Description
Fluffy and flavorful vegan carrot cake waffles made with warm spices and grated carrots, perfect for a plant-based breakfast or brunch. These waffles combine grated carrots with cinnamon and nutmeg for a wholesome, dairy-free treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 1/4 cups unsweetened almond milk (or other plant milk)
- 1/3 cup maple syrup
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup unsweetened applesauce (for moisture)
Instructions
- Preheat waffle iron and lightly grease it with oil or non-stick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, combine almond milk, maple syrup, oil, vanilla extract, and applesauce.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in grated carrots and chopped nuts if using.
- Pour batter onto the preheated waffle iron and cook according to the manufacturer’s instructions, usually 4-6 minutes, until waffles are golden and crisp.
- Repeat with remaining batter.
Notes
- Do not overmix the batter to keep waffles light and fluffy.
- Grate carrots finely to blend well in the batter.
- Preheat waffle iron fully for best texture.
- Serve waffles immediately for crispness or keep warm in a low oven.
- Store waffles in an airtight container in the refrigerator for up to 2 days.
- Freeze cooled waffles in a single layer for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American