Carrots are one of my favorite vegetables… that Thomas absolutely loathes…
EXCEPT in the form of carrot cake 😉 (his words, not mine)
The other week, I made a slaw to go on top of some salmon burgers so naturally I bought matchstick carrots for said slaw (#somucheasierthanshreddingcarrotsmyself). 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 that 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 (#winnerwinner). Ok sooo 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.
OK HERE IT IS.
carrot cake waffles
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 waffle iron
- optional toppings: maple syrup, whipped cream cheese, toasted coconut flakes, additional golden raisins, roughly chopped pecans and/or walnuts
Instructions
Preheat oven to 200F. Preheat a waffle iron to desired setting (medium-high recommended).
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.
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.
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!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your carrot cake waffles in action. Peace out, friends!
xx ab
OH ONE LAST THING… it’s been a hot second since I posted a savory recipe on here… would y’all rather see my buffalo chicken spaghetti squash bowls or stone fruit chicken salad or green goddess meal prep bowls?! Let me know in the comments, love y’all!