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).
Link of the Day:
Hi Katie!
I love your blog! Right now I’m working on perfecting your Healthy Pop Tarts Recipe (Which I think is amazing so far!) and I was looking through your posts for something else. I saw this recipe and it looks so good, but when I plug the ingredients (using Maple Syrup and Almond milk) I get a little less than twice your nutritional info for waffles. When I use Stevia and your whole measurement of almond milk I get twice exactly and when I plug in agave I get more than that. Do you know what I’m doing wrong?
The recipe makes two waffles. 130 calories each for a total of 260.
Do you think these would work with almond flour? I’m no expert with flour substituting, and I’m on a paleo diet 🙂
I’ve been searching for a good (and healthy) waffle recipe for my brother since he’s allergic to eggs and he absolutely loved these! However when I made the batter, I added some extra milk cause it seemed a little too dense to me :p maybe that’s just personal preference. Anyways, it turned out amazing and I will definitely be making these again 😀
I made these this morning and the batter turned out very very dry. when you say “milk of choice” does this include coconut milk? Cuz that’s what i used and maybe the milk was too thick? I used coconut oil too. After adding a bit more milk and some water the batter was a little better though VERY thick compared to a normal waffle batter. Is the batter supposed to be VERY thick? They tasted very good I am just confused as to what happened with the batter. Does anyone know what I could have done wrong?
Its good, with this a change of things & for the better!!!
Made ’em this morning, for myself, their good. They came out beautifly fluffy & nice.
Of course I really dont care about this but it only made 1 and a little bit more than half a waffle for me ☺☺☺
Made ’em this morning, for myself, their good. They came out beautifly fluffy & nice.
Of course I really dont care about this but it only made 1 and a little bit more than half a waffle for me ☺☺☺
You cant really taste the carrot
Hi Katie,
I was wondering if I could use coconut flour for this recipe? Do you know if it would be one for one if I did?
Thanks
Hi! I’m going to try these out tomorrow! Are nutrition facts based on agave or stevia? Thanks!
Just made these and they were very good. Will make again. thank you