carrot cake waffles

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. 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.

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.

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.

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???

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.

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!!

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.}

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Don’t miss this Ultimate Guide to Carrots!

carrot cake waffles

• Author: Katie Webster
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 waffles 1x
• Category: Breakfast
• Method: Small Appliance
• Cuisine: American

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Description

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!

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Scale 1x2x3x

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

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Instructions

1. Preheat waffle iron.
2. Make Wet Mix: Meanwhile, beat eggs, juice, oil, 3 tablespoons maple syrup in a large bowl. Stir in carrot, pineapple, raisins and walnuts.
3. Make Dry Mix: Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, salt and nutmeg in a medium bowl.
4. Combine: 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.

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Notes

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

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Nutrition

• Serving Size: 1 waffle
• Calories: 377
• Sugar: 13 g
• Sodium: 323 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Carbohydrates: 52 g
• Fiber: 5 g
• Protein: 9 g

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