Healthy Carrot Cake Waffles
Yields: 12 waffles
These waffles really do taste like carrot cake! They’re full of sweet carrots and cozy spices, and they’re the perfect combination of fluffy on the inside and crispy on the outside. Definitely one of my all-time favorite waffle recipes! Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator, and they freeze well, too.
  • for the waffles
  • 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
  • 2 tsp ground cinnamon
  • ½ tsp ground allspice
  • ½ tsp ground nutmeg
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp unsalted butter or coconut oil, melted
  • 2 large egg whites, room temperature
  • 1 tbsp (15mL) vanilla extract
  • 2 tsp pure maple syrup
  • ½ cup (120g) plain nonfat Greek yogurt
  • 2 tbsp (30mL) white vinegar
  • ¾ cup (180mL) nonfat milk
  • 6 tbsp (90mL) water
  • 2 cups (210g) freshly grated carrots (peeled first!)
  • for the drizzle (optional!)
  • 2 tbsp (28g) well softened light cream cheese (see Notes)
  • 3 tsp nonfat milk
  • ¼ tsp liquid stevia, or adjusted to taste
  1. Preheat the oven to 350°F, and generously coat 2 waffle pans with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and maple syrup. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the vinegar and milk. Alternate between adding the flour mixture and water, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the carrots.
  3. Divide the batter between the prepared waffle pans, and spread the batter out with a spatula. (It doesn’t spread on its own!) Bake at 350°F for 14-17 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before transferring to a wire rack.
  4. FOR WAFFLES WITH CRISPY OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.
  5. To prepare the drizzle, mix together the cream cheese, milk, and stevia in a small bowl. Transfer the mixture to a zip-topped bag, cut off a piece of one corner, and drizzle on top of the toasted waffles.
Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

It’s very important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own!) Too much flour will make your waffles dry.

Any oil will work in place of the butter or coconut oil.

Honey or agave may be substituted for the pure maple syrup.

I prefer my waffles on the not-very-sweet side because I know how much syrup my family drizzles on theirs before eating! If you prefer sweeter waffles, you can substitute 2-4 tablespoons of pure maple syrup, honey, or agave for an equal amount of water.

Do not omit or substitute for the vinegar! It’s absolutely required. It reacts with the baking soda to make your waffles rise better and end up with a more tender texture. The vinegar flavor completely disappears after baking—I promise!

Any milk may be substituted for the nonfat milk.

Do not substitute store-bought pre-shredded carrots (also called “matchstick” carrots). They’re too thick and dry, and they don’t soften properly while baking.

These are the waffle pans that I use. They’re totally affordable and worth every penny! I've baked waffles at least once a week for two months straight, and the pans still acted like they were as good as new!

Make sure to generously coat your waffle pans with cooking spray! The waffles tend to stick to the pans if you don’t spray them well.

This recipe was specifically designed for baking. You can use the batter in a traditional waffle iron, but the waffles will turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. If making the waffles in a regular waffle iron, do NOT skip Step 4 for crispy waffles—it makes a HUGE difference in the final waffle texture! Toasting your waffle iron waffles will make them much firmer, rather than limp and soggy!

I do NOT recommend skipping Step 4! It makes a HUGE difference in the waffles’ texture! Without it, your waffles will be fluffy and tender, but they won’t have crispy outsides. You can easily toast leftover waffles straight from the refrigerator, too!

Neufchâtel cream cheese, Greek yogurt cream cheese, and fat-free cream cheese will all work in the drizzle. Regular full-fat cream cheese will also work. Whatever you’re using, just make sure it’s well softened first!

If you prefer not to use liquid stevia in the drizzle, then substitute 2 tablespoons of confectioners’ style erythritol or powdered sugar, and reduce the milk to 1-2 teaspoons (or adjust the amount to get your desired consistency).

This recipe is easily halved, if needed!

{gluten-free, clean eating, low fat, low sugar}
Recipe by Amy's Healthy Baking at