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Carrot Cake Waffles

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Carrot Cake Waffles

Carrot Cake Waffles

Jessica Braider
Carrot cake is one of my favorite cakes. I love the texture, the natural sweetness, and the moisture. So when one day it occurred to me that I could make carrot cake waffles and enjoy one of my favorite desserts as a healthy breakfast, I knew I had to make it happen. These waffles are packed with goodness and will keep you full all morning. Serve them with syrup or make them into cream cheese or peanut butter sandwiches for a breakfast on the go!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 6 servings


  • 1 1/2 cups whole wheat flour (I like the white whole wheat from King Arthur Flour, use wheat/gluten-free, if needed) or use spelt flour
  • 2 tsp. baking powder
  • 1/2 - 1 tsp. ground cinnamon
  • 1/2 - 1 tsp. allspice
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 2 eggs
  • 1 1/2 cups low fat plain yogurt (or use any variety)
  • 4 Tbsp. butter melted
  • 3 Tbsp. maple syrup
  • 2 tsp. pure vanilla extract
  • 6 carrots shredded or grated, about 1 ½ cups, or use pre-grated carrots
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup dried currants dried cranberries, or raisins (optional)


  • Preheat your waffle iron and grease it with a high-heat oil, such as canola, or spray it with nonstick cooking spray.
  • In a large bowl, combine the flour, baking powder, and spices and mix well.
  • In a separate bowl, whisk together the eggs, yogurt, melted butter, syrup, and vanilla extract.
  • When the wet ingredients are well-combined, stir them into the dry ingredients and stir until just mixed.
  • Fold in the carrots, nuts, and dried fruit, if using.
  • Scoop ½ - ¾ cup of the batter and pour into the waffle iron. The batter will be thick, so, if necessary, spread the batter evenly with the back of the scoop. Close the waffle iron and cook for the same amount of time you would regular waffles (time will depend on your waffle iron), about 3 – 4 minutes.
  • When the waffle is crispy on the outside and cooked through, remove the it from the iron and repeat with the remaining batter until all batter is used.
  • Serve immediately or cool the waffles on a cooling rack, break into sections, and then freeze in a freezer bag until ready to use.


Do Ahead or Delegate: Mix dry ingredients, beat and refrigerate the eggs, shred the carrots if necessary, chop the nuts if necessary, or fully prepare and freeze the waffles.
Scramble Flavor Booster: Use the higher amounts of spices recommended or add ¼ tsp. of salt.
Tip: Did you know that carrots pack in a lot of fiber? That means that not only will they help your eyes, but they’ll help everything move more smoothly too, if you know that we mean…
Nutritional Information Per Serving (% based upon daily values): Calories 275, Total Fat: 14g, 17%; Saturated Fat: 6g, 30%; Cholesterol: 77mg, 26%; Sodium: 209mg, 9%; Total Carbohydrate: 37g, 12%; Dietary Fiber: 4g, 17%; Sugar: 7g; Protein: 18g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Breakfast, Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Make-Ahead, Nut-Free, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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