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Growing up, carrot cake was my mom's specialty. She even sold her carrot cakes for special events - they were THAT good. It was a recipe particularly popular during spring and Easter!
Of course, the word "carrot" makes us feel a little less guilty about consuming the delicious, rich and creamy dessert. But what if you didn't have to feel guilty at all? And what if you could eat it for BREAKFAST?
You don't have to ask "what-if?" anymore - I have a scrumptious carrot cake waffle recipe right here for you. (It is also gluten-free and vegan!)
Gluten-Free Carrot Cake Waffles?!
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This gluten-free carrot cake waffle recipe makes for the perfect, special Easter breakfast right after the fun morning of searching for Easter baskets and before the kids run off egg hunting.
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. (I'm sure they'll make up for it when they devour those chocolate eggs, though!)
How to Make Carrot Cake Waffles
First, you'll want to prepare your coconut cream frosting so it's ready to go when your waffles are warm. Whisk or beat together cold coconut cream until nice and fluffy. This only takes a minute or two when you're using a stand mixer.
Gently mix in the maple syrup and cinnamon. It's super important to mix these in after the coconut cream is all fluffed up - or it won't fluff up at all. Set aside (preferably away from your waffle iron so the cream does not warm and liquid-y.)
Next, get your waffle iron nice and hot. This will ensure you have lovely browned waffles. You also may want to grease your waffle iron.
Shred the carrots and chop the pecans (you can use any nut you'd like though - or skip them altogether!). Another delicious option to add into these waffles are raisins. Set aside the carrots and pecans for now.
Whisk together your Gluten Free 1-to-1 Baking Flour, baking powder, and spices (cinnamon, ginger, and salt). Stir in the cashew milk (almond milk or coconut milk also works fine), oil, and vanilla extract until everything is incorporated. Next, mix in the carrots and pecans.
Pour a fourth of the mixture in the center of the waffle iron and close the lid. Cook until the indicator light comes on (I always have my waffle iron set to high), or until the waffle is cooked through and doesn't stick to the iron.
Spread the coconut cream frosting between and on top of the waffles. For impressive fanciness, sprinkle the top with more chopped pecans and any leftover carrot shreds. I could totally eat these waffles as is, but you or your kiddos might want to add some maple syrup on top. They are delicious either way!
Tip: Refrigerate the coconut cream or coconut milk over night before using. This makes it simple to separate the cream from the water (and you definitely don't want the water!)
Oh yeah, and, don't limit yourself - these are JUST as delicious as a healthy dessert...or dinner...not that I ate them for dinner or anything (
Coconut Cream Frosting
- 1 can of cold coconut cream (or 2 cans of coconut milk - - with the coconut cream skimmed off - you only want the cream)
- 2 tablespoons of maple syrup
- ½ teaspoon of cinnamon
Carrot Cake Waffles
- 1 ¼ cup of Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ teaspoon salt
- 1 cup cashew milk
- 2 tablespoons of oil - - grapeseed or olive oil will work
- 3-4 tablespoons of maple syrup
- 3 tsp vanilla extract
- ¾ c shredded carrots - - about 3 carrots
- ¼ c chopped pecans - - or any nut
- Optional: ¼c raisins
- Optional: more nuts for topping
Coconut Cream Frosting
- Whisk or beat the coconut cream until it is fluffy. This takes a minute or two using a stand mixer.
- Gently mix in the maple syrup and cinnamon. Set aside until your waffles are ready to top.
Carrot Cake Waffles
- Turn on your waffle iron and grease if necessary.
- Whisk together the Gluten Free 1-to-1 Baking Flour, baking powder, cinnamon, ginger, and salt.
- Stir in the cashew milk, oil, maple syrup, and vanilla extract.
- Mix in the shredded carrots and chopped pecans.
- Pour ¼ of the carrot cake waffle batter onto the iron and close the lid.
- 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.
- Top with the coconut cream frosting and chopped nuts (and any extra shredded carrots if you've got 'em.)
- Drizzle some maple syrup on top and dig in!
Refrigerate your coconut cream or milk overnight - this will help separate the cream.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.