Wouldn’t it be cool if bakers got to choose flashy names like WWF Wrestlers? You could be the Vanilla Villain, the Meat Tenderizer, the Mighty Masher, the Blender Blade, the Sweaty Spatula.

Ew. Nevermind that last one.

Today, my flashy baking name is the Waffle Wrangler. See, I finally acquired a waffle iron. Or . . . okay, actually I acquired it months ago. You’ll forgive me for not having tried it out yet, right? Especially since I happen to know for a fact your waffle iron is sitting under a coat of dust in a dark cabinet somewhere? It’s okay! No shame! You just need a reason to lug it out, wipe it off, and heat it up. I think I can help.

Despite appearances, I have been anxious to try this baby out. Waffles seem especially apt for one of my favorite culinary tricks: combining two well-known dishes into one. For instance, the recipes for Peach Cobbler Cupcakes, Peach Crisp Pie, and Blueberry Lemon Cheesecake Cupcakes each combine two desserts into a super-dessert.

So of course, I’ve spent the last few weeks pondering what sort of waffles to create. I could’ve taken a cue from this breakfast and made Pecan Maple Bacon Waffles (yum), but I had an urge to try something new. Apple or peach crisp waffles? Chocolate cake waffles? A bacon, egg, and cheese waffle sandwich? Peanut butter and jelly waffles? And then, as if Mike were sending me telepathic messages reminding me about his favorite dessert, it dawned on me . . .

CARROT CAKE WAFFLES! I’ve actually been trying to think of some recipe to add carrot cake flavors to after seeing this amazing Carrot Cake Ice Cream over on Not Quite Nigella. This was my chance!

The foundation of the recipe I’ve spliced together is a simple but delicious buttermilk waffle recipe. To it, I’ve added the spice cake flavors of cinnamon, allspice, and nutmeg, bloomed in brown butter according to America’s Test Kitchen’s recommendation. I also added the lovely hunks you’d find in any carrot cake: raisins, chopped walnuts, and grated carrots. Finally, the waffles were topped with a schmear of Maple Nut Cream Cheese spread, which merges the main component of traditional carrot cake frosting with the familiar breakfast flavor of maple.

I was nervous the entire time I was mixing this batter: would it be the right consistency? Would the raisins and carrots burn? But it worked out perfectly! I did a little dance of joy (inwardly — mustn’t alarm the roommate!) with each waffle I successfully wrangled off of my waffle iron.

And how did they taste? Delicious, and exactly like you might expect: like the convergence of a hunky carrot cake and a fluffy waffle! The spices were warm and aromatic, and the nuts, raisins, and carrots made for a hearty texture. And I can’t forget one of the best parts: the Maple Nut Cream Cheese spread.

This Maple Nut Spread is ridiculous! If your cream cheese isn’t already softening to mix some up, you should grab it out of the fridge right now. It’s rich, creamy, and perfectly sweet, with the satisfying crunch of chopped walnuts. I want to spread this stuff on bagels, toast, waffles, you name it. The photos you see here (in which I tried to build a “layer cake” out of the waffles — ha ha, get it? Carrot Cake Waffles?) are only a slight exaggeration of how much Maple Nut Cream Cheese I ate with my breakfast. I’m too embarrassed to tell you how much of it I ate straight from the spoon, so just take my word for it: you’re going to love it.

Okay, you have your reason — now go dust off your waffle irons! Have your cake and eat it for breakfast, too!

