Last updated on April 5th, 2023

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Carrot Cake Waffles

Make these quick and easy low-carb Carrot Cake Waffles for breakfast, then have them again for dessert; no one will know. They are perfect for Easter or when you are short on time and want to make a sweet and festive treat for the family to enjoy. 

These waffles are a nifty way to cook the unwanted, short, stubby carrots in your fridge. They’re also great and made in large batches to have on hand on weekdays. Warm them up in the toaster or air fryer for a quick low-carb breakfast treat.

Why you will like these Carrot Cake Waffles

Well, they taste like carrot cake, of course! You will enjoy that carrot cake flavour with toasted walnuts and cinnamon spice in each bite. I use almond flour to make these waffles, but you’ll be surprised by how close they come to taste like carrot cake. One good thing about these carrot cake waffles is there’s no baking involved, no pan to grease and no worrying over the middle section being too wet, as you would when making a traditional carrot cake.

Are Carrot Cake Waffles Low-Carb?

4g net carbs/serving

Almond Flour is lower in carbs and replaces all-purpose flour, typically used in making carrot cake. 

Monk fruit is a natural low-carb sweetener and replaces the sugar content to make these waffles sweeter.

Unsweetened Almond Milk is a non-dairy substitute for regular whole milk and is much lower in carbs.

How to make Low Carb Carrot Cake Waffles

Here’s a quick rundown of the ingredients you’ll need to make these delicious low-carb Carrot Cake waffles. It looks like a long list, but you probably have most items in your pantry. This batter will make two whole Belgium waffles or eight-quarter pieces.

Ingredients

Almond Flour – I use Costco’s Kirkland brand, but any blanched almond flour can be used.

Monk Fruit/Erythritol Blend Sweetener – I use Volupta from Costco, but Lakanto and So Nourished Brands also work well.

Baking Powder – This helps make the batter fluff up while cooking in the waffle maker.

Cinnamon – brings out that carrot cake flavour. 

Salted Butter – melted and slightly cooled. Unsalted butter works if you add a pinch of salt to the recipe.

Vanilla Extract – helps to enhance the overall flavour of the waffles.

Egg – helps to give a little lift and binds all the ingredients together.

Unsweetened Almond Milk – Make the batter thinner and spread it evenly onto the waffle maker. 

Carrots – shred or grate the carrots.

Walnuts – toasted and chopped into small pieces.

Equipment You’ll Need

• Waffle Iron like this Oster Belgian Waffle Maker that makes 8-inch round Belgian waffles or the Dash Mini Maker to make small individual servings (pour less batter in the dash).
• Use a good Spatula to spread the batter evenly over the waffle iron.
• Tongs or a knife to lift the waffle and flip it over. This is not necessary if your waffle maker cooks evenly on both sides. I have to flip it with mine so the underside gets crispy.

Make the Batter

Mix the dry ingredients into a large bowl, and combine the almond flour, sweetener, baking powder and cinnamon.

Add the wet and dry ingredients and stir in the melted butter, vanilla extract, egg and unsweetened almond milk. Mix the batter until combined.

Add the carrots and walnuts. then stir in the grated carrots and toasted walnuts last. Mix well but do not over-mix. 

Let the batter rest for a few minutes, to let the ingredients settle. The batter should be thick and lumpy and that’s okay.

Cook the Waffles 

Preheat the waffle iron to medium heat and then lightly spray the iron plates with your preferred cooking oil. 

Add a dollop scoop of the batter to each waffle quarter. I use less than a ¼ cup for each section of the waffle. Using a spatula, spread the batter to cover the gaps in the middle. 

Close the waffle iron and cook for 4 mins. Open the waffle iron and check the waffle for doneness only after 4 mins to ensure the waffle has cooked enough not to break apart. 

Cook again for another 4 mins. This further helps to make the waffle firm.

Flip the waffle and cook for 3 more mins. I like to cook my waffles a little bit more for even browning on both sides. Cooking appliances vary, so adjust the time according to your preference.

Remove waffles from heat. Transfer the waffle to a plate using tongs or a spatula. Repeat with the remaining batter.

What To Serve With Carrot Cake Waffles?

Serve these carrot cake waffles with this low-carb and sugar-free cream cheese frosting. It’s easy to make and quick to whip up ahead of time.

Sugar-free maple syrup is a classic syrup that goes perfectly well with these waffles. I don’t have a recipe yet, but it’s on my list to try out. 

Additional toppings to try are:

• Whipped cream
• Ice Cream – It is a dessert too 
• Coconut 
• Grated coconut
• Raisins (if you’re not doing low carb)
• Shredded carrots
• Toasted walnuts or pecans 
• Powdered sweetener- dusted over your waffles

How To Store Carrot Cake Waffles 

This recipe makes two whole Belgium-style waffles, so you may not have any left to store. However, you can double or triple the recipe to make a large batch to freeze or refrigerate for later.

Refrigerate waffles in an airtight container for up to a week. Warm them up in your toaster or air-fryer for crispness.

Freeze waffles by laying single layers on a baking sheet for about 20 minutes, then transfer them into a freezer-safe container or bag. Store in the freezer for up to 1-2 months.

Notes And Variations 

• Use Stevia, Erythritol sweetener or regular sugar instead of Monk Fruit.
• Add ground ginger spice to the recipe for a little bold flavour
• If you want to make a nut-free version of this recipe, use Lupin flour instead of almond flour and leave out the walnuts. Lupin flour is a low-carb substitute for regular flour, so I will try to make it with this recipe and share how it turns out.
• Make sure to use an extra-large egg or two small eggs. This helps to give the batter the correct consistency
• 3 Tablespoons of Egg whites can be used to replace whole eggs.
• Add ground cloves and star anise to the recipe for extra spice.