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–+ servings
Waffles on a wooden board with fruits, walnuts, and maple syrup.
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5 from 3 votes

Carrot Cake Waffles

Made with everyday pantry ingredients, these vegan carrot cake waffles are soft on the inside, lightly crisp on the outside, and naturally sweetened—comforting, nourishing, and delicious!
Prep Time15 minutes
Cook Time20 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Vegan
Servings: 8 Waffles
Calories: 175kcal
Author: Natasha Minocha

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
US Customary - Metric

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.

Nutrition

Serving: 1 Serving | Calories: 175kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 242mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1475IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg