Carrot Cake Waffles #SundaySupper

An easy recipe for Carrot Cake Waffles studded with fresh carrots, warm cinnamon and raisins throughout and topped with a lighter cream cheese drizzle. Waffles with a carrot cake twist are an instant family favorite!

Carrot Cake Waffles |

Carrot Cake Waffles are everything wonderful about carrot cake made into a delicious (and socially acceptable) breakfast. Don’t get me wrong – I have been known to have cake for breakfast (shh…don’t tell my kids!!) But we have all heard that breakfast is the most important meal of the day, so why not start with something super tasty made a little healthier, like these Carrot Cake Waffles.

Carrot Cake Waffles |

From the abundance of shredded fresh carrots to the raisins, all added to a simple whole wheat buttermilk waffle batter, and then with the lighter cream cheese drizzle, it is no wonder these Carrot Cake Waffles always disappear so quickly. In fact, I have attempted to share this recipe several times over the years, but the waffles have always disappeared before I could get any pictures. While a bummer for the food blogger, I love when that happens because it is a true sign of a successful recipe.

This recipe can be customized to suit your favorite carrot cake preferences, such as substituting nuts for the raisins, or any of your favorite carrot cake additions. Sometimes we top the waffles with the cream cheese drizzle, but most often the kids eat them plain. They are good either way.  I now make a double batch to store extra waffles in the freezer, which end up being easy breakfasts for busy mornings!

Carrot Cake Waffles |

For another delicious carrot cake-inspired breakfast recipe, try Carrot Cake Pancakes

Carrot Cake Waffles
Yields: 6 servings
  • 1½ cups whole wheat pastry flour (or all purpose)
  • 2 tablespoons packed brown sugar
  • 1½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup finely shredded carrots
  • ¾ cups raisins (or nuts)
Cream Cheese Drizzle:
  • 2 tablespoons cream cheese, softened
  • 1-3 tablespoons milk (adjust amounts to desired consistency)
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  1. WAFFLES: In a large bowl, whisk flour, sugar, baking powder, cinnamon baking soda and salt.
  2. In a medium bowl, whisk buttermilk, vanilla and eggs until combined. Stir in carrots and raisins.
  3. Add buttermilk mixture to the flour mixture, stirring until combined. Let mixture sit for 10 minutes.
  4. Meanwhile, preheat waffle iron. Cook waffles according to the manufacturer directions for your waffle iron.
  5. CREAM CHEESE DRIZZLE: In a small bowl, add cream cheese, powdered sugar, vanilla and 1 tablespoon milk, and beat using a hand mixer until smooth. Add more milk, as needed, until desired consistency is achieved.

The theme for Sunday Supper this week is ‘Root Vegetables’ From potatoes and carrots to turnips and rutabagas, there are lots of wonderfully creative recipes this week, all featuring root vegetables. Be sure to check out the recipes from my blogger friends below and enjoy!






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  1. These sound delicious with cream cheese and I love the garnish too!

  2. These sound so fun, and tasty and a little more healthy with carrot thrown in – yum!

  3. These sound my kind of waffle – apple and carrot pancakes are a staple in our house so suspect these would go down well too.

  4. These would be perfect for Easter brunch!

  5. The hubby and I always argue about whether to have pancakes (his choice) or waffles (mine). This will help me win the argument for sure! Thanks!

  6. I never want plain ol’ waffles again! These look fabulous!

  7. I’m all kinds of giddy right now!!! Goodby boring waffles, hellllooooo carrot cake!!

  8. What an awesome weekend breakfast idea!