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carrot cake waffle bites on wire rack
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5 from 4 votes

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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 20
Calories: 182kcal


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


  • 1 cup toasted coconut


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.


  • 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.


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


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