5 from 1 reviews
Carrot Cake Waffles
 
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Prep time
Cook time
Total time
 
It's like your favorite dessert -- but it's breakfast!!
Author:
Serves: 7
Ingredients
Waffle Ingredients:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 3/4 cups buttermilk
  • 2 eggs, separated
  • 4 tablespoons (1/2 stick) butter
  • 1/2 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup walnuts, chopped
  • 1 1/2 cup finely grated carrots
  • Cooking spray for waffle iron
Maple Nut Cream Cheese Spread Ingredients:
  • 8 ounces cream cheese, softened
  • 3-4 tablespoons maple syrup
  • 1/8 cup chopped walnuts
Instructions
  1. Bloom the spices in butter: Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
  2. Combine the flour, salt, sugar, baking soda.
  3. Mix together the buttermilk (or buttermilk substitute) and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients.
  4. Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter. Add carrots, walnuts, and raisins. Stir gently to combine.
  5. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
  6. To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread (which will get lovely and melty), or keep them warm for a few minutes in a low oven. Waffles also freeze well. You can make a big batch, allow them to cool, and freeze them for a homemade alternative to preservative-laden commercial frozen waffles.

 


Breakfast for dessert-lovers!

by | 140 Comments

140 Comments on Carrot Cake Waffles

  1. Kat
    March 30, 2010 at 5:31 pm (15 years ago)

    Dusty wafflemaker? Not in our home!
    Waffles are an evening affair at our house. I’m the only one who will eat a waffle before noon, but everyone will stuff themselves silly on waffles for dinner!

    PS Daring Bakers has superheros! I think one is called the Mighty Whisk? I can’t seem to find their names anywhere…

    Reply
    • Julie
      March 30, 2010 at 6:45 pm (15 years ago)

      Yes!! I so thought of these when I was writing this post!! They’re so cute. I love the Vanilla Fairy.

      Reply
  3. Lorraine @NotQuiteNigella
    March 30, 2010 at 6:37 pm (15 years ago)

    *Squeals* What a fantastic idea! I’ve been eagerly awaiting this ever since you told me about your layer cake with a difference. Great timing too with the Easter Long Weekend coming up too Julie. You are the best! 🙂 x

    Reply
    • Julie
      March 30, 2010 at 6:50 pm (15 years ago)

      Your carrot cake ice cream was a total inspiration!! 😀 Thanks, Lorraine!

      Reply
  4. Angela
    March 30, 2010 at 7:39 pm (15 years ago)

    Oh. My. I should not have read this before breakfast…. This looks amazing 😀 I’m afraid I had to forward a link to all my friends, the world has to know about this! xxx

    Reply
  5. sippitysup
    March 30, 2010 at 9:49 pm (15 years ago)

    I see art here… food too, but really it’s the art that makes me smile. GREG

    Reply
  6. Suzy
    March 30, 2010 at 9:49 pm (15 years ago)

    Wow, these look amazing! I just posted a carrot cake recipe myself (my husband’s favorite for his birthday) and now I need to try these…maybe this weekend???

    Reply
  7. Rick
    March 30, 2010 at 9:58 pm (15 years ago)

    I love you.

    bittersweetsugarandsarcasm.blogspot.com

    Reply
  8. Cherine
    March 31, 2010 at 3:04 am (15 years ago)

    Delicious and beautiful!! Great photos 🙂

    Reply
  9. Poires au Chocolat
    March 31, 2010 at 5:19 am (15 years ago)

    Oh wow! What an awesome idea. That maple syrup cream cheese spread looks deadly…mmmn.

    Reply
  10. Julia @ Mélanger
    March 31, 2010 at 6:15 am (15 years ago)

    This looks amazing. I want a waffle maker now!

    Reply
  11. tabzchewy
    March 31, 2010 at 7:18 am (15 years ago)

    I don’t normally eat or like waffles, but I think that’s because all the ones I’ve eaten look gigantic…

    Yours look lovely though, especially since I’m in the middle of making breakfast…

    Reply
  12. Lauren
    March 31, 2010 at 8:59 am (15 years ago)

    Oh my gosh… these waffles were made for me! I recently made carrot cake pancakes, and I will definitely be making your waffles. Genius!

    Reply
  13. Kaitlin
    March 31, 2010 at 9:37 am (15 years ago)

    Yum! These look amazing – what an awesome idea! I can see myself eating the cream cheese from a spoon, too 😛

    Reply
  14. Mrs. Mordecai
    March 31, 2010 at 2:04 pm (15 years ago)

    I pretty much always have carrots in the house, but not right now. Grr! I’m going to be very distracted until I get these made. Thanks for the recipe.

