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

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

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!


Scale

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. 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.

Notes

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


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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