Vegan Carrot Waffles

Is there any better breakfast than warm waffles with a drizzle of maple syrup? Nicely spiced & crisp, these carrot waffles are some of my favorites.

Vegan Carrot Waffles

It’s springtime, and one of my favorite veggies is in peak season – the humble carrot. I love them in soups, in tacos, in cake (see here or here for a vegan version)… and right now they’re my favorite vegetable to eat for breakfast. Currently, I’m alternating between carrot cookies and these waffles that are – you guessed it – in the new cookbook!

This is one of my favorite recipes, (and also one of my favorite photos from the book – how sweet is this little breakfast scene that Jenn set up!?)

I like to make these on a Sunday morning and store the extras in the freezer for easy weekday waffling. I let them thaw slightly and then pop them in the toaster until they’re crisp around the edges.

Vegan Carrot Waffles from the Love and Lemons Cookbook

If you haven’t bought the book yet, CLICK HERE to get your copy!

Also – thank you to all of you who came out to our book signing last week! If you missed it, join us for happy hour next Saturday, April 9th from 5-7pm in the wine garden at Lenoir Restaurant in Austin. More details HERE. Hope to see you there!

4.8 from 18 reviews

Vegan Carrot Waffles

 
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Cook time
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These carrot-cake-inspired vegan waffles are the perfect weekend breakfast or brunch! Store leftovers in the freezer for on-the-go breakfasts or healthy snacks during the week.
Author:
Recipe type: Breakfast
Serves: 4-6 waffles
Ingredients
  • 2 cups (500 mL) whole spelt flour or white/wheat mix
  • 2 teaspoon (10 mL) baking powder
  • 2 tablespoons (30 mL) ground flaxseed
  • ½ teaspoon (2 mL) cinnamon
  • 1 cup (250 mL) grated carrots
  • 2 cups (500 mL) almond milk at room temperature
  • ¼ cup (60 mL) melted coconut oil
  • 1 teaspoon (5 mL) vanilla extract
  • 2 tablespoons (30 mL) maple syrup, plus extra for serving
  • Sea salt
  • Maple syrup and/or coconut cream, for serving
Instructions
  1. Preheat a waffle iron.
  2. In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt.
  3. In a medium bowl, mix together the grated carrots, almond milk, coconut oil, vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and stir until just combined.
  4. Scoop an appropriate amount of batter onto your waffle iron and cook until the edges are slightly crisp. Serve with maple syrup and the coconut cream, if using.

P.S. I have this waffle maker, which I love.

55 comments

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  1. jenny
    06.24.2021

    You said “If I have leftovers, I freeze them for busy weekdays. Pop waffles in the toaster or pancakes in the microwave to reheat.” but is that good enough for company?

    • Jeanine Donofrio
      06.24.2021

      Hi Jenny, I would make them fresh for company. I like to freeze them just for myself when I make a batch that’s larger than I can finish.

  2. JENNY
    06.24.2021

    I made these from the cook book and enjoyed them , but wondering have you tried freezing them?

  3. MK
    02.28.2021

    Hi, do you need to strain the carrots beforehand? Mine had a strange texture when cooked – a crisp outside but a very wet inside! Any tips? 🙂

    • Jeanine Donofrio
      02.28.2021

      Hi, no I don’t strain the carrots – it sounds like you could have cooked them a little longer in the waffle iron if they weren’t done on the inside.

  4. Mimi
    01.06.2020

    Any tips on how to make this gluten free?

  5. Alyssa
    04.22.2019

    This was so yummy! The only modification I made was to add a little bit of cornstarch to the white/wheat flour mix for additional “crisp”. My son (non-vegan) and I (vegan) thoroughly enjoyed this. Thanks for the recipe!

  6. Eve
    01.20.2019

    These were a delicious way to use up some carrots I’ve had in the fridge for some time. I used half regular flour and half gluten free, chia seeds instead of flax since I didn’t have any, and added in a scoop of vanilla protein powder to the flour and they turned out great! Also used some applesauce instead of the coconut oil since I was out.

    • Jeanine Donofrio
      01.22.2019

      Hi Eve, I’m so glad you loved the waffles and that they were easy to be modified!

  7. Heather
    12.22.2018

    These were awesome as is. But I’m trying to cook using less fat. Could I substitute the oil (or at least half of it) in this recipe? Anyone tried it? What should I use? Thanks!

  8. Emily from myflourythings.com
    08.18.2018

    These waffles are my new favorite! I used a mix of gluten free oat flour, and bobs 1:1 baking flour to make them gluten free. They are crispy and amazing flavor and I’ll probably never go back to another waffle recipe. Thank you soooo much!

  9. Jiska
    07.18.2018

    Hi, this recipe looks lovely! Do you have to eat them immediately after baking are do they keep fresh for like 2 days?
    Tx!

    • Jeanine Donofrio
      07.18.2018

      Hi Jiska, they’re best right after they’re made. I freeze the extra and reheat them in the toaster. Hope that helps!

  10. Abby
    04.17.2018

    Love your site and thrilled to find more vegan/vegetarian recipes! Thanks!

    • Jeanine Donofrio
      04.20.2018

      thank you, Abby!

  11. Jennifer
    02.01.2018

    Hi, can I just use whole wheat flour?

    • Jeanine Donofrio
      02.01.2018

      They might be too dense – although I’ve had good luck with whole wheat pastry flour (I like Bob’s Red Mill’s). It’s lighter than regular wheat flour. Hope that helps!

  12. Pjacob
    01.21.2018

    Can I use egg instead of flaxseed? I don’t have them . Want to try these as have so many carrots in my fridge 🙁

    • Jeanine Donofrio
      01.22.2018

      I haven’t tried, but I would do 1 egg, and use 1/4 less almond milk. Let me know if you give it a go!

  13. Haley from hungryhaley.com
    10.24.2017

    I can’t wait to try these! The pictures are absolutely stunning and the recipe sounds perfect.
    Thanks for sharing!

  14. Laura
    09.12.2017

    Do you think these would work with oat flour or white whole wheat flour?

    • Jeanine Donofrio
      09.13.2017

      Hi Laura, I think they’d work with white whole wheat flour. I’ve had some bad luck with waffles and oat flour (as the only flour).

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.