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This weekend-worthy recipe has the spiced flavors of classic carrot cake in a crisp, golden waffle form. Each bite combines the earthy sweetness of finely shredded carrots with warm notes of cinnamon. Combining the best aspects of carrot cake and waffles, they are crispy on the outside with a soft, tender interior.
Topped with an optional maple cream cheese drizzle, the whole family will flip for this surprisingly easy treat.
Quick Tips
- Swap whole wheat flour for all-purpose flour for added fiber in your breakfast.
- Swap the cream cheese in the drizzle for Greek yogurt.
- Plan ahead for a super-fast breakfast! Measure out and combine all the dry ingredients in advance. Store in an airtight container or jar. When you’re ready to make waffles, simply add the wet ingredients for a quick, fuss-free morning.
- These waffles freeze great. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Reheat directly from frozen in a toaster, oven, or air fryer.
Simply Recipes / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless
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For the waffles
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2 cups (250g) all-purpose flour
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6 tablespoons granulated sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon kosher salt
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1 teaspoon ground cinnamon
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3 large carrots (about 3 ounces each), peeled
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1 cup buttermilk
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3 large eggs
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2 teaspoons vanilla extract
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5 tablespoons unsalted butter, melted
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Cooking spray
For the optional toppings
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4 ounces cream cheese, softened
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5 tablespoons maple syrup
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Chopped toasted pecans
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Toasted coconut flakes
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Preheat the oven to 200°F.
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Make the batter:
Whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl.
Grate the carrots on the small holes of a box grater into a large bowl. You should have about 2 cups. Stir in the buttermilk, eggs, and vanilla.
Stir flour mixture into carrot mixture until mostly but not completely combined. Fold in the melted butter until fully incorporated.
Simply Recipes / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless
Simply Recipes / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless
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Cook the waffles:
Preheat a waffle iron. Spray lightly with the cooking spray.
Scoop about 2/3 cup batter into the waffle iron, or the amount recommended by your instruction manual. Close the iron and cook until golden and crisp, 4 to 5 minutes. Transfer to a baking sheet and place in the oven to keep warm. Repeat with the remaining batter.
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Add optional toppings:
If desired, whisk together cream cheese and maple syrup until smooth to make a drizzle.
Serve the waffles and topped with pecans, coconut flakes, and the maple cream cheese drizzle, if desired.
Place any leftover waffles in an airtight container and refrigerate for up to 3 days. Reheat in a toaster or oven to restore crispiness.
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| Nutrition Facts (per serving) | |
|---|---|
| 536 | Calories |
| 19g | Fat |
| 76g | Carbs |
| 14g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 536 |
| % Daily Value* | |
| 19g | 25% |
| Saturated Fat 11g | 53% |
| 180mg | 60% |
| 804mg | 35% |
| 76g | 28% |
| Dietary Fiber 4g | 14% |
| Total Sugars 25g | |
| 14g | |
| Vitamin C 3mg | 15% |
| Calcium 200mg | 15% |
| Iron 4mg | 22% |
| Potassium 372mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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