• March 27, 2014
Carrot Cake Waffles

Another wonderful breakfast for you. And this one could almost be a dessert.

We love waffles at our house, of all sorts. We also really like carrot cake. And cream cheese frosting. So, it was a no-brainer to bring all these things together.

Not only is it a cake turned into a waffle, but I’ve adapted my favorite cream cheese frosting to put on top.

But you still have to put maple syrup on too. Because it’s a waffle. And that’s what they’re for.

Carrot Cake Waffles


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup sour cream or yogurt
  • 3/4 cup milk
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups finely grated carrots


  1. Preheat your waffle iron.
  2. Combine flour, salt, sugar, and baking soda. Set aside.
  3. In separate bowl, mix together the sour cream or yogurt, milk and eggs.
  4. Stir in the melted butter and vanilla.
  5. Stir the wet ingredients into the dry.
  6. Gently stir in the carrots just to combine.
  7. Spray your waffle iron with non-stick spray. Pour about 1/2 cup batter (depending on your waffle iron) onto your waffle iron according to the directions of your iron.
  8. Top with Whipped Cream Cheese Topping and maple syrup and enjoy!

Cream Cheese Whipped Cream


  • 2 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 1/4 cup powdered sugar
  • 1 cup heavy whipping cream


  1. Cream the cream cheese together with the vanilla and powdered sugar for a few minutes until well combined.
  2. Whip the cream in a stand mixer or with a hand mixer until soft peaks form.
  3. Gently fold the cream into the cream cheese mixture.

Adapted from Willow Bird Baking

9 Comments on “Carrot Cake Waffles

Leave a Reply

Your email address will not be published. Required fields are marked *