These waffles keep you full for hours.
This recipe makes two carrot cake waffles — and you can happily eat them both. They are soft and indulgent, topped with a thick layer of frosting so it almost feels like eating carrot cake for breakfast, but without a sugar crash. You get the classic flavors of carrot cake while also enjoying whole grains, fiber, and vitamins.
These waffles are especially good with coconut butter or a light cream cheese–style frosting.
Carrot Cake Waffles
(Makes 2 waffles)
- 1/2 cup spelt flour (or all-purpose or a gluten-free blend) (60 g)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- Pinch stevia extract, or 2 tbsp agave nectar or pure maple syrup
- 1/4 cup shredded carrot (32 g)
- 1/3 cup milk of choice (reduce by 2 tbsp if using agave or syrup) (about 80 g)
- 1 tbsp additional milk or 1 tbsp oil (15 g)
- 1 tsp pure vanilla extract (4 g)
In a mixing bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder. In a separate bowl, combine the sweetener (if using liquid), shredded carrot, milk, extra milk or oil, and vanilla. Preheat and generously grease your waffle maker—use oil or nonstick spray, especially if you’re making an oil-free version.
Pour the wet ingredients into the dry and stir just until combined to form a batter. When the waffle iron is hot, pour half the batter into the center, close the lid, and cook until the waffle is done (follow your machine’s indicator; avoid lifting too early). Repeat with the remaining batter to make the second waffle.
Serve warm and top with coconut butter or a light cream-cheese-style frosting for a truly carrot-cake experience that’s still nourishing and satisfying.
Nutrition information varies by ingredient choices and toppings. Adjust sweeteners and fats to suit your dietary needs.
Related idea:
Try other simple, healthier dessert-inspired recipes to keep breakfasts and snacks satisfying without excess sugar.