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!

4.6 from 11 reviews
Vegan Carrot Waffles
 
Prep time
Cook time
Total time
 
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.

48 comments

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  1. This waffles look just so good. I’ve never made waffles! I have to find myself a waffle iron and go for it they’re so delicious looking. Carrot waffles sound even better too! 🙂

  2. Libby from xoxolib.com
    04.03.2016

    If I’m being real with you, I have to say that aside from a carrot soup that I like to make in the Autumn, I never ever ever think about carrots! What a humble vegetable that definitely needs some more attention–at least in my house anyway!
    I would like to thank you for your commitment to carrot awareness. 🙂 😛

  3. Do you have a non-vegan version? I have no problem with butter, even if I rarely eat meat.

    • Jeanine Donofrio
      04.03.2016

      Ha, give it a try with the coconut oil – it’s my favorite (vegan or not vegan!)

  4. These looks delightful and I do like the breakfast scene Jenn created. Always great inspiration to see how you guys style your food. We love our weekend morning waffle ritual too. And these will be the waffles I make next!

  5. Can’t wait to share these waffles with my best friend who happens to be a vegetarian and who is transitioning in becoming vegan. They will be perfect for her!

    Lisa Favre
    http://marblecrumbs.com

  6. These sound so yummy! I just picked up a whole bunch of carrots – I’ll have to give these a try! I do love breakfast for dinner, so that might have to be my treat this week 🙂

  7. Diane
    04.04.2016

    I don’t use any processed oils so I would like a sub for the oil. I have used unsweetened applesauce in baking before to sub oil. Do you think that would work in this recipe?

    • Jeanine Donofrio
      04.04.2016

      Hi Diane, I’m not sure, I prefer mine with a little oil (otherwise I find that they’re too dry), but let me know if you give applesauce a try.

  8. Waffles on the list but I just wanted to congratulate you on the book. Mine came over the weekend and its really is gorgeous!

  9. Serafina
    04.04.2016

    I am a total carrot freak! I cut them small and honey glaze them and finish with Maldon salt for dinner. I will definitely try the waffles! Thanks for the great idea. I might even have to try them in scones – carrots are definitely overlooked!!!!

  10. Lii
    04.05.2016

    These sound so amazing! Need to try them one day. I love carrots, and to find a new way to eat them is great 🙂

  11. Shelly
    04.05.2016

    These look awesome, any ideas on making them Gluten Free?

  12. Betty
    04.07.2016

    Could you make these with coconut or almond flour?

    • Jeanine Donofrio
      04.07.2016

      Hi Betty, I haven’t tried it with either one, so I can’t say. Neither one would be a 1:1 swap. Coconut flour requires tons of extra liquid, so the ratio of this recipe would have to be reworked. I think subbing in half almond flour (half regular flour) might work.

  13. Jeanine, these are our new favorite waffles. They stay soft on the inside and crispy on the outside. And I like how the carrots soften when cooked and give a subtle sweetness. Perfection.

    Next time, I might try half almond flour and adding almond extract to change up the flavor. Don’t see any reason why almond flour shouldn’t work well.

    • Jeanine Donofrio
      04.11.2016

      Hi Katie, I’m so glad to hear! Let me know how it goes with the almond flour!

  14. Lindsay
    04.15.2016

    Is the measurement for the flour correct? That would mean that each cup is 250ml…isn’t all purpose flour usually around 140 grams? I made it with the measurements above and it was very dry.

    • Jeanine Donofrio
      04.16.2016

      If you’re measuring in grams, you should use about 240g total for 2 cups of flour.

      • Lindsay
        04.17.2016

        On my scale, ml and grams are the same thing.

        • Lindsay
          05.13.2016

          How many grams of carrots would I need

  15. Rachel
    05.01.2016

    We just made these, and they were a hit! I used half white half winter red wheat flour because that’s what we had and it was perfect.

  16. federica
    05.07.2016

    Made them this morning for breakfast and really enjoyed them a lot! Instead of grated carrots I used the leftover carrot pulp from making carrot juice and added a little more almond milk to compensate for the dryness: super tasty!

  17. Wendy
    05.26.2016

    Thank you soooo much for this delicious recipe!!! I am new to your blog but will definitely be back! The whole family loved them and I’m looking forward to making them again!

    • Jeanine Donofrio
      05.27.2016

      Hi Wendy! I’m so glad to hear!

  18. Julie from fixitplan.com
    02.01.2017

    I really like this recipe. The flavor is delicious and I love the carrots in it. My problem is that the waffles don’t come out whole–they pull apart in the middle and then I have to pull half off the top and half off the bottom. I believe I’m cooking them long enough but I’m using the only waffle iron I have, which is a belgian waffle maker. (Actually a vintage Nordic Ware Stovetop Belgian Waffle Maker.) Could that be the problem? I’m not sure whether to keep experimenting with cooking times or invest in a different waffle maker.

    • Jeanine Donofrio
      02.01.2017

      Hi Julie, oh no,I haven’t heard of this happening. I was going to suggest cooking them longer – but maybe a newer electric waffle iron would work better? Mine has a bit of a nonstick finish. You could try a different recipe and see if it has the same result? I’ve made this waffle recipe on at least 3 different waffle makers (although not a stovetop one) https://www.loveandlemons.com/wheat-vegan-waffles/ Hope that helps!

      • Julie from fixitplan.com
        02.01.2017

        Thanks Jeanine for the quick reply. I’m going to try again but cook them longer and not peek! Of course peeking splits it and then after that it’s doomed to stay that way. I love this vintage stovetop waffle maker and am going to try again to make it work. Nothing was lost in this first attempt. I peeled off each half and we gobbled them up. Delicious. And thanks for the link to the other recipe–I’ll give it a try too!

        • Jeanine Donofrio
          02.01.2017

          Ha, ok yes definitely no peeking! Let me know if that works – also try brushing some oil on the waffle iron just before you put the batter in.

  19. 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).

  20. 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!

  21. 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!

  22. 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!

  23. Abby
    04.17.2018

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

    • Jeanine Donofrio
      04.20.2018

      thank you, Abby!

  24. 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!

  25. 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!

  26. 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!

  27. 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!

  28. 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!

A food blog with fresh, zesty recipes.
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.