3/13/2015

vegan carrot cake waffles

Yum

Carrot cake is one way to sneak in some unexpected vegetables. Sort of. Not exactly virtuous but not exactly, well, not. While the cake itself is hard to beat, you can't really go around eating cake for breakfast. I mean, I won't stop you, but it wouldn't necessarily be an advisable start to your day (unless it was your birthday, in which case: what the hell).


But instead of my birthday, it was just a regular, snowy winter Sunday when these beauties came to life. One peek out the window on a morning like that, and you know it's waffle weather.

For this recipe you'll need:

1 cup whole wheat flour
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon cardamom
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons brown sugar
1 cup unsweetened almond milk
1 teaspoon vanilla extract
1 cup finely shredded carrots
1/4 cup shredded coconut, unsweetened (optional)
1/4 cup golden raisins (optional)
1/4 cup chopped pecans (optional)


Begin preheating your waffle iron on your desired setting. In a medium mixing bowl, whisk together your flour, spices, salt, baking powder and brown sugar. In a separate bowl, stir together your milk, vanilla and carrots. Fold your dry ingredients into your wet. If you plan on using the coconut, raisins and pecans (duh, it's tradition), fold them in now, too.

Generously spray your waffle iron with nonstick spray. Add a ladleful of batter to the waffle iron and repeat until all the batter is used (makes about 4 large waffles).


Truthfully, I think you could make these even without the sugar. They've still got enough sweetness from the carrots, nuts and raisins and if you wanted to add a little coconut cream on top in lieu of cream cheese frosting, you would have yourself a winner and then some.


Want more waffles? Who wouldn't: