Carrot Cake Waffles

March 04, 2019

Carrot Cake Waffles - Rainbow Carrots - Emily Hanhan
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous

Makes 10 waffles


2 cups ( 8.5 ounces ) all-purpose flour
⅓ cup ( 2.5 ounces ) dark brown sugar
⅓ cup ( 2.33 ounces ) granulated sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon salt
¾ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg (optional)
⅛ teaspoon ground cloves (optional)
3 large eggs
1 ½ cups ( 12 ounces ) milk
1 tablespoon vanilla extract
6 ounces unsalted butter, melted and cooled
2 cups ( 7 ounces ) grated carrots
½ cup ( 2 ounces ) roughly chopped raw pecans
½ cup ( 1.5 ounces ) sweetened shredded coconut (optional)
Additional melted butter or cooking spray


1. In a medium-to-large bowl, combine the flour, brown sugar, granulated sugar, baking powder, spices and salt. Use a whisk or a fork to blend all the dry ingredients together.

2. In a small-to-medium bowl, combine the eggs, milk and vanilla and beat together until the eggs are completely incorporated. Add the butter, grated carrots, pecans and coconut and stir together until all the chunky ingredients are coated with the liquid.

3. Add the liquids to the bowl with the dry ingredients and stir together using a spatula. You want to combine them until just combined - so that you don’t see any clumps of flour but don’t over-mix. Let the batter rest on the counter while the waffle iron is preheating.

4. Plug in your waffle iron and turn the heat to medium. (My Cuisinart small waffle iron was set to 3 on the scale from 1-5.) At the same time, turn the oven on to 250 degrees and have a sheet pan at the ready.

5. Once the waffle iron is warm, use melted butter and a brush to coat the two sides of the griddle, or spray each side with vegetable oil cooking spray. Add ½ cup of the batter to the griddle, spreading it as evenly as you can. Close the waffle iron and let it cook for 4-5 minutes. (If your waffle iron isn’t opening easily, let the waffle cook more. That’s typically a sign that it’s not ready to be checked.)

6. When the waffle looks golden brown and delicious (trust your own judgement on that), remove the waffle from the iron with tongs or fingers and place the waffle on the sheet pan. Put the sheet pan in the preheated oven. Repeat the waffle making process, holding the cooked waffles in the oven until all waffles are ready to eat.

7. These not-too-sweet carrot cake waffles are delicious with butter and a little maple syrup. But they would be more decadently dessert-for-breakfast when topped with whipped cream cheese, more syrup, jam or all of the above!

8. Cooked waffles can be frozen and reheated in the oven or toaster oven for a better-than-Eggo breakfast any day of the week.

Rainbow Carrots - Emily Hanhan

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