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5.0 from 3 votes

Carrot Cake Waffles

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 Servings
Course: Breakfast
Cuisine: International

Ingredients

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
Optional Toppings:
  • Chopped pecans or walnuts toasted or candied
  • maple syrup
  • Sprinkles

Instructions

To make the carrot cake waffles:
    Cup of Yum
  1. Preheat waffle iron according to manufacturer's instructions.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, salt, allspice, nutmeg, and carrots.
  3. In a medium bowl, whisk together the eggs, buttermilk, butter, yogurt, and vanilla. Mix the wet ingredients into the flour mixture until just combined.
  4. 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:
  1. 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.
  2. Serve the warm waffles immediately with the cream cheese frosting, a sprinkling of chopped pecans or walnuts, and a drizzle of maple syrup.