Sift together dry ingredients. Separate egg yolks from the whites. Combine yolks, milk, carrots and oil; stir into the dry ingredients. Beat whites in a separate bowl until soft peaks form. Fold whites into the batter, leaving a few fluffs.
Bake on a hot waffle iron.
For buttermilk waffles, substitute 2 cups buttermilk for regular milk. Add ½ teaspoon baking soda and reduce baking powder to 2 teaspoons.