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, Just wanted to tell you the “PRINT THIS RECIPE” button that you added IS A GREAT HELP!!!!! Thanks!!!!
i love carrot cake so much that it was the flavor of my wedding cake at my wedding a week ago. 🙂
I made these today for breakfast and they were delicious. I even substituted grated apples for carrots and it still turned out amazing. However, I would scale back the salt amount, they were a little salty. Thanks for these amazing recipes.
Wait is it 113 calories for one waffle or two?
I will be trying these! Have you had the mashed banana mixed with a beaten egg? I know there are all kinds of variations (adding cinnamon, blueberries, a touch of baking powder), but i’m curious if you could make it into a waffle somehow. i used to make it like pancakes, but i’ve discovered microwaving the blended egg, banana, and cinnamon is amazing and too easy… i’m starting to get bored with it, though.
I actually have a question about your healthy Oreos. Would they work with all purpose instead of spelt flour? Please let me know and I LOVE your recipes.
Thanks
yes 🙂
All these recipes look delicious!! I’m glad I found these recipes so I could enjoy them during easter! I’ve already planned on making those carrot cake waffles Sunday morning!!! Yummy!!
Wow, I just made these! They literally took me 10 minutes (tops) from start to finish and even less time to devour (gulp!!) — these are AMAZING! I put together a macademia nut frosting to go with, and o EM GEE!!!! Thanks Katie, you are my savour some days. xo
I don’t have a waffle iron, but really wanted to try these. So, I made pancakes, instead! I was also too lazy to grate carrots, so I used some saved juice pulp that had lots of fruit, carrots and ginger. Oh my, were they tasty!
I made these for my family this morning for Easter breakfast. I adapted it slightly to my tastes: I used whole wheat pastry flour, agave, decreased the salt slightly and a couple dashes of ginger and nutmeg. And of course I topped them with your healthy cream cheese frosting and some raisins and chopped walnuts. YUMMMMM! Another fantastic recipe! Thanks CCK! Happy Easter! 🙂