    Reply
  15. Maranda
    March 31, 2010 at 7:28 pm (15 years ago)

    Oh. My. God. There are no words to describe just how much I want these bad boys! I MUST acquire a waffle iron. I’m ready to beg, steal, sell my first and only born child (well…maybe not so much that one) to have these waffles. Amazing. I now need to go get a napkin to wipe the drool off my chin. I’m not sure if I should thank you for sharing this recipe because I can’t have them yet…but when I do get to have them: THANK YOU!

    Reply
    • cat
      September 24, 2013 at 4:59 am (11 years ago)

      go to a thrift store – I paid $3 for one and it has waffles in animal shapes – it was in its original box with directions also 🙂 I always buy at thrift stores – why paid $20 and up for a stupid toaster when one can purchase it for $3???

      Reply
  16. Natalie (The Sweets Life)
    April 1, 2010 at 4:28 pm (15 years ago)

    brilliant creation! i’ve made carrot cake pancakes and loved them..and now i must try these!

    Reply
  17. Sue
    April 1, 2010 at 8:17 pm (15 years ago)

    Now, that’s what I call a waffle! Fabulous!

    Reply
  18. Megan
    April 1, 2010 at 9:50 pm (15 years ago)

    Sweaty spatula – ha ha. 🙂 Can I come over for breakfast?! I’ve eaten carrot cake for breakfast before, but I feel like these waffles would be even better. I love my waffle iron — you’ll probably start using yours a lot. I find that with most of my kitchen appliances, if I leave them within reach instead of tucked in cabinets, I use them a lot more.

    Reply
  19. kathy
    April 2, 2010 at 1:26 am (15 years ago)

    Carrot cake and waffle combination. Brilliant! I love carrotcake and my daughter love waffles. I gotta try your indeed genius recipe. lol. Thank you for this great idea. 🙂

    Reply
  20. ashley
    April 17, 2010 at 12:36 pm (15 years ago)

    Oh yummmmmm awesome creation!!

    Reply
  21. Monica H
    April 22, 2010 at 12:21 am (15 years ago)

    I’ve been wanting to make carrot cake pancakes for a long time. I think I’ll use this maple cream cheese spread to serve with them.

    PS. your waffles look killer! and I would live a slic of that “cake” 🙂

    Reply
  22. Sy Reza
    June 17, 2010 at 2:35 am (15 years ago)

    Looks delicious..yuummmy..
    Resources like the one you mentioned here will be very useful to me! This is what makes the web so great. We can find so much info on things we like. thanks a lot for sharing 🙂
    Regards,
    Sy Reza

    Reply
  23. Grace O’Malley
    September 1, 2010 at 2:32 am (14 years ago)

    I made these for my dad for his 50th birthday. He loves carrot cake. So he got this for breakfast and Carrot Cake Cupcakes later in the day. :]

    Reply
    • Julie
      September 1, 2010 at 6:06 am (14 years ago)

      How sweet, Grace!! I hope he loved them!

      Reply
  24. Anonymous
    October 30, 2010 at 4:49 pm (14 years ago)

    Waffles? Don’t you mean carrots? HAHAHAHA

    Reply
  25. impressed
    October 30, 2010 at 8:19 pm (14 years ago)

    In waffle land the famous
    must all acknowledge you.
    The photos are quite stunning
    the taste’s a winner too.
    Now Reddit has detected
    this guide to awesome food
    the menus we’re constructing
    will have a brighter mood.

