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:
Hey Katie! I love this recipe! I adapted it to make some whole wheat waffles. I hope you get a chance to check it out! My skeptical parents loved it!
http://bewellbundo.wordpress.com/2013/04/01/easter-sunday/
Thanks for the recipe!
Love your post!
I made these this morning. I quadrupled the recipe to feed everyone. It made 8 square waffles. Changes I made: used all purpose flour and 1 tsp sugar instead of stevia/maple syrup/agave. Batter was thick so ended up adding about 1 3/4 C. skim milk total. Served with raisins on top and syrup. MyFitnessPal gives the calories as 200 per waffle.
These were excellent!!
Hii! I adore your blog and I really love this recipe. I ate it everyday for 4 days and today I even ate it 2 times!
I’m from Belgium and they remind me so much of our Brussels Waffles and I’m really crazy about those waffles! So I’m just completely fallen in love with your recipe! 😀
Keep going! I really love your blog!
I made these tonight for dinner! Great flavor, made some with coconut flakes also. I do have a question though. I like my waffles crispy on the outside, and although these certainly cooked adequately, they were soft – how do I get them crispy on the outside? I even used less batter per waffle area but still puffs up full and stays soft.
Hi Jen,
These came out crispy for me when I left the waffles in the maker for a longer period of time (I just wait until I see barely any steam coming out). I also omitted the 1 extra T. milk/oil. Hope this helps!
I’m cooking these up tonight! I’ll be linking them up in my second annual waffle week on the gruel…
I tried these using Trader Joe’s GF flour mix, 3 T. brown sugar as a sweetner (didn’t have anything else on hand!) and Wild Tree’s Butter Flavored (lactose/butter free, apparently the flavor is somehow derived from coconuts?) Grapeseed Oil (again, nothing else on hand… time to go shopping!). I was worried about making substitutions since this was my first time making it, but it turned out delicious! I tripled the recipe given to make enough for my family, but discovered that even tripling it, I only got 4 waffles when I was aiming to get 6. Maybe our waffle maker is larger? Anyhow, it was surprisingly quick and easy, so I just whipped together some more (I had accidentally shredded too much carrot anyway, lol). These were SO good, a total hit with my husband and kids as well. I didn’t have items on hand to make your cream cheese frosting, so I was planning on just making a powdered sugar/almond milk drizzle, but I found some blue frosting I needed to use up, so I diluted that with almond milk and used it. Wow, what an interesting color that brought to the table! My kids thought it was fun and it was quite an interesting looking meal that didn’t disappoint with flavor. We’ll be making these over and over again- probably NEVER topped with blue frosting again, though! LOL Thanks for sharing, I love your non-dessert recipes, they are so helpful when looking for variety and dealing with gluten/egg/dairy allergies! I don’t worry if I have to purchase an ingredient to make one of your recipes because EVERY one I have tried off your site has always turned out great. We must have similar [good] taste!
These are now the standard waffle/pancake batter in my house (minus the carrot if I feel so inclined 😀 ). I sometimes add 1 T. of cocoa powder and top them with 1 T. of banana butter for a peanut butter cup pancake!
One question for Katie and everyone; I’m considering going vegan and just recently started researching recipes. Can anyone recommend good resources (besides here obviously 😉 ). Thanks in advance and keep the awesome recipes coming!
Can you use waffle recipes to make pancakes? I don’t have a waffle maker and I wonder if I could use this recipe to make carrot cake pancakes c:
Katie; I love your site and often eat your recipes! I DO wonder though, where do you get your nutrition info?? I’ve got a Bachelor’s in Nutrition and doing some quick calculations on this recipe, JUST the flour has 240 kcal in it. There is no possible way the entire recipe is just 226kcal. Help me figure this out, please. If people are following your recipes because they are delicious, (like I am) wonderful. If people are counting every calorie (and perhaps they shouldn’t) maybe they should know where your calculations are coming from. Just call me curious. Thanks.
Hi Erin,
The recipe makes 2.
I just wanted to let you know that I made these for breakfast today and used whole grain spelt flour. They were probably a bit more gooey than yours and a bit less delicate and more.. coarse if I can say so. But I don’t mind gooe and thought they were absolutely delicious!! A bit salty, though but I am really not used to salty food so that shouldn’t be a problem for others.
Thanks for the great recipe, Katie! 🙂 Best wishes, Lara