Recipe Collection: Carrot Cake Waffles |
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Recipe Collection: Carrot Cake Waffles

admin July 18, 2013

Written by Kate Tietje and updated by Sarena-Rae Santos in January of 2024. 

Carrot cake and waffles.  They’re two separate realms, but man, are they both delicious!  You may be wondering how I came to mash the two together.  Well, one evening, as I was thinking about what to make for breakfast the next morning, I couldn’t decide between waffles (which I love) or carrot muffins.  Then I thought…I’ll make carrot cake waffles, the best of both worlds!  When I mentioned this on Facebook, over 100 others thought that was a good idea, and some requested to see the recipe.  So, I am providing it today!

Carrot Cake Waffles

Ingredients:

  • 3 cups white whole wheat flour
  • 3 1/2 cups buttermilk, divided
  • 1/2 cup butter
  • 2 eggs
  • 1/4 cup honey
  • 1 tbsp. baking powder
  • 2 tsp. sea salt
  • 1 tsp. cinnamon
  • 2 tsp. vanilla
  • 1 cup shredded carrots

Directions:

Step 1: If you want to soak the batter for easier digestion and better nutrient absorption, combine flour and 3 cups buttermilk the night before.  Stir well, cover with a towel, and set aside.  If you don’t want to soak, mix the dough in the morning.

Step 2: In a large bowl, combine the liquid ingredients (buttermilk, melted butter, eggs, honey) and mix well.  (If the dough was soaked, this can be done in a blender, to which the soaked dough will be added.)

Step 3: Add the dry ingredients and stir until combined.

Step 4: Finally, add the carrots and fold together.

Step 5: Pour the batter into a preheated waffle iron, about 1/4 cup per waffle (depending on the size of the waffle maker).

Step 6: Cook until the waffle iron indicates it is done (or until golden brown).

Step 7: Remove from waffle iron, serve hot or cool, and freeze in bags for later.

Serve with butter, maple syrup, whipped cream, or cream cheese frosting (try the frosting.  It’s low in sugar and high in healthy fats).

Carrot Cake Waffles

Ingredients

  • 3 cups white whole wheat flour
  • 3 1/2 cups buttermilk divided
  • 1/2 cup butter
  • 2 eggs
  • 1/4 cup honey
  • 1 tbsp. baking powder
  • 2 tsp. sea salt
  • 1 tsp. cinnamon
  • 2 tsp. vanilla
  • 1 cup shredded carrots

Instructions

  • If you want to soak the batter for easier digestion and better nutrient absorption, combine flour and 3 cups buttermilk the night before.  Stir well, cover with a towel, and set aside.  If you don't want to soak, mix the dough in the morning.
  • In a large bowl, combine the liquid ingredients (buttermilk, melted butter, eggs, honey) and mix well.  (If the dough was soaked, this can be done in a blender, to which the soaked dough will be added.)
  • Add the dry ingredients and stir until combined.
  • Finally, add the carrots and fold together.
  • Pour the batter into a preheated waffle iron, about 1/4 cup per waffle (depending on the size of the waffle maker).
  • Cook until the waffle iron indicates it is done (or until golden brown).
  • Remove from waffle iron, serve hot or cool, and freeze in bags for later.

How do you like your waffles?

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10 Comments

  1. Have you ever tried this with a non-wheat flour blend?

    Reply

  2. No way. Just stop. I can’t handle not having a waffle maker now! These look SOOO good! I wonder if I could just make them as pancakes until I get a waffle maker. Pinning this tasty treasure!

    Reply

  3. Looks delicious! Do you know if the soaking needs to be done w/ some type of milk or can water have a similar effect on the grains? Thanks for sharing this! 🙂

    Reply

  4. Your blender must be pretty big, right? Mine is only six cups and there was no way it would fit! I ended up just doing everything except the soaked flour, and then mixing by hand in a bowl. Just so that anyone else who might have a smaller blender isn’t surprised. 🙂

    Reply

    • Mine is 8 cups. I believe that’s bigger than most. I think the mix made 6 cups, so it does fit in mine. Sometimes when I do big batches though I split it in half, which is also an option for those with smaller blenders. 🙂

      Reply

  5. […] Kate at Modern Alternative Mama has a delicious recipe for Carrot Cake Waffles. […]

    Reply

  6. […] Waffles: This one requires a little bit more prep than some of the others, but definitely worth it to have a hot breakfast on busy mornings. Check out these Lemon Poppy Seed Waffles and Carrot Cake Waffles. […]

    Reply

  7. […] This one requires a little bit more prep than some of the others, but definitely worth it to have a hot breakfast on busy mornings. Check out these Lemon Poppy Seed Waffles and Carrot Cake Waffles. […]

    Reply

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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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