On Thursday, I had a Freezer Cooking Day (more details coming today about how it all went down!) and I tried a few new recipes — including .
In all honesty, I wasn’t sure that I would be impressed with the recipe. I really only made it because we had some carrots that needed to be used up. And once I made the batter and saw just how many carrots it really called for, I was even more unsure as to whether any of us would really like the waffles.
But it turned out to be a winner recipe. Jesse especially loved them and kept raving about how good they were. He was all, “Do we have any more of those Carrot Waffles and can I have them for breakfast tomorrow, too?”
In typical Crystal fashion, I tweaked the original recipe. Because, of course! 😉
So I wanted to post my updated version since I think it may actually be better than the original (though it uses sugar, not Stevia, so it’s not quite as healthy!)
Carrot Cake Waffles
- 1½ cup flour (I used all purpose flour. The original recipe calls for whole wheat flour.)
- 1/4 cup sugar or coconut sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- 2 eggs
- 1½ cups unsweetened almond milk
- ¼ cup coconut oil
- 2 Tablespoons maple syrup
- 1½ cup shredded carrots (about 4-6 large carrots)
Mix all dry ingredients together. In a separate bowl, mix together wet ingredients except for the carrots. Stir in dry ingredients and mix together. Fold in shredded carrots.
Bake waffles on a pre-heated waffle iron sprayed with cooking oil or coated in melted butter or coconut oil. The batter is quite runny, so you’ll want to make sure to bake these until they are completely browned — otherwise, you might struggle to get them off the waffle iron!
Make 5-6 waffles. Adapted from .
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