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These Carrot Cake Waffles are a cross between a hearty, wholesome whole-wheat waffle and a slice of carrot cake. Read on to grab the easy recipe and enter to win a quart of my family’s home-made pure Vermont maple syrup.

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

Before we get to the maple giveaway, let’s talk for a second about these Carrot Cake Waffles, because you’re probably thinking what the heck are those??? And that I have completely lost my nut and gone to the dark side of recipe development. But I assure you my dear friends and readers that I haven’t! These Carrot Cake Waffles are not nearly as indulgent as they sound.

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

Really, I just took the concept of all of the naturally healthy goodies that you add into carrot cake batter: shredded carrots, raisins, walnuts and crushed pineapple, and folded it into a simple whole-wheat waffle batter.

I sweetened the batter up naturally with apple juice and a touch of our home-made maple syrup.

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

To top them off I piped on whipped cream cheese to sub in for cream cheese frosting. So even though they sound uber indulgent, they really are quite nutritious! One waffle provides nearly ¼ of your daily Vitamin A and Vitamin C. Each one has 9 grams of protein and 5 grams of hunger-busting fiber.

Carrot Cake Waffles | Breakfast | 30 minutes or less | White Whole Wheat Flour | Healthy Seasonal Recipes | Katie Webster

I made a quick 60 second video to show you just how simple they are to make.

Now, let’s move on to free maple syrup shall we???

Carrot Cake Waffles | Breakfast | 30 minutes or less | Easter | Healthy Seasonal Recipes | Katie Webster

The occasion? This spring my husband and I have launched our own maple syrup business. It’s called Little Hill Sugarworks, and we make craft-made small-batch pure maple syrup.

Carrot Cake Waffles | Breakfast | 30 minutes or less | Easter | Healthy Seasonal Recipes | Katie Webster

Right now we are exclusively selling our craft-made small-batch syrup, in these awesome bottles, along with signed copies of my cookbook, Maple {Quirk Books 2015.}. And you’re probably not surprised to learn that I’m just crazy enough to have started a little maple blog over there. *facepalm!!

Little Hill Sugarworks Craft-made Small-Batch Pure Vermont Maple Syrup.

So I wanted to make sure you all knew about Little Hill Sugarworks right from the get go. The Little Hill Maple website, and e-shop has only been out in the great big webosphere for two weeks and we’ve already shipped to more than 6 states! I’d love it if you headed over there to check it out. Please let me know if you see anything that’s off or out of place. I am sure there are many! AND before you go, please enter this giveaway to get a free quart bottle of our first batch of syrup shipped right to your door. {US only please.}

Carrot Cake Waffles | Breakfast | 30 minute recipe | Easter | Healthy Seasonal Recipes | Katie Webster

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carrot cake waffles
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Average: 3/5
48 ratings

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: 6 waffles

Serving Size: 1 waffle

Calories per serving: 377

Fat per serving: 15 g

Saturated fat per serving: 2 g

Carbs per serving: 52 g

Protein per serving: 9 g

Fiber per serving: 5 g

Sugar per serving: 13 g

Sodium per serving: 323 mg

carrot cake waffles

These Carrot Cake Waffles are a cross between a hearty, wholesome whole-wheat waffle and a slice of carrot cake. Ready is less than 30 minutes and packed with 9 grams of protein and 5 grams of fiber they make a nutritious and delicious breakfast!

Ingredients

  • 3 large eggs
  • 2/3 cup apple juice
  • 1/3 cup avocado oil or organic canola oil
  • 3 tablespoons dark pure maple syrup, plus more for serving
  • 1 cup peeled and shredded carrots, about 2 medium
  • 1 8 ounce can crushed pineapple, drained well
  • 3 tablespoons raisins
  • 3 tablespoons chopped toasted walnuts
  • 1 1/4 cups white whole-wheat flour
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoon cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon nutmeg
  • whipped cream cheese, optional

Instructions

  1. Preheat waffle iron.
  2. Meanwhile, beat eggs, juice, oil, 3 tablespoons maple syrup in a large bowl. Stir in carrot, pineapple, raisins and walnuts.
  3. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, salt and nutmeg in a medium bowl.
  4. Stir flour mixture into the egg mixture with a silicone spatula.
  5. Cook batter according to waffle maker’s instructions. Serve topped with whipped cream cheese and additional maple syrup if desired.

Notes

Can be prepared through step 3 up to 1 day in advance. Store wet mix in the refrigerator.

http://www.healthyseasonalrecipes.com/carrot-cake-waffles/

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