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?!
Bob’s Red Mill gluten-free flour makes it easy to turn any baked good into a gluten-free one, whether you have Celiac’s disease or are intolerant to gluten. It is perfectly formulated for baked goods with terrific taste and texture – no additional specialty ingredients or custom recipes required! However much flour your favorite recipe calls for, substitute in the exact same amount of Gluten Free 1-to-1 Baking Flour.
(Psst: For a Bob’s Red Mill coupon, click here.)
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 (I did.)
Carrot Cake Waffles (Gluten-Free and Vegan)
Print Pin RateIngredients
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
- 1/2 teaspoon of cinnamon
Carrot Cake Waffles
- 1 1/4 cup of Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 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
- 3/4 c shredded carrots - about 3 carrots
- 1/4 c chopped pecans - or any nut
- Optional: 1/4c raisins
- Optional: more nuts for topping
Instructions
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 1/4 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!
Notes
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.
I literally just made these a couple of minutes ago and they are so good! I’m not vegan but I love how this recipe is healthy and gluten free. I’m definitely making it again!
Thank you so much for these! They turned out GREAT!!!! Was such a nice treat for my husband’s birthday breakfast. 🙂 So many things on Pinterest don’t turn out well, but this was a HIT! We spread a little leftover homemade dairy free cream cheese frosting on top & a little coconut whipped cream, and YUMMMMMMMMMMMM~
Happy birthday to YOU whenever it is!
I used Costco’s Namasta gluten free flour. And I too was so happy you had no “egg replacers” in there. Worked out fine. The batter was a tad thick, so I added a tad more “milk”. They were lofty, dense & chewy. Had to leave in a bit longer to get the moisture out. Crispy on the outside when they come out.
So glad you enjoyed them, Nancy! Happy Birthday to your husband!
I’m glad your recipe doesn’t call for chia/flax eggs or egg replacers.
What is the texture of the waffle like? I’ve tried making my own gluten-free mixes and they all have been fails.
When i tried my first attempt at making a waffle using my first homemade gf flour mix that included tapioca powder (no xanthan gum included), it was way too chewy and thick.
With my second attempt, i left out the tapioca flour. It seemed like the inside was still undercooked even though i let the waffle cook for 7 minutes.
I’m vegan & gluten-free and i’m tired of wasting money on expensive flours. I’m so close to throwing in the towel.
Does Bob Red Mill 1-to-1 gluten-free baking flour give a realistic waffle and pancake texture like regular all-purpose flour?
PLEASE PLEASE respond! I miss having waffles and pancakes and i really want to try this recipe with the 1-to-1 gf baking flour 🙁
Hey, Jenn! I do find that this flour mixture can be a little more dense than regular flour depending on the recipe, but I don’t find it to be chewy or an odd texture, and the taste is pretty spot on!
Thank you for replying! I don’t mind if the results will be a bit more dense than normal AP flour. Just as long as it doesn’t feel like i’ve been chewing for days on thick bubble gum lol.
I’m going to give the 1-to-1 baking flour a try. If i don’t end up liking it, i’ll go ahead and try Cherrybrook Kitchen gluten free pancake & waffle mix as my last shot. Hopefully the 1-to-1 will be my go to staple gluten-free flour in the end though.
I can’t to try these carrot cake waffles. Thanks again!
I made Thaís today and turned out beautifully! They were “cut” in half when opening the waffle iron despite being brown and ready – not a problem, I put the topping in the middle and made a waffle sandwich. They were crunchy on the outside, fluffy on the inside, not too sweet… Just perfect.
My topping was a yummy tropical variation of the recipe: 2 tbsp of coconut butter, I tbsp of maple syrup, fresh ginger, and 3 fresh pineapple slices plus the shredded carrot that was stuck to the food processor.
This was the best breakfast I’ve had in weeks!! Thanks for the recipe
That topping sounds AMAZING! So glad you enjoyed them.
OMG These are so good!! Can’t wait to share this with my family at our lake house trip this summer!
My hubby is going to loooove these! 🙂 I’d love for you to stop by my gluten-free linky party tonight and share them with us! 🙂
The party is live at 7pm EST…
http://raiasrecipes.com/2016/04/vegan-no-bake-chocolate-fudge-brownies.html
I’d love to!
HI Karissa,
Just a note to let you know that I have chosen your posts as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays mission to help make this world a little bit healthier each week.
Hi Karissa,
These carrot cake waffles sound so tasty, healthy and easy to make. What a great alternative to regular waffles that are not always so healthy or the frozen ones that you buy in the grocery store that we know have many chemicals and preservatives in them>Thanks for sharing on Real Food Fridays. Pinned & tweeted!
These are spot on! I do love my carrot cake waffles 😉
That coconut cream is the perfect topping!
It totally is! Cuts out the need for a vat of maple syrup dumped on top haha.
YUM! I am so in love with carrot cake, and now I am in love with these waffles 😉 Thanks for the lovely recipe, I can’t wait to give these a try!
Holy YUM! carrot cake for breakfast? YES PLEASE! Complete with coconut cream frosting for the win!
I’ll find any way to have dessert for breakfast, haha!
These looks beautiful and so delicious!
Thank you! They are super good.