Waffled Carrot Cake

  • prep time25 min
  • total time 50 min
  • serves 4

With no oven, baking pans or cooling required, these tender cakes have the added bonus of extra surface area for cream cheese frosting. They are great for breakfast, brunch, or topped with a scoop of ice cream, for dessert.

37 Ratings
Directions for: Waffled Carrot Cake



½ cup pecan halves, plus extra for garnish

Cream Cheese Frosting

4 oz cream cheese, room temperature

2 Tbsp unsalted butter

½ cup confectioners' sugar

1 tsp fresh lemon juice

½ tsp pure vanilla extract

1 pinch fine salt

Carrot Cake

1 cup all-purpose flour

½ cup sugar

1 tsp baking powder

1 tsp ground cinnamon, plus more for dusting

¾ tsp baking soda

½ tsp ground ginger

½ tsp fine salt

⅓ cup vegetable oil, plus more for brushing waffle iron

¼ cup milk

½ tsp finely grated lemon zest

½ tsp pure vanilla extract

2 large eggs

¼ cup sweetened shredded coconut

2 medium carrots, shredded (1 cup)



1. Preheat the oven to 350ºF. Spread all the pecans on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool slightly, then pulse 1/2 cup in a food processor until very finely chopped, but not ground. Roughly chop the remaining pecans for garnish.

Cream Cheese Frosting

1. Meanwhile, combine the cream cheese and butter in a small bowl and beat with a hand mixer until smooth, about 1 minute. Add the sugar, lemon juice, vanilla and salt and beat until incorporated and smooth. Set aside.

Carrot Cake

1. Turn the oven down to 200ºF. Preheat a waffle iron to medium-high. Whisk together the finely ground pecans, flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Whisk together the oil, milk, lemon zest, vanilla and eggs in another bowl. Stir in the coconut and carrots. Fold the carrot-egg mixture into the flour mixture until just combined (it's okay if there are lumps).

2. Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and slightly crisp, 4 to 6 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.

3. Spread each waffle with the cream cheese frosting, sprinkle with the chopped pecans and dust with cinnamon.

Tips and Substitutions

Special equipment: Waffle iron (preferably Belgian style)

The waffles can be frozen in resealable plastic bags for up to 1 month. Reheat in a toaster oven or 300 degrees F oven until warmed through and crisp.

Source and Credits

Copyright 2013 Television Food Network, G.P. All rights reserved

Courtesy of Food Network Kitchen

See more: Dessert, Eggs/Dairy, Nuts, Vegetables


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