Carrot cake waffles are the golden cousin of carrot cake. Soft inside, crispy on top, and lightly spiced, these vegan waffles are healthy and easy, and you can have them sizzling on the waffle iron in under 15 minutes!
These wholesome, easy vegan carrot cake waffles come together fast. Just mix, pour, and let the waffle iron do its thing. Oodles of cinnamon make them smell sinful, and the boatload of walnuts gives them a gorgeous crunch. Enjoy them for a hearty breakfast any time of the week!
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Why You’ll Love This Recipe
These vegan carrot waffles bring all the warm spices, sweet carrots, and nutty goodness of carrot cake into a crispy, golden waffle that's perfect for breakfast. Top them with some cream cheese frosting, and they are wonderful for dessert too!
Made with everyday pantry ingredients, these waffles are soft on the inside, lightly crisp on the outside, and naturally sweetened—comforting, nourishing, and delicious!
The carrot cake waffle recipe batter comes together in minutes, and the waffles freeze beautifully. Pop them in the toaster and you've got a cozy treat ready anytime!
Carrot Waffles Ingredients
Flour: All-purpose is amazing, but I wouldn’t blink twice before using whole wheat flour instead. Even half-and-half of both is a good combo. You can also add a portion of almond meal. Or make gluten-free carrot cake waffles with buckwheat flour, like I did with my apple cinnamon waffles.
Carrots: Feel free to use as many carrots as you want in the carrot cake batter. Sneak in more of the veggie. You don’t have to stick to my quantity.
Milk: As I always say, use any milk you prefer. I lean towards soy milk as it gives more structure to the batter. Almond milk, oat milk, or cashew milk - all are wonderful choices.
Oil: I use coconut, but any light vegetable oil will work like a charm. You can substitute it with melted butter, too.
Spices: Cinnamon and homemade vanilla extract give the eggless carrot cake waffles a wonderful taste.
Flaxseed powder gives the waffles some structure, as this is an eggless recipe.
Nuts: Walnuts pair the best with carrots, but again, the choice is yours. Chop them finely.
Please see the recipe card below for full information on ingredients and quantities.
How To Make Carrot Cake Waffles?
Step 1: Whisk together the soy milk and vinegar in a mixing bowl and set aside.
Step 2: Sift all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix in cinnamon powder and flaxseed powder.
Step 3: Add vanilla extract and melted coconut oil to the milk-vinegar mixture.
Step 4: Pour the wet ingredients into the dry to form a thickish batter.
Step 5: Fold in grated carrots and very, very finely chopped walnuts.
Step 6: Ladle the batter into your well-greased (and hot) waffle iron and cook.
Final Step: Serve and savor!
Pro Tips
- If the vegan carrot cake waffle batter is too thick, add a tablespoon or two of milk to loosen it.
- I love a thick consistency to my waffle batter as it makes for crispy waffles with a soft, custardy interior! If you prefer waffles to be crispy through and through, thin the batter with more milk.
- These waffles freeze very well. Allow them to cool completely, then pack them in a single stack in a ziplock bag. Freeze for up to 1 month.
- You can make the batter the night before. Give a good stir and make the waffles the next day.
How To Serve
However you serve them, these easy carrot cake waffles are all about slow mornings and happy bellies. Because honestly, isn’t life just better when your morning smells like cake?
Serve with a pat of butter and a drizzle of maple syrup. Since this is a sugar-free waffle recipe (carrots give it natural sweetness), you can be heavy-handed with maple syrup. Honey and date syrup work too.
You can also serve a platter of these waffles with homemade strawberry jam or cherry jam. Add a spoonful of yogurt or a dusting of powdered sugar if you’re feeling fancy. Pair with an oatmeal latte, freshly squeezed orange juice, a strawberry matcha latte, or tea spiced with chai masala.
Recipe FAQs
This waffle recipe is a quick one! You can make the batter the night before or prep the ingredients the night before and just mix them in the morning.
Yes, you can! Let the waffles cool down to room temperature completely. In a single layer, put them in a freezer-safe bag and store them for up to a month.
Waffles are best eaten fresh off the waffle maker. However, leftovers are still delicious. The best way to reheat waffles is to pop them in your toaster for 30 seconds to 1 minute. Make sure they don’t get burnt!
📖 Recipe
Carrot Cake Waffles
Ingredients
- 1 cup Soy milk You can use regular milk as well
- 1 tsp Apple cider vinegar You can also use white vinegar
- 1.5 cup All-purpose flour
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 2 tbsp Flaxseed powder
- 3 tbsp Coconut oil, melted
- 1 tsp Vanilla extract
- 1/2 cup Shredded carrots, tightly packed
- 2-3 tbsp Finely chopped walnuts
Instructions
- Mix soy milk with vinegar in a small bowl and let it sit for 5-6 minutes.
- In the meanwhile, combine all the dry ingredients – flour, baking powder, baking soda, salt, cinnamon powder, and flaxseed powder.
- Mix coconut oil and vanilla extract in the milk and vinegar mixture. Pour into the dry ingredients.
- Fold in the grated carrots and chopped walnuts.
- Whisk until smooth and thick. The batter should have a soft dropping consistency, like a cake batter.
- Preheat your waffle iron according to the manufacturer's instructions.
- Grease the waffle cavities well and pour a ladleful of batter in the cavity. Let the batter cook for 4-5 minutes, until golden and crisp.
- Repeat with the rest of the batter. Serve warm. Enjoy!
Notes
- If the vegan carrot cake waffle batter is too thick, add a tablespoon or two of milk to loosen it.
- I love a thick consistency to my waffle batter as it makes for crispy waffles with a soft, custardy interior! If you prefer waffles to be crispy through and through, thin the batter with more milk.
- These waffles freeze very well. Allow them to cool completely, then pack them in a single stack in a ziplock bag. Freeze for up to 1 month.
- You can make the batter the night before. Give a good stir and make the waffles the next day.
Akanksha says
Easy and tasty recipe. I spread tahini” over this and the taste was great.
Akanksha says
Easy and tasty recipe. I spread tahini over this and the taste was great.
Natasha Minocha says
Wow, that sounds amazing! Thank you for sharing and for your support!xoxo
Bharani says
Can this be used as cupcakes batter
Natasha Minocha says
Hi, I guess it can be done. I haven't tried it though. 🙂