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This healthy carrot cake waffles recipe is really easy to make! They're crisp on the outside, fluffy on the inside & taste like you're eating carrot cake… For breakfast! Definitely my favorite waffle recipe!! ♡ Healthy waffles recipe low calorie. Easy healthy carrot cake waffles with whole wheat and gluten free options. Healthy waffles clean eating. Waffles made with greek yogurt. Best homemade carrot cake waffles for Easter brunch or breakfast.

Healthy Carrot Cake Waffles

© Amy's Healthy Baking
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 crisp on the outside. Definitely one of my all-time favorite waffle recipes! Leftovers will keep for at least 4 days if stored in an airtight container in the refrigerator, and they freeze well too.
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Ingredients 

FOR THE WAFFLES

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)

Instructions

  • Preheat the oven to 350°F, and generously coat 2 waffle pans with nonstick cooking spray.
  • 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.
  • 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.
  • FOR WAFFLES WITH CRISP OUTSIDES: Let the waffles cool completely to room temperature. Toast individual waffles in a toaster oven until deep golden brown on the outside.
  • OPTIONAL DRIZZLE: 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

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: 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.
 
IMPORTANT WAFFLE PAN NOTES – READ BEFORE BEGINNING: These are the waffle pans that I use. They’re totally affordable and worth every penny! I used them to bake 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.
 
If you'd like to use a traditional waffle maker, then see below for how to do so.
 
IMPORTANT STEP 4 NOTE – READ BEFORE BEGINNING: 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 crisp outsides. (You can easily toast leftover waffles straight from the refrigerator or freezer too!)
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.
 
UNSALTED BUTTER + COCONUT OIL ALTERNATIVES: Any neutral-tasting oil will work in place of the butter or coconut oil.
 
PURE MAPLE SYRUP NOTE + ALTERNATIVES: 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 for an equal amount of water. (For example, use 3 tablespoons {45mL) of additional pure maple syrup + reduce the water to 3 tablespoons {45mL}.)
 
Honey or agave may be substituted for the pure maple syrup.
 
VINEGAR NOTE + ALTERNATIVE: Do not omit 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!
 
Lemon juice may be substituted for the distilled white vinegar.
 
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
 
CARROT NOTES: Measure the carrots by cups or grams – not by “medium” carrots. Not all “medium” carrots are the exact same size!
 
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.
 
CREAM CHEESE NOTE: 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!
 
STEVIA ALTERNATIVES: 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).
 
USING A REGULAR WAFFLE MAKER: This recipe was specifically designed for baking. You can use the batter in a traditional waffle iron, but the waffles will be thinner and turn out more limp and soggy compared to the thick, firm, and fluffy baked waffles. Follow your waffle maker's instructions, and be sure to generously coat the waffle maker's plates with nonstick cooking spray before making each round of waffles.
 
If making the waffles in a regular waffle iron, do NOT skip Step 4 for crisp 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!).
 
TO MAKE AS PANCAKES: Lightly coat a large pan or griddle with nonstick cooking spray, and preheat over low heat. Using 2 tablespoons of batter for each pancake, dollop onto the hot pan, and spread into a circular shape if desired. Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges and the bottom is light golden brown. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until light golden brown on both sides. Serve hot. (See my blog post here for more cooking tips about how to make the best pancakes!)
 
HOW TO STORE: Leftover waffles will keep for at least 4 days (if not longer!) if stored in an airtight container in the refrigerator. Refrigerate before toasting or drizzling them — but you can pop refrigerated waffles straight into the toaster oven, like in Step 4! They'll just take a bit longer than room-temperature waffles to turn hot and crisp.
 
HOW TO FREEZE: Line a baking sheet with foil (for easy clean-up!). Arrange the fully cooled waffles in a single layer on the foil. Place in the freezer for 1-2 hours or until fully frozen. Transfer to a zip-topped bag lined with a paper towel, and squeeze out as much air as you can before sealing the bag and placing it in the freezer.
 
No need to thaw them! Just pop these waffles into the toaster straight from the freezer, and cook them until they're warmed all the way through and crisp on the outside (like in Step 4).
 
HALVING THE RECIPE: This recipe is easily halved, if needed!
 
GLUTEN-FREE OPTION: 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 (I like this one from Bob's Red Mill) will also work, if measured like this.
 
{gluten-free, clean eating, low fat, low sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.