    Reply
  26. feastonthecheap
    November 1, 2010 at 10:02 am (14 years ago)

    Mmmm, these look amazing! I’m all for dessert-for-breakfast recipes…

    Reply
  27. Cathie
    November 14, 2010 at 11:08 pm (14 years ago)

    No dust on my waffle iron – it never gets put away, have been serving waffles every Wednesday in my house for 21+ years now, with my youngest being teenagers, their friends all show up at 7:00 a.m. on Wednesdays now that my secret is out, and we’ve come a long way baby, from Eggos, to my first little waffle iron, to a double sided belgian waffle maker and I’ve just added a belgian waffle maker that produces 4 squares at a time – the kids do have to go to school! From that mix in the yellow box to chocolate waffles, to adding mix ins of various chips (mint chips in chocolate waffles taste like thin mint cookies), peanut butter chips, crumbled chips & pretzels, and today finally – after several attempts, got a spicy pumpkin waffle recipe down pat! Then I found this recipe and since my husband’s favorite cake is carrot, and his birthday is approaching – time to get this one down, too! Start Waffle Wednesday in your house! I’ve got the shirt logo already made – the kids around here wear them, and now that my daughter is in college, we had them made for her friends there too, and the gang shows up at her apartment, though I can assure you it is NOT at 7:00 a.m. for college kids!

    Reply
    • Julie @ Willow Bird Baking
      November 14, 2010 at 11:13 pm (14 years ago)

      Adorable!! I love this idea, Cathie!! GO YOU for starting a neighborhood (and family) tradition 🙂

      Reply
  28. sharon
    November 15, 2010 at 12:00 am (14 years ago)

    I tried these this evening and used the sour cream substitution. I wound up having to add probably another 3/4 cup milk to get the right consistency.

    It’s more screwing around than most homemade waffles, but it was SO worth the effort! They were great!

    Reply
  29. theteachercooks
    April 28, 2011 at 12:36 pm (14 years ago)

    My computer could not load your photos 🙁 Is it my computer?

    Reply
  30. Michele Pappagallo
    June 25, 2011 at 11:15 am (14 years ago)

    I have a complaint about this posting. I don’t think you should be allowed to put pictures like this on the internet because now I have drool all over my keyboard…and it’s all your fault!!!! lol These look fabulous, and they are sooo creative! The pics are so good so can almost reach out for a taste! Thanks!

    Reply
    • Julie @ Willow Bird Baking
      June 25, 2011 at 11:16 am (14 years ago)

      LOL, when I started reading your comment, Michele, I thought, “Oh no! What went wrong?!” haha. Thanks 🙂

      Reply
  31. Janice
    August 15, 2011 at 10:03 pm (13 years ago)

    What waffle iron do you use : 0 ?

    Reply
  32. Kimberly
    August 22, 2011 at 2:39 pm (13 years ago)

    I googled carrot waffles because I felt like waffles but I wanted to make sure the kids and us were getting a vegetable! Your Carrot Cake Waflles came up. They sound fantastic! We will be making them tonight! My husband loves carrot cake, I think he will be pleasently surprised!

    Reply
  33. Janice
    September 2, 2011 at 1:49 pm (13 years ago)

    Hello again! I’ll be trying these for a labor day breakfast and I have another question! Can I prepare the batter the night before and store it in the fridge or something?

    Reply
    • Julie @ Willow Bird Baking
      September 2, 2011 at 3:31 pm (13 years ago)

      Hi Janice,

      Truthfully, I’m not sure! I don’t think I would, because the baking soda will react right away and be dead by morning once in the batter. On the other hand, I feel like I’ve heard of folks doing that with waffle recipes before — I wonder if those waffles don’t have baking soda? If you try it, let me know how it goes! Hope your family loves them!

      Reply
  34. I Heart Monster (@iheartmonster)
    September 8, 2011 at 3:04 am (13 years ago)

    Found these on Pinterest! I’m totally excited to make them for my hubbie when he comes home in a few weeks! Thanks for the creativity!!

    Reply
  35. Gwendy
    November 14, 2011 at 9:42 pm (13 years ago)

    These were very yummy. Made a double batch and served for lunch with sausage and poached eggs. And will be heating up the iron for the leftovers for dinner! 🙂 The family loved them, thanks for the recipe. I learned something new, I have never bloomed spices before.

