Make your Saturday morning breakfast extra special with a batch of these tasty vegan carrot cake waffles.
Let’s just call this week breakfast week on the blog, shall we? I know I just posted about baked oatmeal on Tuesday, but these tasty vegan carrot cake waffles just couldn’t wait to be shared! After wanting a waffle maker for ages, I finally convinced Will that we have enough cabinet space in our kitchen to squeeze in a small waffle iron. Plus, we were already at Bed Bath and Beyond buying couple other items on a gift card from our wedding so why not pick one up? I felt like a little kid waking up on Christmas morning when I got up the next day and made a batch of these vegan carrot cake waffles.
Carrot cake was my absolute favorite dessert when growing up. I would always request a carrot cake whenever my birthday came around. (Speaking of which, I am turning 29 very soon. Eek!) These waffles have some of the great flavor of carrot cake, just in breakfast form. Make these waffles for your family this weekend and I’m sure they would never guess they were vegan! I served mine with a sprinkle of shredded coconut, chopped walnuts, and maple syrup. Mmm….!
More Delicious Breakfast Recipes You’ll Love
- Carrot Cake Baked Oatmeal
- Vegan Chocolate Peanut Butter Waffles
- Vegan Breakfast Cookies
- Tofu Breakfast Tacos
Vegan Carrot Cake Waffles
Ingredients
- 1 3/4 cup whole wheat flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1/4 cup unsweetened coconut flakes
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup finely shredded carrot
- 1/2 teaspoon grated ginger root
- 1 1/2 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
To Serve:
- Maple syrup
- Chopped walnuts
- Unsweetened coconut flakes
Instructions
- Preheat your waffle iron to medium-high heat.
- In a large mixing bowl, whisk together this dry ingredients (flour, sugar, baking powder, cornstarch, coconut flakes, salt, cinnamon, and nutmeg).
- In a small bowl, combine the carrot, ginger, almond milk, vegetable oil, and vanilla. Stir well to combine.
- Pour the wet ingredients into the bowl with the flour and stir well to combine.
- Spray your waffle iron with cooking spray and spread 1/2 cup of batter evenly on bottom plate. Close lid and cook 6-7 minutes or until indicator on waffle iron goes off. Repeat until all the batter is used up.
Notes
Nutrition
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Comments & Reviews
This looks amazing, carrot cake and waffles sounds like match made in heaven. Cant wait to try this recipe. I also have a blog that I think will resonate with you, would love to get your feedback 🙂 xo
http://confusedgirlinthecity.com/blog/
OMG, carrot cake waffles, I need these in my life right now!!! Definitely making these for breakfast this weekend, pinned 🙂
can I substitute cocos-rice (milk for drinking) for almond milk?
Yes, that substitution would work!
Why do my waffles stick to top and bottom of waffle-maker???
Hmmm… I’m not sure. I didn’t have that problem with this recipe. I would make sure to thoroughly spray your waffle iron with cooking spray between each waffle. That always works well for me.
I also have this issue with this recipe only. Maybe the sugar amount is too much? I will try next time with less sugar and I’ll be for sure making this every weekend 🙂
Hi Annie, so I went back through my recipe notes and I think it was a typo. There should be 1 3/4 whole wheat flour in these! I corrected it above and just retested the recipe with 1 3/4 cup flour with no sticking issues. So sorry about that. You’ll have to let me know if that change worked for you! 🙂
Very, very delicious. My guests loved them.
Yay – I am so glad to hear that! 🙂