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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To answer the question, I kind of hate carrot cake. I always find it WAYY to sweet. These waffles look super fantastic though, and a great way to get that carrot & cream cheese flavour without being too sweet! Yay for fibre!
WOW. These look amazing. I wonder if they can be done GF?
It says in the recipe you can use bobs gf 🙂
Ha…thank you! (smacking forehead)
I do like Bob’s. Will try this.
Amazing! I need an excuse like this to use my new-ish wafflemaker.
Oooh, these look so yummy! I actually really hate raw carrots, but carrot cake is okay by me! 😉 Did the shredded carrot get cooked all the way through (soft) with this, or could you still taste a little crunch? If it’s still a bit crunchy I might puree or pre-cook the carrots a bit for myself. Great idea, Katie!
I find that the carrots are nice and soft!
Super excited to try this! I’ve been waiting for a waffle recipe- they’re my favorite breakfast food! Add on a carrot cake version and I’m in heaven 🙂
I do adore carrot cake. I love it when vegetables can go into a dessert. It seems like the orange vegetables are reserved for the desserts. Carrot cake, pumpkin pie, sweet potato pie. It seems that the orange veggies are sweeter than the purple and green ones. I like that.
Carrots
Sweet potatoe
Bell Pepper
Butternut Squash
All are really good. Why is it that orange vegetables taste the same? But they also have a lot of Vitamin A. But I like how this is your first waffle recipe. I was wondering how you never posted a waffle recipe yet.
Hi Katie! I had to stop by and let you know that I made these tonight with absolutely DELICIOUS results 🙂 Thank you for such a wonderful recipe! I am not vegan, so I made a few substitutions and also used a very tiny-holed shredder for my carrots so the shreds were very fine. Here are my non-vegan substitutions in case anyone else is curious:
I used whole wheat flour
1 egg white
1/3 cup almond milk
1 tbls. melted light butter (brummel and brown)
1/3 HEAPING cup of FINELY shredded carrot
I kept the rest the same and topped it with vanilla greek yogurt and a drizzle of maple syrup. Delish!
Thanks again Katie; as always, your recipes are stellar!
yum – these look delicious!
Yummy! Sounds like a fun breakfast to make when you have guests, too 🙂
Absolutely love carrot in everything!! Especially in cakes, puddings etc. And now, I want to add it in waffles 🙂
I haven’t had carrot cake in forever- but the one I did like was store bought and so basic….but so good…probably because it was full of nasties haha
YUM – this is fabulous, I’m going to try it with half oat flour & half coconut flour.
OH my goodness, my brother and I were just talking about how much we loved carrot cake yesterday and then I checked your blog this morning and discovered this. Thank you, CCK!
I punched the ingredients into a calorie counter. Using maple syrup, the reduced milk, and oil it’s actually 487 calories… just for those interested.
Do you know if that recipe works as a pancake, if you add more milk?
I don’t have a waffle iron and this looks like the best!
Carrot Cake-ish goods are the best! I never thought to combine it into my favorite meal of the day. These waffles look delish 🙂