Carrot Cake Waffles

You can feel good about feeding your children these healthy waffles! Since carrots are naturally sweet, they don’t need any refined sugar – just a touch of maple syrup to add that rich, velvety flavor.  Recipe courtesy of Karissa Besaw from The Crunchy Chronicles.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Submitted By Karissa Besaw from The Crunchy Chronicles
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Submitted By Karissa Besaw from The Crunchy Chronicles
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Coconut Cream Frosting
  1. Whisk or beat the coconut cream until it is fluffy. This takes a minute or two using a stand mixer.
  2. Gently mix in the maple syrup and cinnamon. Set aside until your waffles are ready to top.
Carrot Cake Waffles
  1. Turn on your waffle iron and grease if necessary.
  2. Whisk together the Gluten Free 1-to-1 Baking Flour, baking powder, cinnamon, ginger, and salt.
  3. Stir in the cashew milk, oil, maple syrup, and vanilla extract.
  4. Mix in the shredded carrots and chopped pecans.
  5. Pour ¼ of the carrot cake waffle batter onto the iron and close the lid.
  6. Cook until the indicator light comes on or you have browned waffles that are cooked through and do not stick to the iron. This mixture will make 4 waffles.
  7. Top with the coconut cream frosting and chopped nuts (and any extra shredded carrots if you've got 'em.)
  8. Drizzle some maple syrup on top and dig in!
Recipe Notes

You can substitute the cashew milk for any milk, and the pecans for any nut.

Refrigerate your coconut cream or milk overnight - this will help separate the cream.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *