttermilk waffle base is filled with grated carrots along with ground cinnamon, ginger, allspice, and nutmeg. After mixing until just combined, spoonfuls of the batter are heated in a waffle iron until golden, then served warm with desired toppings.
To help balance the carrot cake flavor, I topped the waffles with a sweetened cream cheese, sprinkling of chopped pecans or walnuts, and a drizzle of maple syrup. For a little extra fun, add a few seasonal sprinkles.
A Few Waffle Tips
I grated the carrots using the smaller holes on a box grater. They can also be shredded in the food processor with the help of the shredding blade. Six ounces was roughly 2-3 larger carrots for me.
If the batter is too thick, whisk in a splash or two more of buttermilk. If too thin, add a little more flour (be careful not to add too much or the waffles will lose their tender and light texture). Mix the ingredients together until just combined with no streaks.
Want to serve the waffles warm all at once? Preheat an oven to 250˚F (120˚C) and arrange the cooked waffles in a single layer on a baking sheet. Keep in the warm oven until all the batter is prepared.
Leftover Carrot Cake Waffles can be frozen in a single layer until solid, then transferred to a freezer-safe bag. Bake straight from the freezer on a parchment-lined baking sheet and in a 350˚F (180˚C) oven until heated through, about 10 minutes.
The amount of waffles created will depend on the type of waffle iron. My parents gave me a mini waffle maker a couple of years ago and the kids enjoy the smaller size. This recipe makes about 11 miniature waffles, but closer to 6 standard sized.
Looking for more waffle recipes?
Carrot Cake Waffles Recipe
Adapted from Raspberry Sue
Carrot Cake Waffles
Carrot Cake Waffles:
- 1 1/2 cups (190 grams) all-purpose flour
- 2 tablespoons (25 grams) light brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly grated nutmeg
- 6 ounces (170 grams) peeled and grated carrots
- 2 large eggs
- 1/2 cup (118 milliliters) buttermilk
- 1/4 cup (60 grams) unsalted butter melted and slightly cooled
- 1/4 cup (55 grams) plain yogurt
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 8 ounces (226 grams) cream cheese softened at room temperature
- 1 cup (125 grams) powdered sugar
- 1/4 cup (60 milliliters) heavy cream
- 1 teaspoon vanilla extract
- Chopped pecans or walnuts toasted or candied
- Maple Syrup
To make the carrot cake waffles:
- Preheat waffle iron according to manufacturer's instructions.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, salt, allspice, nutmeg, and carrots.
- In a medium bowl, whisk together the eggs, buttermilk, butter, yogurt, and vanilla. Mix the wet ingredients into the flour mixture until just combined.
- Grease the heated waffle iron with butter or oil. Add a ladleful of the prepared batter (2 tablespoons for mini waffle iron and about 1/4 cup for a standard size). Heat until the waffle is cooked through and starting to turn golden. Transfer to a plate and repeat with remaining batter.
To make the cream cheese frosting:
- In a large 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 immediately with the cream cheese frosting, a sprinkling of chopped pecans or walnuts, and a drizzle of maple syrup.