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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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.
Hey
I’m not vegan and I love your blog!!! But I want to make these breakfasts with eggs because I just don’t like how vegan pancakes or waffles taste. Since I don’t mind eating egg, how would I use these recipes and alter them with egg? Thanks for the help!!!
Hi Katie just tried this, but I noticed an eggy kind of taste? Other than omitting the stevia, I followed the recipe exactly. Am I doing something wrong? 🙁
It is a vegan recipe. You should not use egg. So how would it be eggy?
Hi! Thank you for this awesomely easy and delicious recipe. We made them this morning and loved them! I quadrupled the recipe and used Vega vanilla chai protein powder for part of the flour. Turned out great! Love your website and all of your recipes, thank you!
Made the recipe even tho I don’t have a waffle maker… I ended up using a cast iron skillet… also used my home made almond milk, the result was delicious best pancakes ever
My daughter and I had these for dinner tonight and we loved them! Super yummy. Thanks, Katie!
Hi Katie,
I’m excited to try this out. What waffle iron do you use?
I know I’m not Katie, but I would recommend a small one that is single serving and not Belgian style.
I just made these and oh my goodness they were wonderful! I have to admit I was pretty nervous about using the tofu for the cream cheese frosting but it turned out pretty good! I’d definitely make them again but maybe add walnuts to the batter next time
I love your recipes! I have two boys and my husband to please. We make all our food from scratch and I am always looking for healthier alternatives. Sometimes “healthier/lighter” versions are not always that tasty or satisfying for them. So many of these recipes are exactly what I am looking for; they are simple, healthier versions that make everyone happy!
Thanks!
I’ve been trying to check the nutrition, but when I click the link it takes me to another page with the recipe.
Wow that is so weird… it completely disappeared from the Recipage site! Sorry about that. Recipage is not my blog, so I’m not sure what could have happened… but the nutrition facts will be very similar to these: https://lett-trim.today/waffles-nutrition-facts/%3C/a%3E%3C/p%3E
I just made these. They are so good!
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 🙂