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Carrot Cake Waffles

Yields7 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

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.

 4 tbsp Coconut Oil, melted
 3 Eggs or egg replacer
 1 cup Non Dairy Milk
 1 tsp Vanilla Extract
 1 cup Firmly packed grated Carrots
 1 tsp Apple Cider Vinegar
 ¼ cup Coconut Sugar
Dry Ingredients
 ½ cup Plus 2 TBSP sunflower seed meal(or substitute almond meal/flour)
 ¼ cup Arrowroot or Potato Starch
 ¼ cup Coconut Flour
 2 tbsp Tapioca Flour
 ½ tsp Sea Salt
 2 ¼ tsp Baking Powder
 1 tsp Baking Soda
 1 tsp Guar Gum
 1 Heaping tsp Cinnamon
 ¼ tsp Each of Cloves and Ground Ginger
  tsp Ground Cardamom

Sift dry ingredients over a medium sized bowl. Add the wet ingredients to a high powered blender. Pulse ingredients until they are combined.


Add the dry ingredients to the wet. Pulse again a number of times until the batter is well combined. Heat up waffle iron. You may need to grease the waffle iron to prevent sticking. I like to use Chosen Foods brand Avocado Oil cooking spray.


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.


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.

Nutrition Facts

Servings 7