Whole Wheat Carrot Cake Waffles with Cream Cheese Whipped Cream

This Healthy Breakfast is loaded with Healthy Whole Grain, Carrots, Pineapple, Walnuts, Greek Yogurt, and Warm Spice!  Enjoy your Carrot Cake in Waffle Form, and take it to the next level with a Fluffy Cream Cheese Whipped Cream!

Whole Wheat Carrot Cake Waffles with Cream Cheese Whipped Cream | Baking a Moment

When I think of Spring, I think of Easter, and when I think of Easter, I think of bunnies, and when I think of bunnies, I think of carrots, and when I think of carrots, my mind goes straight to carrot cake with cream cheese icing.

That’s just how my mind works I guess.  😛

But I don’t think I’m the only one with this kind of preoccupation!  Carrot cake recipes seem to abound at this time of year.  Here’s a small sampling of what I’ve seen some of my friends bake up recently:

One Dozen Carrot Cake Treats for Spring | Baking a Moment

1. Bangkok Carrot Cake by Glazed and Confused
2. Grain Free, Sugar Free Carrot Cake Truffles by A Clean Bake
3. Carrot Cake Cookies by Chez Catey Lou
4. Fudgy Carrot Cake Cookies (Whole Grain, Dairy Free) by The Sweet Tooth Life
5. Carrot Cake by What Jessica Baked Next
6. Baked Mini Carrot Cake Donuts by Culinary Couture
7. Carrot Zucchini Bread by Joyful Healthy Eats
8. Carrot Oatmeal Cookies by Yummy Healthy Easy
9. Coconut Carrot Cake Oatmeal by Life Made Sweeter
10. Baby Carrot Truffles by Wine and Glue
11. Rustic Carrot Cake by Baking in Pyjamas
12. Healthier Carrot Cake Cookies by Cookie Monster Cooking

How could we not love carrot cake, and take every excuse not to eat it?  I know my whole family loves the sweet carrots and fruit, crunchy nuts, warm spice, and tangy-creamy frosting combo.  It’s so good!  I could eat it at every meal, including breakfast!

Whole Wheat Carrot Cake Waffles with Cream Cheese Whipped Cream | Baking a Moment

If there’s ever a dessert than can be spun into a healthy breakfast it’s gotta be carrot cake.  I mean, it’s got carrots in it!  Right?  Last time I checked, carrots are a vegetable.  😛

I’ve also bumped up the healthy factor by subbing in some whole wheat flour, and it gives these waffles a nuttiness that is so perfect with all the warm spice!

Whole Wheat Carrot Cake Waffles with Cream Cheese Whipped Cream | Baking a Moment

Pineapple adds a natural sweetness, and walnuts bring a tender crunch. So nice! Also, I would have loved to have added some golden raisins, but Mr. Allie is squarely opposed to raisins on general principle. (Those meatballs from last week?  Oh ya, he left a pile of raisins on the side of his plate at the end of that meal.  Yep, took the time to pick out every one of ’em.)  If your family is not so vehemently anti-raisin, I would suggest tossing a handful or two into the dry ingredients. 😉

The fluffy cream cheese topping is, both figuratively and literally, the icing on the cake! Please don’t skip it- it makes the whole dish!

Whole Wheat Carrot Cake Waffles with Cream Cheese Whipped Cream | Baking a Moment


Whole Wheat Carrot Cake Waffles with Cream Cheese Whipped Cream

This Healthy Breakfast is loaded with Healthy Whole Grain, Carrots, Pineapple, Walnuts, Greek Yogurt, and Warm Spice! Enjoy your Carrot Cake in Waffle Form, and take it to the next level with a Fluffy Cream Cheese Whipped Cream!


For the Whole Wheat Carrot Cake Waffles:
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 cup chopped walnuts
  • ¼ cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ¼ teaspoon ground nutmeg, or a few scratches of whole nutmeg on a fine grater
  • ¼ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • 1½ cups milk (I used 1%)
  • 1½ cups finely grated carrot
  • ¾ cups finely chopped fresh pineapple, or canned crushed pineapple, drained
  • ½ cup (1 stick) unsalted butter, melted
  • ½ cup Greek yogurt (I used nonfat)
  • 2 eggs
  • 1 teaspoon vanilla extract
For the Cream Cheese Whipped Cream:
  • 4 ounces softened cream cheese (the kind in a brick, not lowfat, not whipped, not the kind in a tub)
  • ¼ cup granulated sugar
  • ¾ teaspoon vanilla extract
  • 1 cup cold heavy cream


Make the Whole Wheat Carrot Cake Waffles:
  1. Preheat a waffle baker.
  2. In a large bowl, place the flours, nuts, sugar, baking powder, baking soda, spices, and salt, and stir to combine.
  3. In a large liquid measure, place the milk, carrot, pineapple, melted butter, Greek yogurt, eggs, and vanilla, and stir to combine.
  4. Add the liquid ingredients to the dry, and stir just until barely combined. Do not overmix, or the waffles could come out tough. The batter should be lumpy.
  5. Place about ½ cup of batter onto the hot waffle iron, and bake for about 3 minutes, or until golden brown. Keep warm in a low oven.
Make the Cream Cheese Whipped Cream:
  1. Place the cream cheese, sugar, and vanilla extract in a small bowl and whip on medium speed for about 3 minutes with the whip attachment.
  2. Slowly drizzle in the cold heavy cream, while whipping on medium speed.
  3. Scrape the bottom and sides of the mixing bowl with a silicone spatula, increase the speed to medium high, and continue to whip until stiff peaks form.

