These waffles keep you full for hours!
The recipe makes two carrot cake waffles… and you can eat them both.
Soft and indulgent waffles, covered in a thick layer of frosting. It’s almost like eating real carrot cake for breakfast, without that crash-and-burn feeling you get from consuming too much sugar. You can enjoy all the deliciousness of carrot cake, while getting heart-healthy fiber, whole grains, and vitamins at the same time!
These waffles are best with coconut butter or my Healthy Cream Cheese Frosting.
Carrot Cake Waffles
(Makes 2 waffles)
- 1/2 cup spelt flour (or all-purpose or Bob’s gluten-free) (60g)
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- pinch stevia extract, or 2 tbsp agave or pure maple syrup
- 1/4 cup shredded carrot (32g)
- 1/3 cup milk of choice (decrease by 2tbsp if using the agave/syrup) (80g is 1/3c)
- 1 tbsp more milk of choice or 1 tbsp oil (15g)
- 1 tsp pure vanilla extract (4g)
Combine first 6 ingredients in a mixing bowl, and stir well. In a separate bowl, combine remaining ingredients. Grease your waffle maker, with oil or oil spray (be sure to grease well if using the oil-free version), then let it preheat. Pour wet ingredients into dry, and stir to make a batter. When the iron is hot, pour half the batter into the center of the iron, and close the lid. (My machine has a light that goes out when the waffle is ready. Don’t lift the lid before the waffle is finished cooking.) Frost these vegan carrot cake waffles with either coconut butter or my healthy cream cheese frosting (linked below the second photo in this post).
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Robin says
i made this today! Really good, a little dry, but I will definitely make it again. I topped it with home made coconut butter!
Sarah says
Hi! Are the nutrition facts for one waffle, or both?
Sarah says
Hi Katie! These look soooo good! I definitely have a soft spot for carrot cake! Do you think this recipe would work for pancakes as well?
Di says
This was very, very good! It came out nice and puffy. The sweetener I used was one tablespoon of a turbinado/stevia blend.
Dianne says
I love this recipe! I had substituted 2 tablespoons of the flour with 1 tablespoon each of flax meal and ground chia seeds, making it even healthier. Thanks.
Kimberly says
Hi Katie,
I love your blog! I’ve already tried some recipes like the white bean cookie dough dip and the baked coconut oatmeal. All tasted amazing! Today I’ve made these carrot cake waffles. The batch only made one waffle for one me, though. Not sure how that could happen, but I did use oat flower instead of the ones in your recipe. I like my waffles crispy so I left in the machine for a while.
I frosted it with quark (thick yogurt like but leaner) and shredded coconut. (I wanted to make your coconut butter, but my blender started smoking! So i’ll try that again when I have a foodprocessor of new blender.)
Thank you so much for your recipes, I love endulging in dessert of breakfast but with good healthy products in them and no guilt ^^
Sally says
I am a little late to the party. 😉
I did a no no. Always good to make sure you have ALL the ingredients before you start. I put all the wet ingredients together in bowl without the carrots and put all the dry ingredients in another bowl. Then went to put in the left over shredded carrots I THOUGHT I had and couldn’t find any and I searched the fridge. So I brainstormed for a minute and grabbed a raw sweet potato and shredded that instead. Also replace pumpkin spice for the cinnamon and ate the waffles with maple syrup. I doubled the recipe and got 3 waffles out of it.
Great recipe!
Ann L. Justi says
These were fabulous! Also fairly quick and easy. I added 1/8 cup chopped walnuts into batter for added crunch.
This is just another fabulous vegan recipe by Katie. Never have been disappointed by your recipes.