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Super Healthy Carrot Cake Waffles

Healthy Carrot Cake Waffles!

These waffles keep you full for hours!

The recipe makes two carrot cake waffles… and you can eat them both.

Soft and indulgent waffles, covered in a thick layer of frosting. It’s almost like eating real carrot cake for breakfast, without that crash-and-burn feeling you get from consuming too much sugar. You can enjoy all the deliciousness of carrot cake, while getting heart-healthy fiber, whole grains, and vitamins at the same time!

Super-Healthy Carrot Cake Waffles!

These waffles are best with coconut butter or my Healthy Cream Cheese Frosting.


Carrot Cake Waffles

(Makes 2 waffles)

  • 1/2 cup spelt flour (or all-purpose or Bob’s gluten-free) (60g)
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • pinch stevia extract, or 2 tbsp agave or pure maple syrup
  • 1/4 cup shredded carrot (32g)
  • 1/3 cup milk of choice (decrease by 2tbsp if using the agave/syrup) (80g is 1/3c)
  • 1 tbsp more milk of choice or 1 tbsp oil (15g)
  • 1 tsp pure vanilla extract (4g)

Combine first 6 ingredients in a mixing bowl, and stir well. In a separate bowl, combine remaining ingredients. Grease your waffle maker, with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat. Pour wet ingredients into dry, and stir to make a batter. When the iron is hot, pour half the batter into the center of the iron, and close the lid. (My machine has a light that goes out when the waffle is ready. Don’t lift the lid before the waffle is finished cooking.) Frost these vegan carrot cake waffles with either coconut butter or my healthy cream cheese frosting (linked below the second photo in this post).

View Nutrition Facts

Healthy Carrot Cake Waffles

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Published on March 22, 2013

Meet Katie

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  1. Gabrielle says

    Can’t wait to go home and make my mom make these for me.

    I love these sorts of recipes, that co-opt an old unhealthy family staple and make it so that everyone can enjoy it and feel good about it too. It really fosters family bonding.

    I know that sounds cheesy, but food can cause such a rift when it’s rejected, so turning it back into a community experience is one of the things I come here for most often.

    Thanks 🙂


  2. Heather says

    Fun! Have you tried these with oat flour?
    Carrot cake? Yes. Cream cheese frosting? No thank you. I always scraped it off my piece (or cut the top off to be sure all remnants of the frosting have been removed)! 🙂

  3. Olivia says

    Hi Katie! I am so going to make these for lunch today! I am 12 years old, and I adore your blog! It is all I ever talk about to my family… 🙂 I can’t have dairy, gluten or sugar, so I adapt a bunch of your recipes to my needs and I always love them! You inspired me to start my own blog about all the different foods I try… Thank you for all the amazing recipes!

    • Anonymous says

      NO WAY!
      I think you are my long-lost twin.
      -My name is Olivia
      -I’m 12 years old
      -I’m obsessed with this blog
      -I can’t have dairy, eggs, or gluten(ok that one’s slightly different)
      -I adapt Katie’s recipes(and yes i love them)
      -I eat waffles for lunch!
      Sorry if i freaked you out-don’t feel pressured to reply.
      btw Katie ths is the best blog ever!

  4. Hannah says

    These look so good!

    I love carrot cake, and I especially love cake for breakfast. I remember birthdays where we used to eat the leftover birthday cake for breakfast.

  5. jane says

    I love carrot cake-ish goodies, too!!! For this recipe, do you think the carrots must be shredded for the right amount of moisture and texture or would carrot pulp left from juicing organic carrots be alright–or would it become too mushy? Thanks!…and keep up the sweet sharing!

      • Anonymous says

        Thanks for the tip.. I think I will save my pulp for a raw carrot dessert and shred for a recipe like this… I would be so sad if it came out all mushy after all the anticipation! 🙂 LOL

        • Ursika says

          I just made them with carrot pulp from juicing and it’s divine. Follow the recipe but then just add about 1-2 tbsp more milk at the end (not too much or they will fall apart).

          Delicious Katie, yum 🙂

  6. Jessica says

    Yayy! I have just been dying for you to do a waffle recipe, I am def making these for breakfast tommorrow 😀

  7. Kaley says

    I was just looking at your blog the other day for carrot cake pancakes! I knew you have so many pancake recipes and so many carrot cake recipes, so I was almost surprised not to find them haha. I think I’ll pull out the waffle iron and give this a try!

  8. Steph says

    Hi Katie,
    Are the nutrition facts based on one or two waffles? Because as far as I know, spelt flour has at least 160 calories per 1/2 cup.

  9. Fran says

    I am obsessed with carrot cakey things at the moment!! These look great, I have no waffle make but carrot cake donuts might be worth a try in my donut maker!

  10. Lisa says

    Shut the front door. These look so yummy! And perfect for Easter! I’ve actually never had carrot cake before, same with pie. I was an odd child who never tried anything haha, but this looks delicious!

  11. Sharla says

    I’m making carrot cake for the family Easter dinner this year and wondering if I can sneak a cashew cream in on it without anyone noticing 😉

  12. Kara says

    Hi, Katie! I LOVE carrot cake! Seriously – love it. It’s always been my favorite kind of cake. Weird? Maybe. But I just looooove cream cheese frosting, and it tastes amazing with carrot cake. Okay…now that my little drool-fest is over…I’m sad to report that I don’t have a waffle maker. But I’m going to try these babies as pancakes.

    On another note, I’m trying my hand at blog-land. Would you mind checking mine out when you get a free second? It’s It’s pretty bare-bones right now, but maybe some day it will be successful like yours!

  13. Tanner says

    I love carrot cake! These waffles look delicious, I will totally be making them! Yesterday for lunch I had the single-serve carrot cakerecipe doubled, and SLATHERED in cream cheese frosting! I also tried it as pumpkin, too, because I love pumpkin even more than carrot! I liked it better as pumpkin, but I think I added too much salt to the carrot version 🙁 Anyways, I LOVE CARROT CAKE, MUAHAHAHAHAHA!
    P.S. You have inspired me to be healthier and get more exercise. My puppy and I have become training buddies! Our favorite route is the 2.1 miles to Whole Foods 😉

  14. Mallory says

    What Carrot Cake recipe do you make for Easter? Is it one you’ve blogged before? I made my sister’s Wedding-Carrot-Cake and it had SO much oil! I’d be curious to try a good vegan/healthy version.

  15. Lee says

    This looks delicious. Think they can be made as pancakes too? Also, are the nutrition facts for the whole recipe, or just per waffle?

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