Rooted in the Pacific Northwest

Carrot Cake Blender Waffles (Paleo Vegan)

DifficultyIntermediate

These waffles will remind you of a big slice of spiced carrot cake. These are paleo friendly and nut free. These make a perfect grab n’ go breakfast. All you need to do is pop them in your toaster and they will crisp up perfectly like you just took them out of your waffle iron. You can use your favourite paleo baking flour blend for all the flours called for in this recipe, so a total of 1 1/4 cups flour.

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Yields7 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
 4 tbsp coconut oil, melted or avocado oil
 3 eggs or egg replacerI use Bob’s Red Mill Egg Replacer
 1 cup unsweetened non dairy milk
 1 tsp vanilla extract
 1 cup firmly packed grated carrots
 1 tbsp apple cider vinegar or plain vinegar
 ¼ cup coconut sugar
Dry Ingredients
 ½ cup plus 2 tbsp pumpkin seed meal(or substitute almond meal/flour)
 ¼ cup plus 2 tbsp arrowroot, potato starch or tapioca starch
 ¼ cup coconut flour
 ½ tsp sea salt
 2 ¼ tsp baking powder
 1 tsp baking soda
 1 tsp guar gum
 1 heaping tsp ground cinnamon
 ¼ tsp each of ground cloves and ginger
 ⅛ tsp ground cardamom
1

Add wet ingredients, excluding the grated carrots to a blender. Blend for about 30-60 seconds. Add pumpkin meal/almond flour. Sift dry ingredients over a top of blender or over a medium sized bowl. Blend until you have a thick batter.

2

Add the grated carrots and mix by hand into the batter. Heat up your waffle iron. You may need to grease the waffle iron. I like to use Chosen Foods brand Avocado Oil cooking spray for this.

3

Use a 1/2 cup measuring cup to scoop out batter into each side of the waffle iron. If you have a single large iron use more batter enough to cover most of the iron area, starting from the middle outwards. The batter will be quite thick. Close the waffle iron and cook at least 4 minutes or so. A good indicator of when the waffle is ready is the amount of steam will diminish however most waffle irons will have a light indicator that beeps when the waffle is ready.

4

Carefully remove hot waffles with a fork. They can be stored between parchment paper in the freezer and be enjoyed as though they were fresh.

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Ingredients

 4 tbsp coconut oil, melted or avocado oil
 3 eggs or egg replacerI use Bob’s Red Mill Egg Replacer
 1 cup unsweetened non dairy milk
 1 tsp vanilla extract
 1 cup firmly packed grated carrots
 1 tbsp apple cider vinegar or plain vinegar
 ¼ cup coconut sugar
Dry Ingredients
 ½ cup plus 2 tbsp pumpkin seed meal(or substitute almond meal/flour)
 ¼ cup plus 2 tbsp arrowroot, potato starch or tapioca starch
 ¼ cup coconut flour
 ½ tsp sea salt
 2 ¼ tsp baking powder
 1 tsp baking soda
 1 tsp guar gum
 1 heaping tsp ground cinnamon
 ¼ tsp each of ground cloves and ginger
 ⅛ tsp ground cardamom

Directions

1

Add wet ingredients, excluding the grated carrots to a blender. Blend for about 30-60 seconds. Add pumpkin meal/almond flour. Sift dry ingredients over a top of blender or over a medium sized bowl. Blend until you have a thick batter.

2

Add the grated carrots and mix by hand into the batter. Heat up your waffle iron. You may need to grease the waffle iron. I like to use Chosen Foods brand Avocado Oil cooking spray for this.

3

Use a 1/2 cup measuring cup to scoop out batter into each side of the waffle iron. If you have a single large iron use more batter enough to cover most of the iron area, starting from the middle outwards. The batter will be quite thick. Close the waffle iron and cook at least 4 minutes or so. A good indicator of when the waffle is ready is the amount of steam will diminish however most waffle irons will have a light indicator that beeps when the waffle is ready.

4

Carefully remove hot waffles with a fork. They can be stored between parchment paper in the freezer and be enjoyed as though they were fresh.

Carrot Cake Blender Waffles (Paleo Vegan)
IngredientsDirections