When I was little, I loved it when my Mom would make Belgian waffles. They were light and fluffy and so delicious! She made a recipe that used egg whites folded into the batter and they always came out just right. Now as an adult I still enjoy making waffles, and make them quite a bit actually because my husband enjoys them as well. I have come up with a vegan recipe that makes light and fluffy delicious waffles just as delicious as the ones I enjoyed as a kid! Last weekend I decided to combine one of my favorite spring desserts with the waffles and I made Vegan Carrot Cake Waffles. It was a snowy day and neither of us wanted to go out so it was perfect, especially for dreaming about spring!
These waffles are pretty easy to make and so good! You just whisk everything together and cook them off in the waffle maker! I used whole wheat pastry flour for these, but if you wanted to use regular all purpose flour if you had that on hand or a gluten free all purpose flour such as Bob’s Red Mill gluten free all purpose baking flour that would work as well for a gluten free option (I have used this brand before with success).
I included some warming spices I like to use in my carrot cake for these, ginger, cardamom, cinnamon and nutmeg as well as some vanilla so that it had the scent of delicious cake. And I used shredded carrots as well. I sometimes include nuts and dried fruit in my carrot cake, but I saved that for the topping on these because I didn’t want to mix them in.
They smelled amazing while cooking, just like the cake! I could not wait to try them! I topped them off with coconut whipped cream, some toasted walnuts and cranberries, as well as maple syrup. They were so delicious! Sweet and fluffy, with warming carrot cake spices, the fluffy whipped cream instead of frosting. We loved them! If you are looking for a spring brunch treat, definitely give these Vegan Carrot Cake Waffles a try soon!
Vegan Carrot Cake Waffles
makes 8 medium sized belgian waffles
Batter:
- 2 cups organic whole wheat pastry flour
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 3 Tbsp ground flax seed, whisked together with 1/2 cup filtered water
- 2 Tbsp avocado oil or another neutral oil
- 2 cups light coconut milk
- 3/4 cup shredded carrots
Toppings:
- dried cranberries
- toasted walnuts
- coconut whipped cream
- maple syrup
Instructions:
- To make the waffles, whisk together the flour, sugar, baking soda, baking powder and sea salt in a large bowl.
- Then whisk in the spices, flax mixture, vanilla extract, oil, and coconut milk together until smooth. Whisk in the carrots.
- Heat your oven to 150F degrees and oil, and pre-heat waffle iron. Once it is heated, pour about 1/3 cup batter onto the waffle iron or until the iron is just covered (but not so much that it will ooze out) and close it. Cook according to waffle iron package directions. Remove from the waffle maker and keep warm in the oven while you make the others. If you have a waffle maker the size of mine (regular belgian waffles), you may have more than 8 waffles.
- Serve the waffles with toasted walnuts, dried cranberries, coconut cream and maple syrup!
