I’m yet to meet a person who doesn’t like my carrot cake; it’s pretty decadent. Since I had to rid my diet of dairy, gluten and sugar over the last year I was up for the challenge of creating a new way to enjoy it.
These carrot cake waffles are chewy with a crisp outside, wholesome and naturally sweetened. You can easily substitute gluten free flour with wheat flour, the flax “egg” with a real egg, almond “buttermilk” with dairy and coconut sugar with brown sugar.
However, I promise you’d never know these are gluten free, refined sugar free or vegan. Consider topping these off with coconut whipped cream, “cream cheese” frosting, fresh pineapple or shredded coconut.
Carrot Cake Waffles
- Prep Time:7 minutes
- Cook Time:4-6 minutes per waffle
- Total Time:Approximately 15 minutes
- 1 cup gluten free flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 2 tablespoon coconut sugar
- 1 pinch ground ginger
- 1.5 tablespoon ground flax seeds
- 3/4 cup almond milk
- 1 teaspoon white or apple cider vinegar
- 2.5 tablespoon warm water
- 1/2 cup finely grated carrots
- 1/4 cup crushed pineapple
- 2 tablespoon coconut flakes
Heat your waffle iron to medium/high. Add vinegar to almond milk (this makes “buttermilk”) and warm water to the flax (this makes an “egg”).
Measure out dry ingredients, stir together to combine.
Add almond “buttermilk”, crushed pineapple and coconut to the dry ingredients, stir.
Finally stir in the flax “egg”, grated carrot.
Scoop the recommended amount of batter (as per directions that came with your waffle iron), and cook until golden and slightly crispy. Add topping and enjoy.