Its a combination of my two favorite foods.

Each bite combines the earthy sweetness of finely shredded carrots with warm notes of cinnamon.

Topped with an optional maple cream cheese drizzle, the whole family will flip for this surprisingly easy treat.

Carrot Cake Waffles in a waffle iron, some on a cooling rack

Simply Recipes / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless

Grate the carrots on the small holes of a box grater into a large bowl.

You should have about 2 cups.

Stir in the buttermilk, eggs, and vanilla.

Plate of Carrot Cake Waffles, garnished with butter, syrup, chopped pecans, and toasted coconut flakes

Simply Recipes / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless

Stir flour mixture into carrot mixture until mostly but not completely combined.

Fold in the melted butter until fully incorporated.

Preheat a waffle iron.

overhead view of a large mixing bowl with grated carrots, eggs, and other wet ingredients for carrot cake waffles recipe

Simply Recipes / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless

Spray lightly with the cooking spray.

Scoop about 2/3 cup batter into the waffle iron, or the amount recommended by your instruction manual.

end the iron and cook until golden and crisp, 4 to 5 minutes.

carrot cake waffle batter being mixed with a rubber spatula - wet ingredients into dry

Simply Recipes / Photo by Victor Protasio / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless

Transfer to a baking sheet and place in the oven to keep warm.

Repeat with the remaining batter.

If desired, whisk together cream cheese and maple syrup until smooth to make a drizzle.

Place any leftover waffles in an airtight container and refrigerate for up to 3 days.

Reheat in a toaster or oven to restore crispiness.

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