Ingredients

• 15 oz cold canned Coconut Cream (or 2 cans of coconut milk with the coconut cream skimmed off--you only want the cream)
• 2 Tbsp Maple Syrup
• 1/2 tsp Ground Cinnamon

• 1 1/4 cups Gluten Free 1-to-1 Baking Flour
• 2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Salt
• 1 cup Cashew Milk
• 2 Tbsp Oil grapeseed or olive oil will work
• 3-4 Tbsp Maple Syrup
• 1 Tbsp Vanilla Extract
• 3/4 cup Shredded Carrots about 3 carrots
• 1/4 cup Chopped Pecans or any nut
• 1/4 cup Raisins optional
• more nuts for topping optional

Instructions

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.

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 1/4 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 four 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!