Whole Wheat Spiced Carrot Cake Waffles
Whole wheat spiced carrot cake waffles topped with coconut whipped cream. The perfect weekend breakfast or brunch.
Servings 6
Ingredients
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1 1/2 cup milk of choice
- 4 tablespoons butter or margarine, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose whole wheat flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup finely shredded carrots
Instructions
- In a medium bowl, whisk together the eggs, apple sauce, milk, melted butter and vanilla. Add the remaining ingredients and mix until well combined.
- Spray the inside of the waffle maker with oil or lightly coat with butter.
- Turn on the waffle maker to your desired setting (I used dark).
- Scoop about ¾ cup of the waffle batter and spread on the waffle maker.
- Close and let cook for 5-6 minutes or until cooked to your liking. This will make the crisp on the outside and soft on the inside.
- Serve with coconut whipped cream, walnuts, raisins, maple syrup or other desired toppings.
Notes
Suggested toppings: Maple syrup, whipped cream or coconut whipped cream, chopped walnuts, raisins.
To make coconut whipped cream: Put a can of full fat coconut milk in the fridge overnight or for at least 18-24 hours. The can of coconut milk should separate into coconut water and coconut cream. When you’re ready to make the coconut whipped cream, open the can and scoop out the coconut cream into the mixing bowl. Store the coconut water in an airtight container in the fridge (I like to use it in a smoothie). Using a hand mixer or a stand mixer, whip the cream until fluffy, about 1-2 minutes. Feel free to add a touch of plant-based milk if it’s too thick or a touch of vanilla extract for flavor.