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 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!
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 just made these and my kids love them. I used wholegrain spelt flour and oat milk. I also replaced Cinnamon with Christmas mix (which is mostly cinnamon, but also a few other spices). Saving this recipe to make it again. Thank you!
I’m so glad you all enjoyed them!
I just have to say I have been making these for a year now and keep coming back to this recipe. I freeze them and my toddlers LOVE them. I use spelt flour and oat milk and they are delicious.
Hi Meagan, I’m so glad you’ve loved them!
These were a great Easter treat! I used store bought pre-shredded carrots. I topped these with some maple syrup blended with cream cheese, walnuts, and raisins. I also added nutmeg and allspice to the batter. The texture of the waffles with spelt flour was perfect.
I”m so glad you loved the waffles!
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?
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.
I made these from the cook book and enjoyed them , but wondering have you tried freezing them?
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? 🙂
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.
Any tips on how to make this gluten free?
Hi Mimi, here’s a recipe that has a gluten free option (although, I haven’t tried it with carrots mixed in) https://www.loveandlemons.com/waffles/
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!
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.
Hi Eve, I’m so glad you loved the waffles and that they were easy to be modified!
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!
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!
Hi, this recipe looks lovely! Do you have to eat them immediately after baking are do they keep fresh for like 2 days?
Tx!
Hi Jiska, they’re best right after they’re made. I freeze the extra and reheat them in the toaster. Hope that helps!
Love your site and thrilled to find more vegan/vegetarian recipes! Thanks!
thank you, Abby!
Hi, can I just use whole wheat flour?
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!
Can I use egg instead of flaxseed? I don’t have them . Want to try these as have so many carrots in my fridge 🙁
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!
I can’t wait to try these! The pictures are absolutely stunning and the recipe sounds perfect.
Thanks for sharing!
NOT BAD
Do you think these would work with oat flour or white whole wheat flour?
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).