    Reply
    • Julie @ Willow Bird Baking
      November 14, 2011 at 9:44 pm (13 years ago)

      I’m so glad you enjoyed them, Gwendy! I think this was the first time I’d bloomed spices as well. And what an awesome meal plan — must copy that! 🙂 Happy eating!

      Reply
  36. Daniel B
    November 19, 2011 at 6:35 pm (13 years ago)

    Thanks for the great recipe. The cream cheese and maple ‘filling’ is inspired. We didn’t quite have the time or ingredients to follow the receipt exactly so pecans were substituted for the walnuts, what I thought were some rather juicy raisins were, I learned later, sun dried cherries, I have no idea what proportions of maple butter to cream cheese I used but all stacked up and topped off with some wiped cream they were the perfect start to the day.

    Reply
  37. Nikki W
    December 31, 2011 at 4:30 pm (13 years ago)

    We made these this morning for breakfast, and they were delicious! I’ve been dying to make them since the first time you posted the recipe. Thanks!

    Reply
  38. Frances
    January 8, 2012 at 7:16 pm (13 years ago)

    I just made these for Sunday breakfast- YUM! They turned out great, thanks for posting this recipe!

    Reply
  39. Linda Tagavi
    January 20, 2012 at 12:31 pm (13 years ago)

    Wow! These waffles sound amazing. I will try them this coming weekend. I have a Cuisinart waffle maker (which never stays in the cabinet long enough to gather dust). Haha! My family calls me the “Waffle Queen” ’cause I’m always throwing something different in the plain waffle batter.

    Reply
  40. Shiloh
    February 29, 2012 at 2:02 pm (13 years ago)

    Oh my stars! I love my waffle iron, and I use it at least 2x a month. I am celiac, so I have to make everything gluten free, but I promise, I’m going to find a way to do it. This looks unbelievable!

    Reply
  41. Genny
    March 1, 2012 at 10:30 pm (13 years ago)

    I will be trying this recipe. I love cream cheese. I make a stuffed French Toast stuffed with orange marmalade and cream cheese.

    Thank you for the recipe.

    Reply
    • Julie @ Willow Bird Baking
      March 2, 2012 at 12:44 am (13 years ago)

      Yummm, that French toast sounds amazing, Genny! Hope you love these waffles 🙂

      Reply
  42. Annette
    March 3, 2012 at 3:15 am (13 years ago)

    I just made these for breakfast today. I did substitute gluten free flour for the regular flour. These are amazing! I got 16 waffles out of the recipe. It’s just the 2 of us. So, I’ll be freezing the remaining waffles for breakfast in the future! Great recipe. Thanks for sharing!

    Reply
    • Julie @ Willow Bird Baking
      March 3, 2012 at 4:53 am (13 years ago)

      Hooray, I’m so glad you enjoyed them, Annette! Good to know they work with a gf flour mix.

      Reply
  43. Pat
    March 7, 2012 at 6:57 pm (13 years ago)

    No dusty waffle maker here. Actually NO waffle maker here (though I am considering buying another). We burned through two while my kids were growing up, and a 3rd mysteriously disappeared when my son went off to college. Coincidence? I think not…
    Anyway, I keep seeing that there are untold numbers of NEW!! IMPROVED!! AMAZING!! recipes out there, and it is time for me to go find a new waffle maker. Thanks for the inspiration to do so!

    Reply
    • Julie @ Willow Bird Baking
      March 7, 2012 at 7:35 pm (13 years ago)

      LOL! Glad to be of service 😉 Thanks, Pat. By the way, it’s 4 tablespoons (1/2 stick) of butter. It’s in the recipe, but it was written a little funny (the end parenthesis was outside of butter, making it hard to notice) so I fixed it 🙂

      Reply
  44. Pat
    March 7, 2012 at 7:06 pm (13 years ago)

    I’ve missed something…how much butter. My reading skills must have fallen off, but I can’t see it in the recipe.

