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Carrot Cake Waffles with Cream Cheese Drizzle

Carrot Cake Waffles with Cream Cheese Drizzle

Sophia Inza
Moist and fluffy Carrot Cake Waffles. filled with sweet raisins, crunchy walnuts and topped with a perfectly sweetened cream cheese drizzle. These are the perfect way to eat cake for breakfast! A simple, festive recipe for Easter Sunday Brunch!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Servings 10 mini waffles


  • 1/2 cup all purpose flour
  • 1/2 cup light brown sugar
  • 1/2 tsp. baking powder
  • 1/8 tsp. cinnamon
  • 1/8 tsp. all spice
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/4 cup whole milk
  • 1/2 tsp. vanilla extract
  • 1/2 cup shredded carrots
  • 3 tbsp. raisins
  • 3 tbsp. chopped walnuts


For the glaze:

  • Beat the cream cheese, powdered sugar and a splash of milk until it is your desired consistency. Set aside.

For the waffles:

  • Grate the carrots. Set aside.
  • Whisk the flour, sugar, baking powder, baking soda, cinnamon and all spice. Set aside.
  • In another bowl, whisk the egg, buttermilk, milk, and vanilla until smooth. Add in the dry ingredients and whisk again until no lumps remain.
  • Add in the carrots, raisins and walnuts. Give it a quick mix to combine and then let the batter rest for 5 minutes.
  • When your waffle maker is preheated, grease it and add 3-4 tbsp of batter if using a mini waffle maker. 
  • Let it cook until golden brown (usually around 2-3 minutes). Remove from waffle maker and glaze!
  • Enjoy!
Keyword breakfast, carrot cake, easter, waffles