Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
5
from
3
votes
Carrot Cake Waffles
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.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course:
Breakfast, Snack
Keyword:
carrot cake waffles, vegan carrot waffles
Servings:
7
waffles
Calories:
Author:
Natasha Minocha
Ingredients
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
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!