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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I am obsessed with carrot cakey things at the moment!! These look great, I have no waffle make but carrot cake donuts might be worth a try in my donut maker!
Shut the front door. These look so yummy! And perfect for Easter! I’ve actually never had carrot cake before, same with pie. I was an odd child who never tried anything haha, but this looks delicious!
Ahh!! This sound like a dream! Two of my favourite things ever – carrot cake and waffles. I have to try these 🙂
xx
I’m making carrot cake for the family Easter dinner this year and wondering if I can sneak a cashew cream in on it without anyone noticing 😉
Hi, Katie! I LOVE carrot cake! Seriously – love it. It’s always been my favorite kind of cake. Weird? Maybe. But I just looooove cream cheese frosting, and it tastes amazing with carrot cake. Okay…now that my little drool-fest is over…I’m sad to report that I don’t have a waffle maker. But I’m going to try these babies as pancakes.
On another note, I’m trying my hand at blog-land. Would you mind checking mine out when you get a free second? It’s foundaluckypenny.wordpress.com. It’s pretty bare-bones right now, but maybe some day it will be successful like yours!
Will definitely check it out 🙂
Would this recipe work with equal portion of almond flour instead of spelt?
I love carrot cake! These waffles look delicious, I will totally be making them! Yesterday for lunch I had the single-serve carrot cakerecipe doubled, and SLATHERED in cream cheese frosting! I also tried it as pumpkin, too, because I love pumpkin even more than carrot! I liked it better as pumpkin, but I think I added too much salt to the carrot version 🙁 Anyways, I LOVE CARROT CAKE, MUAHAHAHAHAHA!
P.S. You have inspired me to be healthier and get more exercise. My puppy and I have become training buddies! Our favorite route is the 2.1 miles to Whole Foods 😉
Could you make this into pancakes?
What Carrot Cake recipe do you make for Easter? Is it one you’ve blogged before? I made my sister’s Wedding-Carrot-Cake and it had SO much oil! I’d be curious to try a good vegan/healthy version.
Yes, the one I blogged about long ago. I’m not sure about how healthy it is, but it’s vegan :).
This looks delicious. Think they can be made as pancakes too? Also, are the nutrition facts for the whole recipe, or just per waffle?
I don’t see why not! Per waffle.
They are DELICIOUS as pancakes.