Carrot Cake Waffles with Creamed Cheese Whipped Cream – it’s your favorite cake for breakfast! If you love carrot cake, you have to make these easy carrot cake waffles! Top them with syrup, nuts, and decadent cream cheese whipped cream kissed with a touch of bourbon!
It all started when I was craving carrot cake for breakfast.
I knew I could simply make my carrot oat muffins, which tend to be my go-to all year round. But since Easter is around the corner, I thought something a little more decadent was in order.
There’s something about waffles that instantly feel special, isn’t there? Fluffy and light, these waffles are loaded with the carrot cake flavors and texture we love. And to take it over the top, I whipped up a cream cheese whipped cream infused with a good glug of bourbon.
My husband declared: “these are the best waffles you ever made!”
Now, that’s how you do carrot cake for breakfast!
Easy Carrot Cake Waffles with Cream Cheese Whipped Cream
This recipe for Carrot Cake Waffles infuses the flavors of my favorite carrot cake recipe in a fluffy Belgian waffle batter. It is spiced with cinnamon and nutmeg, and it uses coarsely shredded carrots, unsweetened coconut, and pecans for texture. I like to save time by using pre-shredded carrots, but you can also do this with a box grater if you feel industrious!
Start by whisking together the flour, baking powder, and cinnamon in a large bowl.
In the bowl of a blender, add the carrots, coconut, pecans, sugar, egg yolks, buttermilk, melted butter, and vanilla. Give it a few pulses until combined; however, you should still be able to see chunks of carrot, so be careful not to blend too long.
The secret to the waffle’s fluffiness is in the egg white. Whip the egg whites until you have soft peaks – I like to use the whisk attachment to my immersion blender. You can also do this in a stand mixer, with a handheld mixer, or of course, with good old arm strength!
Next, mix the carrot mixture into the dry ingredients, then fold the egg whites into the batter.
When the waffle iron is ready, pour the batter into the waffle maker (about 1/2 cup per waffle, depending on the size of your waffle mold), and bake for 3-4 minutes, or until the waffles are golden. Then transfer the waffles to the prepared metal cooling rack (be sure not to stack waffles as this will make them soggy) in the oven until serving, or serve immediately.
I like to serve them with a cream cheese whipped cream laced with bourbon (see the recipe in the recipe card below), a drizzle of maple syrup, and an extra sprinkling of nuts and coconut!
More Carrot Recipes
Carrot Cake Waffles with Creamed Cheese Whipped Cream
For the Cream Cheese Whipped Cream
- 4 ounces cream cheese softened at room temperature
- 1/4 cup powdered sugar sifted
- 1 cup heavy cream
- 1/2 tablespoon bourbon
For the Waffle Batter
- 3 cups all purpose flour
- 5 1/4 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups coarsely grated carrots
- 1/4 cup shredded coconut unsweetened
- 1/4 cup finely chopped pecans
- 1 cup granulated sugar
- 3 large eggs separated
- 3 cups buttermilk
- 3/4 cups unsalted butter melted
- 1 1/2 teaspoon vanilla
- Cooking spray or melted butter for cooking
- Maple Syrup
- Finely chopped pecans
- Cream Cheese Whipped Cream
Make the Cream Cheese Whipped Cream
- In a bowl, beat the cream cheese and powdered sugar with a hand mixer or an immersion blender fitted with the whisk attachment until soft and fluffy. Set aside.
- In a separate bowl, whip the heavy cream with a hand mixer or an immersion blender fitted with the whisk attachment until stiff peaks form.
- Add the bourbon and cream cheese mixture and whisk until creamy. Keep the whipped cream in an airtight container in the refrigerator until ready to use.
Make the Waffles:
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
- In a blender, add the carrots, coconut, pecans, sugar, egg yolks, buttermilk, melted butter, and vanilla, and pulse until the carrots are finely chopped, but there is still some texture (you don’t want it completely smooth).
- Add the carrot mixture into the flour mixture and mixed until just combined, there will still be streaks of flour in the batter.
- Using a hand blender or stand or hand mixer with whisk attachment, whisk the egg whites until fluffy and voluminous (this can also be done by hand). Fold in the egg whites into the waffle batter. The batter does not have to be completely smooth. Let the batter rest while you preheat your waffle iron.
- Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175 degrees F and place an oven proof metal cooling rack in the center of the oven.
- Spray the waffle iron with cooking spray or lightly brush with melted butter.
- Pour 1/2 cup batter into the waffle maker, Repeat on other side if you have a two sided waffle maker. Cook for about 3-4 minutes or until golden. Transfer the waffles to the metal cooling rack (be sure not to stack waffles as this will make it soggy) in the oven until serving, or serve immediately. Enjoy with maple syrup, chopped pecans, and a dollop of the Cream Cheese Whipped Cream.