Carrot Cake Waffles with Pecans feature fluffy whole-grain carrot cake waffles with a Greek yogurt cream cheese frosting and pecan halves for a delicious breakfast or brunch that tastes like dessert!

My whole family loves waffles and carrot cake so why not combine the two and make Carrot Cake Waffles with Pecans? They make the best weekend breakfast and seem like a dessert but are actually packed with nutrients that will get your day started out on the right foot. These delicious carrot cake waffles are loaded with carrots, cinnamon and pecans and are topped with a healthier Greek yogurt cream cheese frosting with pecans!

Years ago, I made carrot cake pancakes for the family and they loved them. Since then, I have shared SO many different carrot cake recipes such as muffins, healthier carrot cake, carrot cake baked oatmeal, carrot cake smoothies and more. Can you tell that I love carrot cake? Carrot cake can be made any time of year. In fact, my family always had it for Thanksgiving when my dad's Aunt Emma would make it. Somehow though, carrot cake always seems perfect for spring to me!

My kids and I loved these waffles so much! They taste just like dessert but are actually quite nutritious. I like to double the batch and then reheat them through the week. They are fluffy and chewy. The combination of the waffles with the cream cheese frosting and pecans is so delicious! I would serve these at a brunch or weekend breakfast especially. Or make a bunch and eat them through the week.

Carrot Cake Waffles Ingredients

-White whole-wheat flour

-Baking powder

-Cinnamon

-Brown sugar

-Eggs

-Butter

-Milk- 2% or whole milk works best for fluffy waffles

-Vinegar- A tiny bit of vinegar gives helps give the waffles that buttermilk flavor without having to buy buttermilk.

-Finely shredded carrots

-American Pecans- Pecans are used right in these waffles for crunch and flavor and are served on top as well since they are so beautiful! I love that pecans can be used in a variety of recipes because they are rich and buttery but have a mild flavor. Pecans are high in monounsaturated fat and have protein, fiber (3 grams per serving) and minerals copper, manganese and zinc. Pecans can help keep you full for longer thanks to the protein, fat and fiber in them.

We love pecans for a snack- we mix them with dried fruit, pretzels, etc. My favorite way to eat pecans though is on a salad. I love toasting them or cooking them in a bit of brown sugar for lots of flavor in just a few minutes. We love U.S. pecans which are harvested in a more than a dozen Southern states. IT would be a dream one day to see pecans grown right on the tree.

Greek Yogurt Cream Cheese Frosting Ingredients

I keep it super simple and just whisk together whipped cream cheese, plain Greek yogurt and maple syrup. It is sweet without being too sweet. The Greek yogurt has protein and calcium so it makes a great addition to the waffles.

These waffles are quite nutritious with whole-wheat flour, pecans and less butter. I used Greek yogurt in the frosting to make it lighter. The milk, whole-wheat flour and pecans give these a boost of protein to help keep you full through the morning.

Carrot Cake Waffles with Pecans

Yield: makes 5 extra-large waffles Author: Amanda HernandezPrint Recipe

Carrot Cake Waffles with Pecans

Carrot Cake Waffles with Pecans feature fluffy whole-grain carrot cake waffles with a Greek yogurt cream cheese frosting and pecan halves for a delicious breakfast or brunch that tastes like dessert!

Prep Time:  10 minutes Cook time: 10 minutes Total time: 20 mins

INGREDIENTS

• Carrot Cake Waffles
• 2 1/4 cups white-whole wheat flour
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 2 tablespoons brown sugar
• 2 large eggs
• 1 1/2 cups finely grated carrots
• 3 tablespoons butter, melted
• 1/2 cup unsweetened applesauce
• 1 tablespoon apple cider vinegar
• 1 3/4 cups 2% or whole milk
• 1 teaspoon vanilla extract
• 1/3 cup fresh pecan pieces 
• Cream Cheese Frosting
• 1/3 cup plain Greek yogurt
• 3/4 cup whipped cream cheese
• 1/4 cup maple syrup
• 1/3 cup fresh pecan halves

INSTRUCTIONS

1. Preheat the waffle maker and spray with nonstick spray.
2. Mix the flour, baking powder, brown sugar and cinnamon together in a large bowl. Add in the eggs, carrots, butter, vinegar, applesauce, milk, vanilla and pecans and mix well until mixture is mostly smooth.
3. Spoon some of the waffle batter onto your waffle maker and cook for about 2-4 minutes until waffle is cooked through. Depending on your waffle maker, the size may vary and so may the cooking speed. 
4. Continue making more waffles until all of the batter is used spraying the waffle maker each time with nonstick spray. You can store cooked waffles in the oven on a sheet pan at 200 degrees if you want to keep them warm.
5. Meanwhile, whisk together the Greek yogurt, cream cheese and maple syrup. 
6. Top cooked waffles with cream cheese frosting and pecan halves.

**Store in the fridge for up to 5 days. Reheat in the toaster.

***Don't have a waffle maker? You can make these into pancakes! 

Enjoy!