Cream Cheese Whipped Cream recipe (barely) adapted from Brown Eyed Baker.

Whole Wheat Carrot Cake Waffles with Cream Cheese Whipped Cream | Baking a Moment

I hope you enjoy this recipe!  We just loved it, and I thought it would be so perfect for an Easter or Spring brunch.  The waffles can be made ahead, kept warm in the oven, or frozen/refrigerated and reheated in the toaster.

*Here is a link to the kind of waffle baker I have.  I love it!  It’s easy and fun to use.  It was gifted to me by KitchenAid, but this is not a sponsored post or a paid review, and all opinions expressed here are from my heart.*

*This post was featured on The Weekend Retreat link party on Mommy On Demand*

*This post was featured on the Super Saturday link party on What’s Cooking with Ruthie*

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  1. says

    Okay, this is the absolute perfect way to have cake for breakfast, but not having to deal with all the guilt. LOL Seriously though, these waffles are gorgeous, Allie! I love how soft and moist your waffles look and OMG that cream cheese frosting! I’m obsessed with CC frosting and now you just totally gave me an excuse to eat it for breakfast! pinned.

  2. says

    Allie, my mind works just like yours when it comes to Easter and carrot cake :) I love the pineapple in these! Also, every time I see a gorgeous waffle recipe like this it rekindles the fact that I need to get a waffle maker. What kind of breakfast-loving person am I without a waffle maker?

    • says

      Glad to hear it’s not just me, lol! I’ve had more fun with that waffle baker over the last few weeks… you’ve goota get your hands on one, Amy! Thanks so much for the sweet comment; hope you’re having a great week!

  3. says

    Thanks for including my cookies Allie! I agree – I love carrot cake anything … these waffles look delicious! And that cream cheese whipped cream doesn’t hurt one little bit : )

  4. says

    These look super YUMMY Allie. Like totally perfect the morning of easter, or with a brunch! I have yet to make carrot cake this Spring…I guess Spring kinda just started so that’s ok 😉 Thanks for sharing, pinned for later!

  5. says

    Allie, I adore carrot cake and I love that you’ve created a vehicle for getting it into my face at breakfast! These waffles look incredible! And there’s no way I’d ever forego that luscious, rich cream cheese topping. I’ve avoided making carrot cake anything because of how grueling it is to grate the carrots #firstworldproblems. But now that I have a food processor to do the work for me, I should bake my way through the list you’ve posted here. Everyone’s carrot cake recipe looks awesome!

    • says

      I just got a food processor too, Nancy! I actually used it for the first time on this recipe! I used the finer grating blade and they were seriously done in a matter of seconds. It was so much fun! Thanks for the great comment, and I’m so glad you enjoyed! xoxo

  6. says

    Any excuse to have carrot cake for breakfast is one I could never pass up. What a genius idea to turn the fabulous flavors of carrot cake into waffles. I would love waking up to a stack of these tomorrow morning. They look and sound insanely scrumptious!!

  7. says

    These look incredible Allie! Waffles are my ultimate favorite breakfast and I love that I can have carrot cake for breakfast with these :) These look incredible and would definitely be perfect for an Easter or spring brunch – totally pinning and thanks so much for including my oatmeal too sweetie – hope you’re having a great week so far :)

  8. says

    What an amazing idea, Allie! I love the idea of the pineapple and walnuts in these. To be honest, though, you are torturing me right now (it’s breakfast time and now I really want one of these!) It just occurred to me that these would be a wonderful Easter morning breakfast!

    • says

      Oh, ya, that’s totally what I was thinking too! They are so good fresh off the waffle iron, but we had extras that we crisped up in the toaster oven, and they were terrific! So they could totally be done ahead too. I’m so glad you liked the recipe, Helen, and I’m sorry to torture you my dear!

  9. says

    I love that these are both indulgent and healthy — carrot cake for breakfast! Carrot cake is what I think of for Easter, too, and that’s one delicious round up you’ve given us. :)

  10. Halley says

    Looks delicious Allie!! What is it with these Roomberg boys not liking raisins?! Michael won’t eat them either!

  11. says

    Thank you for this wonderful recipes, for the waffle iron referral, and for including my recipe in your round up! I love all things carrot cake and am so excited to have so many new recipes to try – starting with these waffles, of course. With raisins!!

  12. says

    Waffles are my favorite breakfast treat, hands down. I never plan far enough ahead to make them special – now I’ve got my recipe! The pineapple, the carrots, the whipped cream, it all sounds so good! Thanks for sharing my cookies, too. :) Pinning!

    • says

      My pleasure, Mary Frances! Your carrot cake cookies look amazing, I love that they are moist and fudgy, rather than cakey. And dairy free! It’s an awesome recipe. And thanks for the sweet compliments, and for pinning 😀

  13. Michelle says

    Hi Allie!

    Does the granulated sugar makes the frosting gritty? I found and tried a few frosting recipes which have granulated sugar in them and they turned out very gritty even though I whipped the batter on high speed at the end.
    Also, if I were to reduce the sugar by 30-50%, would it still be pipe able? My Asian family members don’t have a sweet-tooth actually…lol!

    • says

      Hey Michelle! Truthfully, I didn’t find the frosting to be gritty at all. Maybe because of all the cream? The sugar seems to dissolve really well, but if you want to be absolutely sure, you could probably sub out with superfine or even powdered sugar. I haven’t tried reducing the sugar, honestly I prefer my desserts a little less sweet too and I did not find this to be overly sugary. If you decide to cut the sugar I’d be curious to know how it works out for you!


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