Vegan carrot cake waffles are soft, sweet, full of classic carrot cake flavors, but made with just 7 healthy ingredients.
Waffles that taste like cake, AND have a serving of veggies – I’m here for it.
These vegan carrot cake waffles are super easy to make with just 7 ingredients, and they have all those classic carrot cake flavors, but in healthy waffle form! I love anything carrot cake-esque in the warmer months, so these are perfect for a fun summer weekend breakfast.
Ingredients for vegan carrot cake waffles
- Rolled oats: you’ll blend the oats to flour consistency, which give the waffles a great dense, satisfying texture.
- Ground flaxseed: flax is super nutrient-dense and helps thicken the batter.
- Date sugar: date sugar gives the batter a bit of natural sweetness. Coconut sugar or stevia would probably also work, but I’ve only tried this recipe with date sugar.
- Cinnamon: cinnamon goes so well with the other flavors and really gives that carrot cake feel.
- Carrots: make sure to chop the carrot into super fine, small pieces so you don’t get any giant chunks in the waffles. I like to chop them from whole, rather than buying pre-shredded bags, which tend to be a lot more dry.
- Applesauce: a little unsweetened applesauce gives the waffles great soft texture.
- Nondairy milk: milk brings the waffle batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
Tips for making vegan carrot cake waffles
- Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
- Cook according to your waffle iron’s instructions. All irons may vary a bit, but you should be able to tell when it’s cooked to your liking based on the outside and using a fork to carefully poke the center and the edges. Mine took a few minutes longer than waffles typically take in my waffle iron, probably because the batter is a bit more wet with the addition of the carrots, so just keep an eye on them and cook to your liking.
- Have fun with the toppings. Top with whatever you like on your waffles that goes with these carrot cake flavors. I love a little tang from unsweetened vegan yogurt and a sprinkle of walnuts. Fresh fruit or nut butter would also be great!
These vegan carrot cake waffles are perfectly soft and sweet, and carrot flavor is actually SO good in waffle form. I love mine topped with a drizzle of unsweetened vegan yogurt for some tang, and nuts are also great for texture. So simple, but so so good.
Xo,
Sara
Vegan Carrot Cake Waffles
Ingredients
- 3/4 cup rolled oats, blended into flour
- 1 tbsp ground flaxseed
- 1 tbsp date sugar – stevia or coconut sugar would likely also work, but I've only tried this recipe using date sugar
- 1 tsp cinnamon
- 1/2 cup finely chopped carrot
- 1/2 cup unsweetened applesauce
- 1/2 cup nondairy milk – I use unsweetened almond milk
Instructions
- Preheat your waffle iron – mine only has one setting, but all irons may be a bit different, so go with medium-high heat if you have multiple temperature settings.
- Blend the oats to flour consistency and add to a large bowl, then mix in the flaxseed, date sugar and cinnamon.
- Add the chopped carrot, applesauce, and nondairy milk and stir into a thick batter.
- Pour about half the batter (or enough fill your iron) into the waffle iron and cook according to your iron's directions. Ours sometimes tells us it's ready before the center or edges are cooked, so be aware you may need to cook slightly longer depending on your waffle iron. Repeat until the batter is gone – mine each took about 12 minutes in the iron, and I end up with 2 waffles.
- Add any toppings you like and enjoy!
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I’ve been really in to the carrot cake vibe recently. I always seem to love carrot cake in August as like the perfect transition from summer to all things apple and pumpkin. These waffles are awesome! Made them this morning and my first one was almost a fail. I missed the time and used my waffle maker’s regular cycle and it was split in two with the top stuck to one iron and the bottom to the other. I kept doing it for two minutes at a time until it was just fine. The second one went much better when I did more time initially, just like you said. I added a tiny drizzle of maple syrup and tossed some raisins on it and it’s such a great recipe! 🙂
You’re so right about carrot being a fun bridge from summer to fall! So happy the second one worked for you, I have the exact same problem if I don’t cook mine long enough, luckily they still taste good even when they break in half???? so happy you liked it and thank you so much for the feedback!!