Carrot Cake Waffle Recipe

Preheat and prep

Preheat Belgian waffle iron according to manufacturer's instructions. Lightly grease plates with butter or nonstick spray. If using shredded coconut and you prefer it toasted, toast 2 tablespoons of shredded coconut in a dry skillet over medium heat, stirring, until golden (about 2–3 minutes); set aside to cool.

Mix dry ingredients

In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 2 large eggs until lightly beaten. Add 1 cup whole milk, 4 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon pure vanilla extract; whisk to combine.

Make batter

Pour the wet ingredients into the dry ingredients and stir just until combined — batter should be slightly lumpy but without flour pockets. Fold in 1/2 cup unsweetened shredded coconut. Let batter rest 5 minutes to thicken slightly.

Cook waffles

Spoon the recommended amount of batter into the preheated Belgian waffle iron (usually 1/2 to 3/4 cup depending on iron). Close and cook until waffles are deep golden and crisp, about 4–5 minutes per waffle (follow your iron's indicator). Transfer waffles to a wire rack in a warm oven (200°F/95°C) to keep crisp while you cook remaining waffles.

While waffles cook, cut 2 cups of prepared, cooled carrot cake into bite-sized chunks (roughly 1-inch pieces). If the cake has a thick layer of frosting, you can remove some frosting or leave chunks frosted for extra richness. Toss the chunks gently with 1/2 cup cream cheese frosting if you want them stickier and more cohesive on the waffle. Place on a plate and warm briefly in a low oven (200°F/95°C) for 3–5 minutes if you prefer warm cake pieces.

Place one golden coconut waffle on a serving plate.

Top the waffle with 2 scoops of vanilla ice cream placed in the center (arrange slightly to leave room for cake chunks).

Scatter the carrot cake chunks around and slightly on top of the ice cream so they nestle into the scoop and warm slightly from the waffle.

Drizzle 1/4 cup warm vanilla sauce over the ice cream and cake chunks, then drizzle 1/4 cup caramel sauce in a crisscross pattern. Use more or less sauce to taste.

Sprinkle toasted shredded coconut (2 tablespoons) and 2 tablespoons chopped toasted walnuts or pecans over the top for texture, if using. Dust lightly with 1 teaspoon powdered sugar for presentation.

Serve immediately while waffle is still warm and crisp and ice cream is cold for contrast.