Carrot Cake Waffles


By now, you should know my love for carrot cake. There’s my carrot cake smoothie, and my carrot cake steel-cut oats. This time, I figure I would join it with my love of waffles.

This recipe is super easy, free of refined sugars, and vegan. You also have the option of making these waffles oil-free if you prefer. The carrots give you a source of some much needed beta carotene. You’ll love this weekend breakfast idea.

Makes 6-8 waffles

  • 1 and 1/4 cup flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp coconut sugar
  • 1/2 tbsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • 1/2 tsp apple cider vinegar
  • 1 and 1/2 cup non-dairy milk
  • 1 tsp vanilla
  • 6 tbsp applesauce or oil
  • 2 carrots, grated
  • pecans or walnuts, chopped (optional)


In a medium bowl, add the flours, baking powder, baking soda, spices, salt together. Whisk until combined.

In a separate small bowl, whisk the milk, apple cider, vanilla, sugar, and applesauce or oil together. Pour into dry ingredients, and whisk until combined. Stir in grated carrots. Preheat and grease waffle iron, and use as instructed. Serve with chopped pecans or walnuts, and a drizzle of maple syrup, or some apple butter! Enjoy 🙂

You can make a ‘cream cheese’ sauce if you’d like, because we all know carrot cake pairs with cream cheese! Blend 1/2 cup of cashews (soaked overnight), with 1 teaspoon apple cider vinegar, juice of half a lemon (~1/2 tbsp), 1 teaspoon vanilla, and maple syrup or agave to your liking. Alternatively, for non-vegans, you can mix greek yogurt and maple syrup for a similar type of sauce.

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