Carrot Cake Waffles

Carrot cake for breakfast is always acceptable. These waffles capture all the flavors of delicious carrot cake but pack it into a delicious mini waffle that’s perfect for an on the go snack or a slightly sweet breakfast.

Plus, if you’ve been trying to add more veggies into your day, this waffle batter has almost 2 cups of shredded carrots! The carrots offer moisture in this otherwise dense batter whiles the raisins and walnuts add the chew and texture that is so appealing in a piece of carrot cake.

I used my favorite Dash Waffle Maker to make these. Let me tell you, this iron was DEFINITELY an impulse purchase a year ago, but I can honestly say it was worth the $10. Although it can be time-consuming to make waffles one at a time, I don’t do it that often or need a huge Belgian Waffle Iron taking up more cabinet space in my already small kitchen #gradstudentlife. Plus, it’s actually the most adorable appliance. I remember taking it out of the box and being in awe of how small it was. SIDE NOTE – my excitement about “fun-sized” things likely stems from the fact that I’m only 5′ tall myself. So petite-sized appliances for petite-sized people are exciting.

But anyways….syrup and lots of butter is the way I like to eat these. But you could just as easily smear plain cream cheese on top, drizzle some syrup and you’ve got yourself some legit carrot cake. Not a waffle person? Check out my Peanut Butter French Toast or Apple Cinnamon Bran Muffins! Both are on the sweeter side of the breakfast spectrum and great alternatives!

Carrot Cake Waffles

Makes about 20 mini waffles or 5 large waffles

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 3/4 cups 1% milk w/ 1 tablespoon white vinegar
  • 2 eggs, separated
  • 2 tablespoons canola oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup raisins
  • 1/3 cup walnuts chopped
  • 1 1/2 cup finely grated carrots
  • Cooking spray for waffle iron

Directions

  1. Plug in waffle iron to preheat and set aside until batter is ready
  2. In a bowl, add milk and vinegar. Set aside for ~5 minutes
  3. In a large bowl, combine flour, salt, sugar, baking soda, cinnamon, nutmeg and all spice. Stir to combine.
  4. In a food processor (this is the easiest way to shred carrots) or using a cheese grater, shred about 3 medium sized carrots ~ 1.5 cups grated carrots
  5. In a small mixing bowl, add egg whites (set aside egg yolks; these will go into the batter later on). Whip egg whites using an electric mixer until stiff peaks form.
  6. To the large bowl holding the dry ingredients, add milk, egg yolks, canola oil and vanilla extract. Mix to combine.
  7. Fold in raisins, chopped walnuts and finely grated carrots
  8. Finally, gently fold in the egg whites. Using a spatula to go over and under to combine the egg whites is a good way to fold them in without losing the air we want to incorporate into the batter.
  9. Once the waffle iron is hot, add a scoop of batter. You’ll have to play around with how much you need to keep it from overflowing which entirely depends on the size of your waffle iron. I’ve found that for the Dash Mini Waffle Maker, you need less than 1/4 cup of batter. NOTE – There have been MANY waffle making catastrophes in my kitchen where batter pours out the sides. In the end, ugly waffles are still delicious.
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