Carrot Cake Waffle Bites

Breakfast meets dessert with these carrot cake waffle bites! These bite-sized dessert waffles are loaded with carrots and ground cinnamon, then dipped in a tangy cream cheese frosting.

Saturday morning means one thing and one thing only at our house: waffle time! Our go to waffles are these crispy buttermilk waffles, and when we're craving savory waffles, we go for sweet potato waffles.

These carrot cake waffle bites are more 'dessert' than they are 'waffle'. Inspired by the question 'will it waffle?', these carrot cake waffles are sweet, loaded with shredded carrots and ground cinnamon.

Just like our favorite classic carrot cake, these waffles are best when dunked in a tangy cream cheese frosting. These waffle bites will disappear quickly!

Making the waffle bites

Just to be clear, these are not actually waffles, but a dessert cooked on a waffle iron. The base of this recipe started out as a blondie base, with added flour and egg yolk to get the right consistency.

To make the batter for the waffle bites, we start by combining our wet and dry ingredients separately, then mixing them together by hand. Finally, we fold in the shredded carrots.

You can use any waffle maker to make this recipe, though all models cook slightly differently and may have different cook times. Using a 1.5 tablespoon cookie scoop, place the batter onto the waffle iron, and cook for around 1.5-2 minutes.

The cream cheese frosting

While waffle bites are cooling on a wire rack, prepare the cream cheese frosting. The only important thing you need to remember with this recipe is to bring the cream cheese to room temperature before you begin so that you get luscious, smooth frosting with no lumps.

To frost

Simply dip a waffle bite halfway into the cream cheese frosting followed by a bowl of toasted coconut.

Recipe tips

• all baking recipes on my site contain flour weights because it's a much more accurate way to measure it
• if you don't own a kitchen scale, simply fluff, spoon and level your flour in measuring cups to prevent over-measuring it. Do not scoop.
• these waffle bites are best eaten right after frosting. You can prepare the waffle bites ahead (without the frosting) and store in a container at room temperature for up to 4 days.
• swap the shredded carrots for finely shredded zucchini (squeeze extra moisture out), or leave it out
• cook time may vary by different waffle makers, and different sized waffle bites
• do not use spray oil, this will add too much moisture to the waffle bites and they will not hold up
• waffles will be very delicate while on the waffle maker but will set up as they cool

More fun desserts

• Fudgy Black Bean Brownies
• Lemon Meringue Pie Bites
• Cream Cheese Swirl Blackberry Coffee Cake
• Strawberry Shortcakes
• Healthy Lemon Blueberry Bread

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Carrot Cake Waffle Bites

5 from 4 votes

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

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Breakfast meets dessert with these carrot cake waffle bites! These bite-sized dessert waffles are loaded with carrots and ground cinnamon, then dipped in a tangy cream cheese frosting.

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Ingredients

Carrot Cake Waffle Bites:

• ▢ ½ cup butter (113 g; salted or unsalted)
• ▢ 1 cup brown sugar (packed; 200 g)
• ▢ 1 egg
• ▢ 1 egg yolk
• ▢ 1 teaspoon vanilla
• ▢ 1 ¼ cups all purpose flour (155 g)
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ¼ teaspoon salt
• ▢ 1 cup carrots (finely shredded)

Cream Cheese Frosting

• ▢ 1 block cream cheese (8 oz, softened)
• ▢ 1 ½ cups powdered sugar
• ▢ 1 tsp vanilla
• ▢ 6-8 tablespoons milk

Additional

• ▢ 1 cup toasted coconut

Instructions 

Carrot Cake Waffle Bites

• Melt butter and combine with the sugar in a large bowl. Mix until no lumps remain.
• Allow to cool for several minutes, then add the egg and yolk, and mix until completely combined.
• Stir in the vanilla.
• In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• Stir the carrots in with the dry ingredients and mix until carrots are uniformly distributed.
• Stir the dried ingredients/carrots into the wet ingredients until smooth. The batter will be quite thick.
• Heat waffle iron according to product manual.
• Add 1.5 tablespoons batter to the iron. Cook for 1.5-2 minutes*, until bottom is golden brown. Tilt the waffle iron onto its side and gently loosen the waffle bites.
• Allow the waffle bite to cool on a wire rack. Repeat with remaining batter.

Cream Cheese Frosting

• While waffles are cooling, combine the cream cheese and powdered sugar in a large bowl. Beat slowly at first, then increase the speed to medium/high and beat for 1-2 minutes, until sugar is completely incorporated and no lumps remain in the cream cheese.
• Add the vanilla and milk, 1-2 tablespoons at a time, until desired consistency is achieved.

Frosting

• To frost, dip a cooled waffle in the cream cheese batter. Gently shake excess frosting from the waffle.
• Sprinkle with toasted coconut.
• Best enjoyed immediately.

Tips:

• *Cook time may vary by different waffle makers, and different sized waffle bites.
• Do not use spray oil, this will add too much moisture to the waffle bites and they will not hold up.
• Waffles will be very delicate while on the waffle maker but will set up as they cool.

Storage

• Waffle bites can be stored in a sealed container for up to 4 days, but don't frost until just prior to serving.

 

Nutrition Information

Serving: 1waffle, Calories: 182kcal, Carbohydrates: 28g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 176mg, Potassium: 108mg, Sugar: 20g, Vitamin A: 1235IU, Vitamin C: 0.5mg, Calcium: 66mg, Iron: 0.6mg

Author: Denise Bustard

Course: Dessert

Cuisine: American

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