Carrot Cake Waffles

by Erin

What’s better than carrot cake for dessert? Carrot cake waffles for breakfast! After all, there’s carrots in here so they are good for you, right? But don’t forget the maple cream cheese topping!

Homemade Carrot Cake Waffles

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Yet again, another holiday has snuck up on me. Hard to believe it is already April and Easter is this weekend! I feel like I had corned beef and cabbage just yesterday. But thanks to Erin of Big Fat Baker and the Holiday Recipe Club, I remembered to start whipping up Easter treats in the nick of time.

Carrot Cake Waffles Stack

For this holiday, our designated ingredients from which we had to choose at least one were spinach, carrots and eggs. This recipe incorporates the last two to create carrot cake waffles! Because what’s better than carrot cake for dessert than for breakfast? What took these waffles over the edge for me was the maple nut cream cheese spread. It’s divine!

Don’t forget to check out what everyone else made who participated this holiday. I am especially curious to see what Easter-themed recipes contain spinach since that one stumped me.

Carrot Cake Waffles with Maple Cream Cheese

Carrot Recipes

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Homemade Carrot Cake Waffles


Yield: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 8 oz. reduced fat cream cheese, room temperature
  • 3-4 Tbsp maple syrup
  • 1/8 cup chopped walnuts


  • 4 Tbsp (1/2 stick) butter
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1-1/2 cups all-purpose flour
  • 1/2 cup 100% whole wheat flour
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • 1-1/2 tsp baking soda
  • 1-3/4 cups low-fat buttermilk, room temperature
  • 2 eggs, separated, room temperature
  • 1/2 tsp vanilla extract
  • 1-1/2 cup finely grated carrots
  • 1 cup walnuts, chopped
  • 1 cup raisins (optional)
  • Cooking spray for waffle iron


  1. To make Maple Cream Cheese spread, in a medium bowl beat the cream cheese and maple syrup together until smooth. Add walnuts and stir until blended. Set aside or refrigerate until ready to serve.
  2. In a small skillet over medium heat, melt the butter, 1-2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2-4 minutes. Add spices and continue to cook, stirring constantly, for just 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
  3. In a large bowl, whisk together the flour, salt, sugar, baking soda.  Set aside.
  4. In a small bowl, beat the buttermilk and the egg yolks together. Stir in the spiced butter and vanilla. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine.
  5.  Beat the egg whites in a separate medium bowl until they hold soft peaks. Gently fold into the batter.
  6. Spray the waffle iron well with nonstick and preheat it. Spread a 1/2 cup or so of batter onto the waffle iron and bake until the waffle is done, usually 3-5 minutes (depending on your iron). Spray iron with cooking spray between waffles as needed.
  7. Serve waffles immediately with Maple Cream Cheese spread*.


*Keep waffles warm in a low oven

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Willow Bird Baking.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Post updated 3/29/22, photo above is the original.

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Christie May 1, 2022 - 4:06 pm

These look super fun and packed with delicious flavors. A fun addition to any brunch.

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Kita April 19, 2012 - 2:14 pm

Its the cream cheese spread in the middle that did me in. :D

spiffycookie April 19, 2012 - 2:15 pm

It definitely can have that effect.

Kerstin April 14, 2012 - 6:24 pm

What fabulous idea – I love carrot cake! I so want to make these tomorrow morning :)

Eliot April 6, 2012 - 4:59 pm

This is a great idea. I have never seen this before but it has me now thinking about all our favorite cake recipes we could adapt into waffle form. That cream cheese topping looks irresistible. Great HRC post and a great idea for Easter brunch!

Carolyn April 6, 2012 - 3:34 pm

What an AWESOME flavour of waffle!!!

Tara @ Chip Chip Hooray April 6, 2012 - 11:45 am

Oh my gosh I am making that cream cheese spread TONIGHT. Yummmmmmm.

Kristina April 6, 2012 - 9:32 am

Aw fun! I’ve seen carrot cake pancakes before but never carrot cake waffles! These look delicious for Easter, brunch food is my FAVORITE! Yummy recipe!

Emily @ Life on Food April 6, 2012 - 6:00 am

What a great idea. I have heard of pancakes but I much prefer waffles. This is perfect for me!

Veronica April 6, 2012 - 2:19 am

I really love turning breakfast foods into healthyish desserts like this! And I agree, that spread really sounds like it would put these waffles over the top. They look incredible!

Baking Serendipity April 5, 2012 - 11:13 pm

I made a carrot cake pancake what seems like forever ago now…and I love the thought of adapting it for waffles! Yum!

BigFatBaker April 5, 2012 - 7:13 pm

This looks like the best breakfast ever…cheesecake with carrot cake waffles?! Yes please! I can barely believe it’s April as well…where does the time go??

Lauren at Keep It Sweet April 5, 2012 - 6:31 pm

Now this looks like an awesome breakfast!

Jennifer @ Peanut Butter and Peppers April 5, 2012 - 5:57 pm

Yum Erin! I guess great minds think alike! In February it was strawberry shortcake, and now carrot cake waffles and pancakes! I love the maple and cream cheese idea! I should of done that! I tried making waffles once and it didn’t turn out, maybe I should try them one more time. Love your recipe!!

Janet@FCTC April 5, 2012 - 2:09 pm

My husband, who is a carrot cake FIEND, would go nuts for these. Methinks I will be making these this weekend :-)

Steph@stephsbitebybite April 5, 2012 - 1:18 pm

This is such a great idea!!! I’m all about carrot cake for breakfast!

Teri @ The Freshman Cook April 5, 2012 - 12:55 pm

These sound so delicious, and they look fantastic! These would be perfect for Easter morning.

Pam @ The Meltaways April 5, 2012 - 12:54 pm

These look fantastic! I was just telling hubby I was ready to break down and buy a waffle iron and you just inspired me further – what a great pick!

Chung-Ah | Damn Delicious April 5, 2012 - 12:28 pm

I’m loving all these carrot recipes. I just read about the carrot cake pancakes over at Peanut Butter and Peppers and I fell in love. Now I’ve fallen in love again with these sandwich waffles! It’s absolutely genius to put the maple cream cheese spread in between 2 waffles – that way you get twice as much waffles in every bite!

Lacy @ NYCityEats April 5, 2012 - 11:45 am

This was a GREAT idea!! I was trying to think of a way to use carrots also but I ended up running out of time, the holiday really did sneak up! I’ve got so much left to do and now I think I totally need to try these waffles and that heavenly Maple Nut Cream Cheese Spread! YUM!!!

Rhonda April 5, 2012 - 11:28 am

I so wish I had a waffle maker!!!!!! I would make these right now. I’m getting fat just looking at all the HRC recipes!

Jen @ Juanita's Cocina April 5, 2012 - 10:18 am

This is just perfection. I have no words!!!

Erin @ Dinners, Dishes, and Desserts April 5, 2012 - 10:12 am

What a great idea for waffles! Getting veggies in breakfast is always a challenge.

K-bobo @ Gormandize with A-dizzle & K-bobo April 5, 2012 - 7:52 am

What a fantastic idea! So great to see carrots being used in such creative sweet dishes in this hop!

Julie @ Willow Bird Baking April 5, 2012 - 7:36 am

So glad you enjoyed them!! They look lovely.

Baker Street April 5, 2012 - 1:21 am

Great recipe! I love waffles and I’d absolutely love to give it a spin every now then. Bookmarked.


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