Carrot cake waffles are a carrot cake flavored homemade waffle that is topped with nuts, dried fruit, and a drizzle of syrup. This carrot cake waffle recipe will make your brunch game top-notch. Homemade waffles are easy, and this carrot cake version is perfect for any time of year.
We love carrot cake, but some people frown about eating carrot cake for breakfast. So I got creative and created these waffles. They turned out fantastic. Light, filled with carrot cake spices, and delicious down to the last morsel.
Why You'll Love These Carrot Cake Waffles
If you are looking for a new and different waffle recipe, give this one a go. With tender shreds of carrots and spice in every bite, your family and guests will be asking for one more helping.
The secret to this carrot cake waffles recipe is whipping the egg whites before you fold them into the batter. It makes the waffles super light and fluffy, even with all those carrots, raisins and walnuts mixed in. If you're a fan of our Cheesecake Factory Carrot Cake, this is the breakfast version you've been waiting for!
Key Ingredients & Substitutions
- Carrots. Fresh carrots grated on the small holes of a box grater work best. They cook through quickly and practically melt into the waffles. Pre-shredded bagged carrots are thicker and drier, so chop them a bit finer if that's what you have.
- Eggs. The eggs get separated. The whites are whipped with the sugar until stiff peaks form, and the yolks go into the batter. This is what makes the waffles so light.
- All-purpose flour. Regular all-purpose flour is all you need. You can swap up to half of it for white whole wheat flour for a heartier waffle.
- Warm spices. Cinnamon, allspice and cloves give you that classic carrot cake flavor. No allspice? Use nutmeg instead, or a teaspoon of pumpkin pie spice in place of the allspice and cloves.
- Raisins and walnuts. These are carrot cake classics, but both are optional. Dried cranberries or chopped pecans work great too, and you can leave them out completely for picky eaters.
- Milk and vegetable oil. Any milk works here, including unsweetened almond or oat milk. Melted butter or melted coconut oil can stand in for the vegetable oil.
- Baking powder. This gives the waffles their lift. Make sure yours is fresh! If you're out, see the substitution section below.
How To Make Carrot Cake Waffles
I used my stand mixer for this recipe. I tossed in my egg whites and whipped them up until they formed stiff peaks. Then I added in the sugar and mixed until the sugar dissolved.
Then in a separate bowl add all the other ingredients and mix. Make sure not to overmix or that will make your waffles dense. Then fold in the egg whites gently.
Cook in your preheated Belgian waffle maker, as per the instructions, then top how you choose! The full step-by-step directions are in the recipe card below.
Helpful Tips
Preheat the waffle iron first. Turn it on before you start mixing so it's good and hot when the batter is ready. A hot iron gives you a crisp outside and keeps the waffles from sticking.
Use a clean bowl for the egg whites. Even a little bit of yolk or grease will keep the whites from whipping up. Beat them until they hold stiff, glossy peaks, then stop.
Fold, don't stir. Gently fold the whipped whites into the batter with a spatula, just until you don't see big white streaks. A few small streaks are totally fine. Stirring hard knocks the air right back out.
Grate the carrots finely. Thick shreds can stay a little crunchy. The small holes of a box grater give you soft, tender carrot in every bite.
Keep them crisp. Set cooked waffles on a wire rack, or in a 200°F oven, instead of stacking them on a plate. Stacked waffles steam each other and get soft. When you're done, here's how to clean a waffle maker the easy way.
Best Toppings For Carrot Cake Waffles
Spread On Cream Cheese for a sweet layer of flavor. Or you could even do a whipped cream cheese frosting to give it more of a cake-like flavor.
Nuts add incredible crunch to these waffles. You could just chop up nuts and then sprinkle them over the top. I find salted nuts help bring out even more of the spices in the waffles.
Powdered sugar offers a hint of sweetness. I just add a light dusting, and it adds style but also a sweetness to your waffles.
Dried Fruit is another option, whether you reach for raisins or dried cranberries. Both work great, and I find they pair nicely with the carrot cake flavors.
Fresh fruit is always tasty as well. I love the flavor of berries next to the spices of the waffles.
Syrup is always welcome when pancakes or waffles are being served. You could use regular maple syrup or reach for a flavored one.
Yogurt is another topping that sounds different but is really tasty. I used vanilla Greek yogurt, and it was a nice tangy twist. Add a drizzle of light syrup, and boy was that a tasty combination.
Whipped Cream is another simple topping. Whether homemade or store-bought, a dollop will do the job.
Variations
- Cream cheese frosting dip. This one is so much fun! Beat ½ brick (4 ounces) of softened cream cheese with 2 tablespoons of milk and 2 tablespoons of powdered sugar until it's smooth and the consistency you want. Add a little more powdered sugar for a sweeter dip, or a splash more milk to thin it out. Cut the waffles into strips or wedges, dip them in the cream cheese frosting dip, let them set for a couple of minutes, and garnish with shredded carrot.
