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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Made these yesterday and the hubby has requested them tomorrow already! Delicious!
I don’t have access to a waffle maker, do you think these would work as pancakes?
These look delicious! Could these be made as pancakes? We got rid of our waffle maker several years ago 🙁
Hi Katie,
So I love that these are waffles that you don’t have to share! I have been going through your website and I think I’ve already made 6-7 things from it in the past few weeks! I have lately been making one thing a day..
Anyways, I made these but changed it up a bit. I wanted to play off your one Christmas oatmeal so I made zucchini bread chocolate waffles! I substituted the zucchini (same amount) for carrot, used Sunwarrior rice protein powder (it was a breakfast post workout so I wanted more protein–1 Tbsp of the chocolate warrior blend and 1 Tbsp of the vanilla rice powder- the warrior blend has a bitter hemp taste I didn’t want for the waffles), 1/4 cup Bob Red Mill GF AP mix (plus some xantham gum) , and added 1 Tbsp cocoa powder. I also added another Tbsp of almond milk and upped the leavening agents (just something I find makes gluten free things puff up better). Super yummy but I didn’t add enough sweetener for my taste (oops!). Guess I’ll just have to try again. 😀
Thank you again. I love everything I’ve made so far!
Made these with my s.o. who is not really into vegan food, and they were so delicious!! he really liked them and so did I!
These look scrumptious! Ah Katie, I love you so much for creating this blog! Were the waffles a little dense or fluffy? I might try these saturday for breakfast, but my family are sometimes sceptical of healthy baked goods or breakfasts, so I want to be sure to wow them!
OMG, you just saved my sad attempts at dieting. I’ve the biggest sweet tooth, carrot/red velvet cake being one of them. This could keep me on track. Can’t wait to try them!
Has anyone tried this recipe with pumpkin instead of carrots? That sounds so good to me but not sure how I would alter the recipe to accommodate. Any ideas?
These are great!
Hi, I have recently made a lot of your recipes and love them! But the sodium content in most of your baking recipes frightens me, for instance this recipe has over 1100 mg of sodium (when I plugged in the recipe with the ingredients I used) which is really more than half of what an adult should have per day.
Here’s a link to my version of the recipe:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=2527915
Is there any way to reduce the sodium content? Because I love this recipe so much I’m going out to buy some Ener-G and Featherweight Baking Powder but does it really need 1/4 tsp of salt?
Thank you so much for the great recipes though! I don’t mean to sound critical, so I apologize if I do!
Thanks Again!
Hi Brandon,
You don’t sound critical at all! Yes, a lot of my recipes are probably on the higher side in terms of sodium. If you’re eating a mostly-non-processed diet high in plant foods, you most likely have much more leeway than someone eating the standard American diet. I don’t worry about sodium from natural sources because I’ve never had an issue with the amount I consume… but I do know that some people DO need to watch their sodium intakes, which is another reason why the nutrition labels can be helpful. I guess you could try lowering the salt amounts in some of my recipes, but the taste might be a little flat. Still, it could be worth a try if you’re ok with the possibility of mediocre results.