This page contains some affiliate links. Please review my disclosure policy.

Have your cake and eat it too with these healthy carrot cake waffles. Made with delicious and nutritious ingredients, this waffle recipe will get you started on the right foot.

“We need to remember what’s important in life: friends, waffles, work. Or waffles, friends, work. Doesn’t matter, but work is third.” – My girl, Leslie Knope

Happy International Waffle Day! It feels like there is a food holiday every day but when Stonyfield called out this particular holiday, I was IN. I am 100% a sweet breakfast person and was super excited to dream up a new waffle recipe to share with you! Waffles always feel like a special treat even though they are super simple to make. I decided to go with carrot cake waffles because:

1. Carrot cake. I mean… can you go wrong?

2. Spring is here! If carrot cake doesn’t remind you of spring, I don’t know what does.

These waffles are perfect for a fun breakfast at home or would be perfect for a brunch with friends! Top them with your favorite toppings – I went with yogurt, pecans and raisins. I’m also dreaming of making a creamy, yogurt maple topping. Yogurt, maple syrup, cinnamon… can you taste it?!

Carrot Cake Waffle Ingredients

eggs – helps bind the pancakes together… and adds a little bit of protein!
whole fat yogurt – make sure you grab plain yogurt. I personally prefer the full-fat but any percentage will work.
milk – any type of milk works for this recipe!
vanilla extract – just a touch to bring the recipe together!
all purpose flour – gluten-free flour also works!
coconut sugar – brown sugar works as well. Just adding a hint of sweetness!
spices – cinnamon, nutmeg, ground ginger and salt
baking powder – to make sure you don’t have flat waffles… nobody wants flat waffles!
carrot – grate about 1 large carrot.
chopped walnuts or pecans – a staple ingredient in carrot cake, in my opinion!
chopped dates or raisins – for added texture and sweetness.
shredded coconut – another classic carrot cake ingredient! Love the flavor and texture shredded coconut adds. I prefer using unsweetened coconut.

Why Yogurt?

Why add yogurt to waffles? Adding yogurt to waffles increases the protein factor and keeps the waffles rich, fluffy and moist. Don’t hate me for using that word… it just really applies to these waffles!

I’ve been stocking up on the Stonyfield Organic quarts lately – buying the whole milk yogurt, probiotic, low-fat yogurt (when that’s all I can find – yo girl loves her fat) or the greek yogurt. You really can’t go wrong! I purchase the quarts because I go through yogurt so quickly and love to always have some on hand and it feels less wasteful than to go through a bunch of individual containers.

How to Make Carrot Cake Waffles

STEP 1: Whisk your wet ingredients together – the eggs, milk, yogurt and vanilla extract. Add in the dry ingredients – the flour flour, sugar, cinnamon, nutmeg, ginger, baking powder and salt – and whisk until smooth.

STEP 2: Fold in the carrots, walnuts, dates and coconut. If the batter is really thick you can add a few splashes of milk to thin it out a bit.

STEP 3: Place 1/4-1/2 cup of the batter (depends on size of waffle iron) into hot waffles iron and cook according to waffle iron instructions.

STEP 4: Top with toppings of choice and serve warm. I’m dreaming of a cream cheese frosting but made with yogurt instead of cream cheese!