- Zucchini carrot cake waffles. Swap ½ cup of the carrots for finely grated zucchini. Squeeze the zucchini dry in a clean kitchen towel first so the batter doesn't get watery. It's a sneaky way to get even more veggies in at breakfast!
- Simple carrot waffle recipe. Skip the raisins and walnuts for a plain carrot waffle recipe that picky eaters will love. Top it with a little butter and syrup.
- Pineapple and coconut. Lots of carrot cakes have pineapple and coconut, and they work here too. Fold ½ cup of well-drained crushed pineapple and ¼ cup of shredded coconut into the batter.
- Pumpkin spice. Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, allspice and cloves for a cozy fall twist.
What Can I Use To Substitute Baking Powder In A Waffle Recipe
For every 1 teaspoon of baking powder, you can use ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar. For this recipe, that means ¾ teaspoon of baking soda and 1 ½ teaspoons of cream of tartar in place of the tablespoon of baking powder.
Can Baking Soda Replace Baking Powder
Only with a little help. Baking soda is about three times stronger than baking powder, so you need much less of it, not more. It also needs an acid to work, like the cream of tartar above, or buttermilk in place of the milk. Using baking soda on its own will leave your waffles flat with a bitter, soapy taste.
Serving Ideas
These waffles are the star of any weekend brunch. Serve them with crispy bacon or homemade breakfast sausage patties for a sweet and salty combo, plus a big bowl of fresh fruit or berries on the side.
For a holiday breakfast like Easter or Christmas morning, set up a little waffle bar with the cream cheese frosting dip, whipped cream, maple syrup, chopped nuts and raisins, and let everyone top their own. Add scrambled eggs and a pot of coffee, and you're all set!
Storing & Freezing
Let leftover waffles cool completely, then store them in an airtight container or zip-top bag in the refrigerator for up to 3 days.
To freeze waffles, simply let them cool down, and then lay them out on a baking sheet. Toss them in the freezer and allow them to harden. Then transfer them to a freezer bag or airtight container. They'll keep for up to 3 months. Pull out however many you want, and reheat.
Toaster: Take your frozen waffle and place it in a toaster or toaster oven to warm it up. This is my favorite way, since it keeps the outside crisp.
Microwave: Put the waffle on a plate and set it in the microwave. Then take a small glass, fill it halfway with water, and set it in the microwave next to the plate while it warms up. The water will help keep the waffle moist as it reheats.
Store the cream cheese frosting dip separately in a covered container in the fridge for up to 3 days.
Looking For More Waffle Recipes
Buttermilk Belgium Waffles | These are a classic. Light, fluffy and so good with fresh berries on top. A great one for a lazy weekend morning!
Best Chocolate Chocolate Waffles | Chocolate lovers will cheer when you serve up this waffle. All things chocolate in one fluffy homemade waffle.
Cream Cheese Waffles | One of my favorites. The cream cheese adds such richness and creaminess to the waffles that will leave you wanting one more.
Easy Pumpkin Waffles | Another cozy, spiced waffle that's perfect for fall mornings.
Step out of the box and try these carrot cake waffles. I think your family will thank you! Also, check out these carrot pancakes and our big list of homemade waffle recipes!
Recipe
Carrot Cake Belgian Waffles
Equipment
- waffle iron Belgian-style
Ingredients
- 3 large eggs separated
- 2 tablespoons sugar
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 ½ cups grated carrots finely grated, about 3 medium carrots
- 1 cup raisins
- ½ cup walnuts chopped
- 2 cups milk
- ¼ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat your Belgian waffle iron to medium-high. If it isn't nonstick, brush the plates lightly with oil.
- Separate the eggs. Put the whites in the bowl of a stand mixer (or a large clean bowl if you're using a hand mixer) and the yolks in a second large bowl.
- Beat the egg whites on medium-high speed until foamy. Slowly add the sugar and keep beating until stiff, glossy peaks form, about 3 to 4 minutes. Set aside.
- Add the milk, vegetable oil and vanilla to the egg yolks and whisk until smooth. Add the flour, baking powder, salt, cinnamon, allspice and cloves and stir just until no dry flour remains. A few small lumps are fine - don't overmix, or the waffles will be dense.
- Stir in the grated carrots, raisins and chopped walnuts.
- Gently fold in the whipped egg whites in two additions, just until no big white streaks remain.
- Pour about ¾ to 1 cup of batter into the center of the hot waffle iron (or the amount your iron's instructions call for), close the lid and cook until the waffle is golden brown and the steam slows, about 4 to 5 minutes.
- Move the cooked waffle to a wire rack, or keep it warm in a 200°F oven, while you cook the rest of the batter.
- Serve warm with your favorite toppings, like cream cheese, whipped cream, chopped nuts, raisins, fresh berries or maple syrup.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Karen says
sounds delicious
Melinda says
These tasted good, and I looooved how many raisins were in them, but the whole recipe just took too long for a breakfast. : / Lots of ingredients, separate whipping of the egg whites, and then 7 waffles one-at-a-time in my one waffle maker!