Carrot Cake Waffles

Carrots are one of my favorite vegetables… that Thomas absolutely loathes…

The other week, I made a slaw to go on top of some salmon burgers, so naturally, I bought matchstick carrots for said slaw. I only used about 1/2 cup and therefore was left with over half a bag of shredded carrots… what was one to do?! MAKE CARROT CAKE SOMETHING.

I thought about making muffins or bread, but everyone and their mom does that. But carrot cake waffles? UM HELLO BRUNCH HEAVEN.

Y’all know how moist, fluffy, savory yet sweet carrot cake is? Well, these carrot cake waffles are times a bajillion. You down?!

I figured.

Oh, another awesome thing about these delicious waffles? WE TOP THEM WITH WHIPPED CREAM CHEESE. Swoon.

The whipped cream cheese makes these carrot cake waffles seem even more like cake… but in waffle form. Ok, so I know that this addition isn’t so great for the health nut, but it’s magically delicious for the brunch enthusiast.

You can totally eat these waffles sans cream cheese, but if you’re going to go for it for brunch, then I’d recommend GOING FOR IT… aka with the whipped cream cheese topping (p.s. I tried this with vegan “cream cheese” and it totally tasted just as fab).

Okay, two more things make these carrot cake waffles extra special… wanna know what they are?

TOASTED COCONUT FLAKES (duh… my newest obsession as y’all know – see here and here) and golden raisins. So I’m like totally NOT a raisin person… to whoever decided to put raisins in muffins and cookies, all of us chocolate chip lovers hate you, BUT THESE GOLDEN RAISINS ARE SO MUCH BETTER and like not totally gross. Please try ’em… then tell me whatchu think. Thanks dollfaces.

Ready for the recipe? Thought I’d never ask? Lol.

INGREDIENTS

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¾ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ⅓ cup melted coconut oil
• ¼ cup milk of choice (I used cashew milk)
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon zest
• 2 large eggs, at room temp
• ½ cup unsweetened shredded coconut
• 1 cup matchstick carrots, roughly chopped
• ⅓ cup golden raisins
• non-stick spray or more melted coconut oil to coat the waffle iron
• optional toppings: maple syrup, whipped cream cheese, toasted coconut flakes, additional golden raisins, roughly chopped pecans, and/or walnuts

How to make Carrot Cake Waffles?

Step 1:

Preheat oven to 200°F. Preheat a waffle iron to the desired setting (medium-high recommended).

Step 2:

In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and ginger until well combined. In a separate medium-sized bowl, whisk together the melted coconut oil, milk, vanilla extract, lemon zest, and eggs until well combined, then stir in shredded coconut and carrots until fully incorporated. Using a rubber spatula, fold the carrot mixture into the flour mixture until just combined.

Step 3:

Spray or brush the top and bottom of the waffle iron with non-stick spray or more melted coconut oil. I have a square waffle iron, so I poured about ¼ cup of the waffle batter on each of the four waffle quadrants (if you have a round waffle maker, fill the waffle iron with about 3/4 cup of batter in the center – some of the waffle iron edges will still be showing). Close the lid and cook until the waffles are golden brown and slightly crisp (about 4 to 6 minutes). Keep the cooked waffles warm in the oven while you make the remaining waffles.

Step 4:

Top waffles with maple syrup, whipped cream cheese, toasted coconut flakes, additional golden raisins, roughly chopped pecans and/or walnuts, plus maybe an extra sprinkle (or two) of cinnamon, then enjoy!

KITCHEN EQUIPMENT NEEDED

• Waffle iron (square or round)
• Mixing bowls (one large, one medium)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Baking tray (for keeping waffles warm in the oven)
• Oven
• Non-stick spray or pastry brush

WHAT TO EAT WITH THESE CARROT CAKE WAFFLES?

Breakfast is our family’s love language, especially on weekends. When I got a waffle iron as a surprise gift, the first thing I made was Carrot Cake Waffles.

The kids thought it was dessert for breakfast, and I didn’t mind one bit, it was Mother’s Day after all! Warm and just the right amount of sweet, they’ve become our weekend tradition.

Later that same day, we had Smoked Salmon Burgers for lunch. If you’re planning a cozy brunch, I recommend trying Cinnamon Apple Baked Oatmeal and Greek Yogurt Berry Parfaits. Trust me, your family will feel spoiled from breakfast to dinner.

FAQ

What is this recipe made of?

Carrot cake waffles are made with flour, sugar, carrots, eggs, shredded coconut, raisins, and warm spices like cinnamon and ginger.

What does it taste like?

They taste just like a slice of sweet, spiced carrot cake.

Can I use regular milk instead of cashew milk?

Yes.

Can I skip the coconut?

Sure.

How do I make these gluten-free?

Use your favorite gluten-free all-purpose flour blend.

What toppings are best?

Maple syrup, chopped pecans, and raisins are all great choices.

Can I freeze these waffles?

Absolutely.

How long do they stay fresh?

They’re best the same day.

What’s the best way to reheat them?

Pop them in the toaster or warm them in a 350°F oven for a few minutes.

Can I turn this into pancake batter?

Yes.