What is better than Carrot Cake? Carrot Cake Waffles, obvi!
I had 4 cake orders last week. As a result, my kitchen was a disaster. It looked like a cake bomb went off. There were very few places frosting wasn’t smeared. But thankfully, after a few hours of some tough love, my kitchen is presentable again. One of the cakes that was ordered was carrot cake, and I had a ton of left over crushed pineapple and carrots. Naturally, carrot cake waffles were my first thought on how to use up the leftover ingredients.
Break out your waffle maker and get ready for Carrot Cake Waffles
Can you tell I am a little obsessed with fall? Well, if you can’t, I am. The weather starts to break, and everything pumpkin starts to show up. I am a sucker for fall spices and will convulsively buy anything fall related. As you can imagine, this can be dangerous. In the event of a Trader Joe’s trip, It is not unlike me have collected a whole pantry of Apple Cider. Oops.
In order to make a grain free waffle base for these carrot cake waffles, I mixed together almond flour, coconut flour, and arrowroot powder. The three mixed together provides enough structure that generally lacks in most grain free baking. If you are not a huge fan of carrot cake feel free to use this base and add different mix-ins.
I ended up topping off the carrot cake waffles with a honey cinnamon cream cheese. I use cream cheese that is actually made with Greek yogurt. It tastes awesome and is like half the fat! Anyways, these carrot cake waffles have spice, sweetness, and are sure to be a new family favorite. As a result, they are a great way to welcome fall into your home.
Click on any of the tools I use below to order directly!
Carrot Cake Waffles
- 2/3 cup Bob's Red Mill Super-Fine Almond Flour
- 1/3 cup Bob's Red Mill Organic Coconut Flour
- 1/4 cup Bob's Red Mill Arrowroot Starch / Flour, 16-ounce
- 1 tsp Salt
- 2 tsp Baking Powder
- 1 cup, Shredded Carrots
- 2/3 cup, Crushed Pineapple
- 3 Eggs
- 1/4 cup Big Tree Farms Organic Coconut Palm Sugar, Blonde, 2 Pounds
- 1 tsp Vanilla
- 1/4 cup Coconut Oil
- 1 tbsp Cinnamon
- 1/2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Ground Cloves
- 1 cup Almond Milk
- 1/2 cup Crushed Walnuts
- Maple Syrup
- Honey Cinnamon Cream Cheese
- 8 oz Greek Cream Cheese
- 1 tbsp Honey
- 1 Tsp Cinnamon
Turn on Waffle Maker to hot, Spray with oil to prevent sticking
In medium bowl, whisk together flours, spices, baking powder, and salt set aside
In separate bowl whisk together sugar, coconut oil, and vanilla until comibined
Add eggs and mix in
Add Almond Milk and Mix
Whisk in dry ingredients
Fold in pineapple, shredded carrots, and walnuts
Once waffle maker is ready, pour 1/4 of batter and allow to cook until indicator comes on letting you know they are done
Honey Cinnamon Cream Cheese
Mix cream cheese honey and cinnamon in a mixer until combined and softened
Pipe this on top of waffles
Drizzle maple syrup and top with extra chopped walnuts