Carrot Cake Waffles

Carrot cake is the best, isn’t it? I don’t make it or eat it often but when I do I am always one happy woman. I’ve started thinking about Easter Brunch and I decided to take that wonderful cake and put it in waffle form. We usually do a carrot cake in my family on Easter, so I thought it would be a really fun switch up. I am never against cake for breakfast, but in waffle form it’s a little more acceptable, am I right?

The batter had all of the basics like flour, sugar, butter, milk and eggs. Then I added in lots of warm spices, shredded carrot, walnuts, coconut and raisins to really imitate the cake!
After about 4 minutes in my beloved waffle maker, that batter became golden, fluffy and gorgeous! The batter was just enough to make 4 waffles.
While the waffles cooked, I made a quick cream cheese topping with a little sugar, cinnamon and milk in it. It was just like the usual cream cheese frosting on carrot cake.

I served the waffles with a big scoop of the topping as I made them and oh my word were they a hit. My carrot cake obsessed Marc went nuts for them and I was really thrilled with the flavor and texture. Hope you all love them too! I can’t wait to make these again for Easter. xoxo

Carrot Cake Waffles
Carrot Cake Waffles
5 from 1 vote
Carrot Cake Waffles
Carrot Cake Waffles
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These carrot cake waffles are so fluffy and gorgeously flavored with a luscious cream cheese topping! They are so perfect for Easter brunch.

Course: Breakfast
Cuisine: American
Keyword: Carrot Cake Waffles, Waffles
Servings: 4
Calories: 633 kcal
Author: Jeanie and Lulu’s Kitchen
Ingredients
FOR THE WAFFLES
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons super fine sugar
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 stick butter melted and cooled
  • 1 cup milk
  • 2 whole eggs
  • 1/2 teaspoon vanilla extract
  • 4 medium carrots peeled and grated
  • 1/4 cup chopped walnuts
  • 1/4 cup raisins
  • 1/4 cup shredded coconut
FOR THE CREAM CHEESE TOPPING
  • 8 ounces cream cheese softened to room temperature
  • 1 tablespoon milk
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon cinnamon
Instructions
  1. First, whisk the flour, sugar, baking powder, baking soda, cinnamon and nutmeg together in a large mixing bowl. In another bowl, whisk the melted butter, milk, eggs and vanilla together. Pour those wet ingredients into the dry ingredients and whisk them together until it becomes a thick, smooth batter. Switch to a spatula and fold in the carrots, walnuts, raisins and coconut. Get out your waffle maker and pre-heat it it. Spray it well with cooking spray.

  2. Scoop 1/4 of the batter into the waffle maker and spread it out evenly to thinly cover the whole bottom half. Close it and cook the batter for about 4-5 minutes. While it cooks, make the topping. Combine the cream cheese, milk, sugar and cinnamon together in a bowl and whip them all together with a hand mixer. Plate the finished waffle with a big scoop of the topping and serve! Repeat with the remaining batter to make 4 waffles total, serving them as you make them. Enjoy!!

Nutrition Facts
Carrot Cake Waffles
Amount Per Serving (1 waffle)
Calories 633 Calories from Fat 443
% Daily Value*
Fat 49.2g76%
Saturated Fat 30.1g188%
Cholesterol 210mg70%
Sodium 1067mg46%
Potassium 805mg23%
Carbohydrates 39.9g13%
Fiber 3.7g15%
Sugar 20.4g23%
Protein 11.9g24%
Calcium 260mg26%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
These carrot cake waffles are so fluffy and gorgeously flavored with a luscious cream cheese topping! They are so perfect for Easter brunch. #waffles #breakfast #brunch #easter #carrotcakewaffles #jeanieandluluskitchen
Carrot Cake Waffles

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