Healthy, fantastic, and easy carrot cake waffles loaded with walnuts give them a gorgeous crunch. They’re super crispy on top and soft on the inside, with oodles of cinnamon that make the waffles smell sinful. Enjoy them for a hearty breakfast any time of the week; they’re that quick to make!
With winter grudgingly relenting to the urgency of spring, I’m excited to whip up some lighter recipes that make my day a little brighter, happier, and, of course, my appetite sated. Let’s not forget to keep the tummy happy too, because food isn’t simply sustenance. It’s also good for the soul. These vegan carrot waffles do just that.
It doesn’t take long to make carrot cake waffles. Just 10 minutes of prep, much of which you can do the night before, and 20 minutes of cooking. If you’ve got the rhythm down, making waffles is no more difficult than cooking a pot of rice because the waffle iron does half the job for you.
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 flax seed powder. The flaxseed is to give the batter some structure, as the waffles are eggless.
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. If you need to loosen it, incorporate a few tablespoons of milk.
Step 5: Fold in grated carrots and, at the last minute, I decided to add very, very finely chopped walnuts.
Step 6: Ladle the batter in your well-greased (and hot) waffle iron and cook!
What is the secret to crispy waffles?
I love a thick consistency to my waffle batter because then I get to gorge on almost cakey treats. It’s like eating a carrot cake without the actual calories.
But I know a lot of people prefer waffles to be crispy through and through. Just thin batter with milk in that case.
Can you prep carrot waffles in advance?
You don’t need to prepare carrot cake waffles ahead of time. Trust me, they take a few minutes to make. Easily done, even in the middle of the week.
That said, you can sift all the dry ingredients, grate the carrots and chop the walnuts the night earlier. So, in the morning, you just have to manage the wet ingredients and mix everything.
How do you reheat already made waffles?
I’ve said it before, and I’ll say it again: 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 secs to 1 minute, making sure they don’t get burnt.
Flour: I wouldn’t blink twice before using whole wheat flour instead of all-purpose. Even half-and-half of both is a good combo. You can add a portion of almond meal. Or play around with different flours and try ragi or buckwheat flour waffles.
Milk: As always, pander to your palate. Choose any milk you prefer. I lean towards soy milk as it has a higher protein level and that gives more body structure to the batter. Almond milk is another wonderful choice.
Oil: Any light vegetable oil will work like a charm, or you can substitute it with melted butter.
Carrots: Feel free to use as many carrots as you want in the batter. You don’t have to stick to my quantity.
Nuts: Walnuts pair the best with carrots, but again, the choice is yours.
My waffle recipe is sugar-free because the carrots imbue them with just the right amount of natural sweetness. So, if you like to go heavy-handed with maple syrup, do so without a qualm. Drizzle as much as your heart desires; you won’t go over the top.
You can also serve a platter of these waffles with homemade strawberry jam, as I did, or honey and date syrup. Some freshly squeezed orange juice and a cup of coffee are, obviously, a given.
Why do you need to make these carrot cake waffles now?
Super easy to make
Free of refined sugar
Absolutely delicious, filling breakfast
Amazing texture from walnuts and carrots
Best way to use winter carrots before they go away (other than the usual Gajar ka Halwa)
More waffle recipes
Carrot Cake Waffles
- 250 ml ( 1 cup ) Soy milk You can use regular milk as well
- 1 tsp Apple cider vinegar You can also use white vinegar
- 200 gms ( 1.5 cups) 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
- 70 gms ( 1/2 cup tightly packed) Grated carrots
- 2-3 tbsp Finely chopped walnuts
- 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!