Carrot Cake Waffles

Gluten-Free Vegan

Recipe courtesy of Jackie Freeman
Photo courtesy of Anne Watson

Level: Medium

Prep Time: 15 min

Total Time: 55 min

Serves: Makes about 8 waffles



Just in time for spring brunch, these sweet-and savory waffles combine carrots, cinnamon, pecans, and coconut for the amazing flavor of carrot cake in a delightful waffle package. They’re perfect as is or top them with a bit of maple syrup for an extra special treat.

Ingredients

  • 1 1/4 cups nutpods (plain or vanilla)
  • 1 teaspoon lemon juice
  • 1/2 cup water
  • 1/4 cup canola or sunflower oil
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose or gluten-free flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup toasted pecans, chopped

Instructions

  1. Combine nutpods and lemon juice in a large measuring glass and let sit for 5 minutes. Stir in water, oil, and vanilla.
  2. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add nutpods-oil mixture and stir until combined. Gently fold in carrots, coconut flakes, and pecans.
  3. Preheat waffle iron to its highest setting. Cook waffles according to the manufacturer’s instructions (usually 1/4 to 1/2 cup batter and a 5 minute cooking time). Keep waffles warm by placing them, uncovered, on a wire rack set over a baking sheet in a 200° F oven.
  4. Note: Make a double-batch and freeze the waffles for a later time. Simply reheat in the toaster or toaster oven.

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