Vegan Carrot Cake Waffles
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4.5 from 2 votes

Carrot Cake Waffles (Gluten-Free and Vegan)

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 4
Author: Karissa Besaw

Ingredients

Coconut Cream Frosting

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

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.