These Vegan Carrot Cake Waffles are perfectly festive for spring and full of cozy flavors! They’re great for Easter brunch or breakfast in bed and reheat beautifully during the week (when toasted, of course).
- 1 cup all purpose flour (or oat flour, if gluten-free)
- 1 cup finely ground oat flour (or more all purpose, or whole wheat pastry flour)
- 2 tsp baking powder
- 2 TBS chia seeds (or ground flax)
- 1 tsp cinnamon
- 1/2 tsp nutmeg (optional)
- 1/4 tsp sea salt
- 1 cup freshly grated carrots
- 2 cups unsweetened plain almond milk (or milk of choice)
- 1/4 cup avocado oil (or other neutral oil)
- 1 tso vanilla extract, optional
- 2 TBS maple syrup
- To serve: Dairy-free vanilla yogurt, cinnamon, candied carrots, maple syrup, and/or nuts
- Preheat your waffle iron, oiling as needed. In a large bowl, combine flour, baking powder, chia (or flax), cinnamon, nutmeg if using, and salt.
- In another bowl, combine carrots, milk, oil, vanilla if using, and maple syrup. Stir to integrate.
- Pour wet mixture into dry, mixing gently until no flour-y spots remain (do not over-mix as this can make your waffles less fluffy. Ladle generous portions (~3/4 cup) into the waffle iron and cook as directed.
- Serve with toppings of choice! I like to swirl cinnamon into the yogurt to mimc “frosting.” Ribbons of shaved carrots can look festive, and walnuts and pecans add some nice crunch.
Speaking of crunch, my preferred waffle is ALWAYS toasted (never hot from the iron).
The nutrition information below is calculated without additional toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
- Serving Size: One fifth of recipe
- Calories: 338 calories
- Sugar: 6.5 grams
- Sodium: 198 milligrams
- Fat: 14.9 grams
- Saturated Fat: 1.8 grams
- Unsaturated Fat: 13.1 grams
- Trans Fat: 0 grams
- Carbohydrates: 44.7 grams
- Fiber: 5.1 grams
- Protein: 6.9 grams
- Cholesterol: 0 milligrams
Keywords: waffle, carrot, cake, spring, breakfast, brunch