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.
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.
If you haven’t bought the book yet, CLICK HEREÂ 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!
Vegan Carrot Waffles
- 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
- Preheat a waffle iron.
- In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch of salt.
- 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.
- 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.
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.
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!
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!
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.
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!
Hi Wendy! I’m so glad to hear!
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!
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.
Hi Jeanine,
Love your recipes, and your gorgeous photography!
I recently made these, a gluten-free version, of course, and they turned out beautifully!
Here is the link to my version: https://gfchopstix.wordpress.com/2016/04/29/waffling-on-about-gluten-free-waffles/#more-4831
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.
If you’re measuring in grams, you should use about 240g total for 2 cups of flour.
On my scale, ml and grams are the same thing.
How many grams of carrots would I need
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.
Hi Katie, I’m so glad to hear! Let me know how it goes with the almond flour!
Could you make these with coconut or almond flour?
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.
These look awesome, any ideas on making them Gluten Free?
These sound so amazing! Need to try them one day. I love carrots, and to find a new way to eat them is great 🙂
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!!!!
Waffles on the list but I just wanted to congratulate you on the book. Mine came over the weekend and its really is gorgeous!
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?
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.
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 🙂
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
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!
Do you have a non-vegan version? I have no problem with butter, even if I rarely eat meat.
Ha, give it a try with the coconut oil – it’s my favorite (vegan or not vegan!)
This sounds quite interesting: I’d never have thought of adding carrots! Nice touch.
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. 🙂 😛
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! 🙂