    Reply
  45. Freeda Blackstone
    March 18, 2012 at 4:07 pm (13 years ago)

    Beautiful: I bake a yummy carrot cake and now will try this.Sunday morning and I have not eaten breakfast yet and this is making me so hungry.Lol

    Reply
  46. Katy
    March 25, 2012 at 3:11 am (13 years ago)

    These are our new fav waffles. Delicious!! I make a few changes to make a little more healthy for us…gluten free flour (combo rice, potato starch, tapioca starch) and almond meal to up,the protein. Walnut oil and/ or coconut oil for butter. Maple syrup instead of sugar and I half the amount. Soo yummy thanks!!

    Reply
  47. Kristen Pearson
    May 3, 2012 at 1:06 am (13 years ago)

    I tried ’em. They. are. awesome. 🙂 🙂
    My icing didn’t look near as pretty as yours though. In the time I was considering getting an icing bag, my roommate and I had already started eating them!
    Thanks for the recipe!

    Reply
  48. Lane M
    May 3, 2012 at 3:23 pm (13 years ago)

    Uggghhh…because of this, i’ve been forced to order a waffle maker!

    Reply
  49. Faith Warmheart
    May 28, 2012 at 8:31 pm (13 years ago)

    Found your webpage this past weekend, and I absolutely love it. Just had to try these waffles, and they were soooooo good! I posted a link back to you on my blog. I thank you and my family thanks you! Can’t wait to try more of your yummy recipes!
    –Faithy

    Reply
  50. Elizabeth M.
    June 28, 2012 at 2:08 am (12 years ago)

    I’ve been waiting for an excuse to make these ever since I found them on Pinterest a few months ago. Tonight was the night. The excuse? Breakfast for dinner, LOL!!! The kids loved them and never even suspected there were carrots in the batter until I told them. After, they cleaned their plates. 🙂 Thank you!!!

    Reply
  51. Catherine
    July 4, 2012 at 8:17 am (12 years ago)

    I literally just took the last bite of these and had to post how amazing they were. I woke up this morning in the mood to make a delicious breakfast and this was the one I wanted. I made mine without raisins just because we didn’t have any in the house and they still turned out great! My husband and I are definitely keeping this on our list of favs. I’m already planning when my family comes to visit in the fall, this will be great for a brunch!

    Reply
  52. Pat
    July 21, 2012 at 12:14 pm (12 years ago)

    FINALLY made these! (Oh, and finally bought a new waffle iron) They’re great!!!!
    Need to go try more recipes now.

    Reply
  53. Stephanie
    September 30, 2012 at 5:40 pm (12 years ago)

    I love carrot cake and I love waffles. These look amazingly good. Thanks for the recipe!

    Reply
  54. Pam T
    November 8, 2012 at 7:17 pm (12 years ago)

    How about Spiced Pumpkin Waffles for Thanksgiving, using same maple nut cream cheese filling…YUM! Would be great for bake and take…slice into wedges…any suggestions for a recipe for this? Thanks!

    Reply
  55. Weber
    January 11, 2013 at 2:26 pm (12 years ago)

    This looks oh so delish!!! And I prefer ‘Vanilla Villain’. 🙂

    Reply
  56. Christine
    March 6, 2013 at 3:21 am (12 years ago)

    This sounds so good! I don’t own a waffle maker…. Yet. Could this mix be used for pancakes instead??

    Reply
  57. ScottF
    April 25, 2013 at 5:39 pm (12 years ago)

    These look amazing; my waffle iron isn’t too dusty but I’ll lug it out anyway…

    Reply
  58. deborah345
    May 5, 2013 at 8:43 pm (12 years ago)

    thank you – this looks so yummy.

    Reply
  59. Kayla
    June 16, 2013 at 3:40 pm (12 years ago)

    This is a great recipe! My husband is a chef and I was looking for something special to make for Father’s Day and this is it. If you would toast the spices and then add the butter it would make a huge difference. My only problem with you directions is the blooming. The only thing that term is used for is gelatin. Otherwise this is a great recipe. Thanks for posting!!!!

