carrot cake waffles on a white plate

Carrot Cake Waffles for a Special Occasion Breakfast

Just like their inspiration, these creative carrot cake waffles are a little bit healthy, a little bit sweet. It may taste like you’re having cake for breakfast, but shredded carrots, raisins, and walnuts add a nutritional boost to this waffle recipe.

carrot cake waffles on a white plate

Making carrot cake waffles

You’ll need to do a bit of prep work before making this waffle batter. Shred the carrots and chop the walnuts before you begin to assemble the recipe. A food processor makes quick work of these steps. (You can freeze shredded carrots and keep them in the freezer so you’ll always have some on hand!)

With these ingredients prepared, you’ll be ready to go! Whip the egg whites and sugar separately, then fold into the remaining ingredients. (This is what makes them light and fluffy.)

Set aside a few tablespoons of the chopped carrots, walnuts, and raisins for garnishing the waffles when you serve them. Or better yet, toast up some nuts to give these waffles a real baked carrot cake flavor!

waffle ingredients

Serve them with

  • Top these waffles with toasted walnuts or pecans.
  • Maple syrup is always a winner.
  • For really indulgent and creative waffles, spread them with a cream cheese frosting or cream cheese glaze.

These were made in a Belgian waffle maker and topped with pure maple syrup. They’d sure be tasty with a cream cheese frosting, though, wouldn’t they??

carrot cake waffles
carrot cake waffles on a white plate

Carrot Cake Waffles

It may taste like you're having cake for breakfast, but shredded carrots, raisins, and walnuts add a nutritional boost to this waffle recipe.
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Prep Time: 30 minutes
Cook Time: 8 minutes
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 424kcal

Equipment

  • waffle iron

Ingredients

  • 3 large eggs separated
  • 2 tablespoons sugar
  • 2 ¼ cups all-purpose flour
  • 2 cups milk
  • ¼ cup vegetable oil
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 ½ cups grated carrots
  • 1 cup raisins
  • 1 cup walnuts chopped
  • 2 teaspoons vanilla extract

Instructions

  • Using a stand or handheld mixer, beat egg whites until stiff peaks form. Add sugar and whip until combined. Set aside.
  • Combine remaining ingredients (including egg yolk) in a separate bowl. Stir together, making sure to not over-stir.
    waffle ingredients
  • Fold in the whipped egg whites, until just incorporated.
    whipped egg whites before stirring into waffle batter
  • Cook in waffle iron according to waffle iron instructions.
  • Top as desired, with whipped topping, nuts, fruit, berries, syrup, etc.

Notes

Makes 6-8 waffles, depending on the size of your waffle iron.

Nutrition

Calories: 424kcal | Carbohydrates: 53g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 220mg | Potassium: 583mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4197IU | Vitamin C: 3mg | Calcium: 180mg | Iron: 3mg

Freezing waffles for later

Freeze leftover waffles for breakfast in a hurry. You might even want to double the batch for this purpose.

Allow the cooked carrot cake waffles to cool. Set waffles in a single layer on a baking sheet and place in the freezer. When completely frozen, stack waffles into a freezer safe container and freeze for up to two months.

To reheat, pop frozen waffles into a toaster (you may need to divide them into quarters) or a toaster oven and cook until they’re heated through and crispy.

Thanks for sharing!