Raise your hand if you agree that Easter is basically the beginning of carrot cake season. Right?? You, know – like, how October 1st is the beginning of pumpkin season. I know some people aren’t so keen on having vegetables in their cake, but it’s not like it tastes like a salad! Carrot cake happens to be my favorite cake and it’s not because I’m a dietitian and there’s vegetables in it – I just loooove carrot cake! And, especially the cream cheese frosting. Yaaaaaas. And this Grain-Free Carrot Cake Waffles recipe is my new favorite way to eat waffles!
I also love German chocolate cake. Maybe I should turn that into waffles? Hmmm…..
Okay, I am literally salivating. Moving on.
I am stoked for Easter this year. Michael and I got the Thursday before Easter off for opening day of baseball. It’s a holiday in and of itself. We go to his brother’s house, we get pizza, we cheer for the Atlanta Braves. It’s a big deal for us. And, this year we’ll be spending the whole weekend at my parent’s brand new home! Yes! They have officially moved back to Oregon from Idaho, and Easter is our first holiday together since they’ve moved back. I know I’ve talked a lot about them moving back but I am just. SO. EXCITED. They’re my favorite people so how could I not shout about it all of the time??
After baseball, it’s time for Easter, which means carrot cake and family time. And pounce. Don’t know what pounce is? It’s basically the most competitive and fast paced card game you’ll ever play, and we take it very seriously in my family! Haha
Tips For Making These Carrot Cake Waffles:
* I used Trader Joe’s blanched almond flour. It has worked great in all of the recipes I’ve tried. Un-blanched almond flour may give a more tough consistency which is not what we’re looking for in waffles.
* Tapioca starch is the finest powder I’ve ever worked with and it will get literally everywhere if you aren’t careful. So be careful.
* I used the shred attachment on my food processor to shred the carrot. It took less than 10 seconds to shred. If you have a food processor, I highly recommend making things easy on yourself and using the shred attachment instead of shredding your carrot by hand.
* If you don’t have coconut butter, you can use coconut oil. I have not tried it in this recipe but I’ve used coconut oil multiple times when making waffles and pancakes. Replace 1 tablespoon of coconut butter with 1 tablespoon coconut oil.
* If you’re not a fan of a yogurt topping, butter and maple syrup are always a winner in my book. Or, you could also do a dollop of whipped cream. Yum!
* I haven’t tried making these waffles with any other flour combination so I don’t recommend making any substitutions. I wanted these waffles to be grain-free because I have to avoid wheat (IBS probs) and gluten-free flours tend to be very refined and not very good, in my opinion. 🙂
Okay, are you ready to make some super fluffy, perfectly sweet, Carrot Cake Waffles?? Let’s do this!
Carrot Cake Waffles
- 1½ cups blanched almond flour
- ½ cup tapioca starch
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon salt
- 1 large carrot, shredded
- 1 cup milk
- 1 tablespoon apple cider vinegar
- 2 eggs
- 1 tablespoon coconut butter, melted
- 1 teaspoon vanilla extract
- Creamy Yogurt Topping
- ½ cup Greek yogurt
- ¼ of a lemon juice
- 1-2 teaspoons powdered sugar
- 1 teaspoon vanilla extract
- garnish with walnuts and a drizzle of pure maple syrup
- Mix the milk and apple cider vinegar together in a small bowl and set aside.
- Heat your waffle iron up. I used medium to high heat setting.
- Whisk the dry ingredients together in a large bowl.
- Shred the carrot - I used my shred attachment on my food processor and it took 2 seconds!
- Whisk the wet ingredients together in a medium bowl, including the milk and apple cider vinegar mixture. Do not include the Creamy Yogurt Topping ingredients.
- Add the wet ingredients into the dry ingredients and stir with a spatula until just combined. No need to over stir it.
- Scoop your batter onto your waffle iron. I used a ⅓ cup measuring cup which was the perfect amount for the size of my waffle iron.
- Cook according to your waffle iron instructions.
- While you're cooking the waffles, mix together the Creamy Yogurt Topping by stirring all of the ingredients together.
- Drizzle the yogurt topping on your waffles and garnish with walnuts and pure maple syrup.
Carrot cake for breakfast?? You betcha!