Carrot Cake Waffles Recipe

This is an absolutely delicious way to incorporate the Easter Season into Breakfast – with a wonderful plate of fabulous Carrot Cake Waffles. And it’s also wonderful year-round. We totally recommend it!

Carrot Cake Waffles:

Please excuse the fact that the “makes mouths happy” tagline has already been in use. It’s really true for this one. I’m a carrot fan, I’m a carrot cake fan, but I can’t say I’d ever had carrot cake waffles until this recipe. They’re really fun and festive and we’ll probably be making them this Easter, due to the ease of the recipe. It’s also so flavorful and fun. Obviously you can top yours exactly how you want to top them. My kids picked out cream cheese frosting (I like buttercream frosting more, but not for breakfast) which is way too indulgent for me, but you can run with it.

What You Need:

2 eggs – beaten
3/4 cup of oil
2 Tbsp of sugar
2 1/4 cups of milk
Syrup, as topping
2 1/2 cups of flour
2 Tbsp of baking powder
1/2 tsp of salt
1 cup of carrot cake cake mix – I used Duncan Hines
1 can of prepared cream cheese frosting

What You Do:

1 – First, in a large bowl, mix eggs, milk, sugar, and oil, and then stir well to blend.

2 – Then, in a separate bowl, add flour, salt, baking powder, and cake mix, and then stir well to blend.

3 – Add the flour mixture to the first bowl, a little at a time, stirring well between additions to blend – it’s ok if the batter is a little lumpy.

4 – And then turn on your waffle maker, and heat according to instructions/model.

5 – Add the waffle batter, about 3/4 a cup at a time, until all batter is used.

6 – Butter the waffles as soon as they are removed from the waffle maker, and top with syrup and a scoop of frosting.

So, have you ever had Carrot Cake Waffles?