Food Blog/Recipes

Carrot Cake Waffles

Recently I was at a baby shower and for dessert they served carrot cake.  Light-bulb moment!  I could make a carrot cake waffle.  This is a super easy recipe. I used a whole wheat waffle mix, added some shredded carrots, raisins, and pumpkin pie spice to the mix. Then I topped the waffles with a mixture of cream cheese mixed with maple syrup. I hope you enjoy these.

Carrot Cake waffle

Carrot Cake Waffles

I served the waffle topped with the whipped cream cheese mixture and some chopped pecans and shredded carrots.


  • 1 cup whole wheat waffle mix (mixed according to package instructions)
  • 1 cup carrots shredded
  • ¼ cup raisins, optional
  • ¼ cup pecans, chopped
  • 1 tsp. pumpkin pie spice
  • ½ cup whipped cream cheese
  • 2-4 Tbsp. maple syrup
  • ¼ cup pecans, chopped for garnish


  1. Mix the waffle mix according to package directions in a medium bowl. Set aside.
  2. Shred the carrots and add to the waffle mix along with the raisins, if using, ¼ cup pecans and pumpkin pie spice. Mix well
  3. Heat a waffle iron to medium-hot (if you have a setting feature). Coat the waffle iron with cooking spray.
  4. While the waffle iron is heating, mix the whipped cream cheese with the maple syrup, add the maple syrup to your taste, set aside.
  5. Scoop some of the carrot mixture onto the hot waffle iron, close and cook until there is no more steam, approximately 5 minutes.
  6. Remove the waffle and serve immediately or keep warm on a baking sheet with a rack in a warm oven while you cook the remaining batter.


You can store extra waffles in the fridge for up to a week or in the freezer longer. Just toast them before serving.

Also, if you like a crisper waffle, let the waffle sit a few extra minutes with the waffle iron open to crisp up.


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