Carrot Cake Waffles

Carrot Cake Waffles

Happy International Waffle Day!  Today is one of two Waffle holidays that happen each year.  And I'm pretty sure they only have double holidays for the very best foods.  

These Carrot Cake Waffles are sure to be a hit at your celebration.  I've drizzled mine with a Cream Cheese Maple Syrup (recipe below), but plain syrup would be delicious too.  These Carrot Cake Waffles are here just in time for Easter next weekend.  Because you know bunnies love carrots and people love carrot cake and waffles, so win win!


Makes 6-7 4-inch waffles

  • 3/4 C GF Oat Flour
  • 1 1/4 C GF 1-to-1 Flour (I use Bob's Red Mill)
  • 2 tsp Baking Powder
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ginger
  • 3/4 tsp Salt
  • 3 Tbsp Sugar
  • 1/2 C Coconut Oil, melted
  • 3 Large Eggs
  • 1/2 tsp Vanilla
  • 2/3 C Non-Dairy Milk
  • 2 Tbsp Maple Syrup
  • 1/4 C Pecans, chopped
  • 1 C Carrots, grated

Preheat your waffle maker.

In a large bowl, combine all of the dry ingredients. Set aside.  In a smaller bowl, whisk the eggs until foamy.  Add the oil, milk, vanilla and maple syrup and mix well.  Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Finally, fold in the pecans and carrots.  Let the batter sit 5 minutes before scooping into the waffle maker.

Cook according to your waffle maker directions until waffles are brown and are easily removed from the waffle iron.  Mine takes about 5-7 minutes per batch.

Serve warm.

Cream Cheese Maple Syrup Recipe:

  • 2 oz Vegan Cream Cheese, room temperature
  • 1/4 C Maple Syrup
  • 1 Tbsp Vegan Butter, melted

Whisk all ingredients together.  You may have to heat for 10-20 seconds in the microwave to get a pourable consistency.  Pour over waffles and top with additional chopped pecans if desired.

Who says you can't eat cake for breakfast?!?

carrot cake waffles.jpg
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