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 and fellow, health food fans!
I just found this website and absolutely love the idea. I made these for my family as a light dinner. Other than me destroying the kitchen with my crazy cooking style they were great. We are always looking for good meals that fit our busy but healthy lifestyle. Thanks!
P.S. – I tried quadrupling the recipe for my family and it only made five waffles. Any other ideas? Also does the coconut milk need to be refrigerated overnight for the frosting to work properly?
For the nutrition information, is that for both waffles? And is it made with the agave or with the stevia? Thank you.
These sound great! Perfect carrot cake flavor for easter time! I don’t have a waffle maker but maybe I could make them as pancakes!
Yes! Yum! Katie, I think this recipe has convinced me to get a waffle iron! In the mean time, these carrot cake bites will have to do! http://fresh-you.blogspot.com/2011/11/no-bake-carrot-cake.html
Hi Katie! I love your recipes! I love the IDEA of this recipe. But the problem is, I absolutely HATE carrot cake…with a vengeance. Do you think this recipe would work with shredded apple instead? Really appreciate it, and all the work you do to make my sweet tooth more healthful! 🙂
I used shredded apple because I didnt have carrot and it worked just fine. Tasted like hot apple pie waffles, yum!
I don’t have a waffle maker (they’re not so popular in Spain) do you think I could make them pancake-like? I mean in a pan or maybe the oven?
Great ideas btw! Have a nice Easter 🙂
Like carrot cake? Ha- it was my wedding cake! I remember my husband and I debating about that before we chose the flavor. We weren’t sure to go with something like vanilla because it’s “safer” and people might not like carrot cake. But then we thought- screw that- if you don’t like carrot cake, that’s just too bad for you! 🙂
I am holding out on buying a waffle maker. I had one in my hand ready to buy the other day, but am moving in a month and made a promise that I would wait to buy any kitchen things before I move. Your post is making sticking to that plan VERY tough!
How absolutely scrumptious. Can’t wait to get home and start cooking. And to answer your question…yes, I love carrot cake and still use a recipe I got 30 years ago!
I love carrot cake! Especially with walnuts … And because I’m not vegan, cream cheese frosting;). I’ve been a long time follower of you and finally decided to comment. My favorite recipes are the Larabars and pumpkin pie … Oh those are good! Keep up the awesome blogging!
I made these the very next morning!!! I was so happy it could work with the limited foods I’m eating.
I used brown rice flour, and only 1/2 tsp of baking powder, and maybe (I didn’t measure) only half the oil, at first. I didn’t have a waffle iron, so I made them into pancakes. They stuck to my lightly seasoned cast iron pan, so I added some extra oil to the batter and the pan, and it was fine. They are delish, CCK! Thank you!