    Reply
  60. Cecilia Hernandez
    July 17, 2013 at 5:49 am (11 years ago)

    Hello!
    I was wondering if you used salted or unsalted butter. Also could I use plain fat free Greek yogurt instead of plain yogurt or does it have to be full fat plain yogurt. Excited to try these out for my boyfriend for his birthday breakfast!

    Reply
    • Julie Ruble
      July 17, 2013 at 5:53 am (11 years ago)

      Hi Cecilia! Unless otherwise noted on the blog, I always use unsalted butter. As for the yogurt, I wouldn’t use fat free or your batter might end up watery — I’d go full fat on this one! I hope you both love them, and happy birthday to your boyfriend!

      Reply
  61. Jessica Young
    March 7, 2014 at 5:51 pm (11 years ago)

    Just came across this recipe and am excited to try. . . however have a quick question. The carrot cake recipe we make (a very old family recipe) has crushed pineapple instead of raisins. I would like to make that change to this recipe also, however the crushed pineapple is going to give more moisture of course. My original thought was to cut the amount of pineapple in half but wanted to know your thoughts on this. Should I decrease the other liquids and use 1 c of pineapple?? Thank you so much. Looking forward to giving this a try.

    Reply
    • Julie Ruble
      March 7, 2014 at 6:49 pm (11 years ago)

      Hi Jessica! I’m thinking I’d cut the pineapple by half, like you said, and then drain it well and maybe toss it in extra flour before putting it in? I think it’s a great idea to add it! If the batter comes out way runny, add more flour to get it to waffle batter consistency!

      Reply
  62. Jennifer E.
    July 29, 2014 at 5:00 am (10 years ago)

    I have recently acquired 2 vintage cast iron skillets and they are ready to make waffles with! I can’t wait to try them out!

    Reply
    • Julie Ruble
      July 29, 2014 at 9:22 am (10 years ago)

      Hooray!! Hope you love them 🙂 Don’t miss all the cast iron cakes here also — see the recipe index! Happy cast ironing!

      Reply
  63. Stephanie
    September 13, 2014 at 3:41 pm (10 years ago)

    Your recipe was awesome!!! I made these for breakfast and my husband LOVED them. He’s super picky too. I’ll will definitely make these again!!! Thanks!!!

    Reply
  64. Tanya
    October 10, 2014 at 10:52 pm (10 years ago)

    These sound delish!! I was surprised to read the recipe….over and again, there is no baking powder! I think every recipe I ve made had this ingredient in the basic batter mix…..hmmm what say you? Do I not really need any or is there an error – just want to be certain before I make these lovelies and they flop. lol I await your reply Thanks Tanya

    Reply
    • Julie Ruble
      October 10, 2014 at 11:03 pm (10 years ago)

      No error 🙂 Baking soda does all the work here. Hope you love them!

      Reply
  65. Kelly
    February 15, 2015 at 5:30 pm (10 years ago)

    Made these today…………A-Ma-Zing! We loved these very, very much! Great idea with the cream cheese!

    Reply
    • Julie Ruble
      February 15, 2015 at 5:50 pm (10 years ago)

      So glad you enjoyed them, Kelly!

      Reply
  67. Julie Haberichter
    October 2, 2016 at 1:45 pm (8 years ago)

    I own a Bed and Breakfast, and this recipe is an absolute keeper! It actually worked well, unmodified, as a pancake, too! Absolutely worth the extra work to separate the eggs, they were a mile high!

    I’m always looking for anything in the fall with browned butter, and I loved the idea of warming up the spices the way you do in Indian cooking. I’m planning to use this technique with several of my other recipes!

    Reply
  68. Scarlet
    February 7, 2020 at 7:24 pm (5 years ago)

    These sound fun to try for Easter. I love carrot cake so carrot cake waffles are sure to be a winner. thanks for the recipe!

    Reply
  69. Vicky
    March 18, 2022 at 8:54 am (3 years ago)

    Lovely carrot cake waffles. How creative. Thanks for sharing.

    Reply

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