Is there anything better than a hot waffle? I love these Carrot Cake Waffles because it’s kind of like a fresh baked cookie. Slightly crispy on the outside and served warm this breakfast could double as dessert. These waffles would be great to serve at a get together, or you could have the batter in the fridge for quick breakfasts in the morning. I have even used this batter in mini muffins for a car trip and they turned out great! Any way you make them, these are sure to be one of your family’s favorite treats.

If I could serve you one of these right now, you would swear that these waffles were made with traditional carrot cake batter. By tasting them, you’d never guess that these waffles are actually good for you. I mean, Look at all that wholesome goodness! These waffles have no added sugar or grains and are loaded with superfoods yet they taste like a treat you’d get at a fancy breakfast joint. Say hello to your family’s new favorite breakfast!

Here is how to make Forking EPIC Carrot Cake Waffles…

Start by mixing pumpkin, figs, eggs, and coconut milk in Vitamix or food processor. I like to process the mixture until the eggs get a bit fluffy. Preheat your waffle iron while the pumpkin is mixing.

Add ginger to the batter and process on high to get it well incorporated into the pumpkin.  I love to use grated fresh ginger but always keep some freeze dried ginger in the pantry for the times I run out.  Mix in the rest of the seasonings and vanilla. *I really like my waffles extra “spicy” so I add a ton of ginger, cinnamon, and nutmeg. Think spice cake with a bunch of awesome stuff thrown in the mix.

In a large mixing bowl, stir in the grated carrots, coconut, dried cranberries, and all of the seeds. 

Use coconut oil to heavily coat the waffle iron before adding mounds of batter to each section of your waffle iron. I have a deep Belgian waffle iron and used about 3 tablespoons of batter for each mound. Cook waffles for apx 2-3 minutes (time varies depending on your iron temp) 

I love to get butter in all the nooks and crannies, so I put a tab of butter onto each section of the waffle and quickly melt it with the top of he waffle iron. Mmmmmm! No syrup needed with these bad boys!!

I like to make the batter in advance and keep it in the fridge until I am ready for a fresh waffle. You could also cook all the waffles and store them in the freezer. Pop them in the toaster when you need a quick on the go breakfast. 

I would love to know what you think about these awesome Carrot Cake Waffles. Leave me a comment or tag me in a social media post!