Hi friends! It’s Friday and my brain is just kind of over this week, so let’s talk in bullet points and and discuss these crazy waffles, ok?
– First off, waffles! I went without a waffle maker for a little while and I’m glad I made the leap back into the waffle world. I based this recipe off of my favorite, fool proof waffle recipe and kind of just tinkered with it until I got a carrot cake waffle. The cream cheese frosting isn’t necessary, but it is, if you know what I mean. I thought about making just straight carrot cake, but after taking to Twitter and discovering that people just want breakfast cake in waffle form, waffles won out. I used pecans in this recipe, even thought I think walnuts are typically the nut of choice for carrot cake. I loved the flavors that pecans added to the already sweet and crispy waffles, so I’m sticking to the pecans from here on out. Also, if you want to know where to get lots of nuts for cheap, Amazon has become my new favorite grocery store.
– Speaking of waffles, for my faux Bachlorette party (I don’t want to wear a crown and drink through an inappropriate straw, no thank you!) we are having a waffle bar, YES! A few of my best out of town friends are flying in and spending a weekend full of eating, beer tasting and mimosa making. Since these carrot cake waffles are my new favorite I think they are for SURE in the rotation now. One of my good friends is gluten free, so does anyone have a bomb gluten free waffle recipe they have tried and loved? Suggestions appreciated!
– Continuing on with wedding things, I met with a florist last night and she told me that people have done some crazy wedding things. Like aerial dancers and bouncy castles at their weddings. I mean, no one would walk away from a bouncy castle wedding saying, ‘Man, that bouncy castle was the worst and not fun’, right? I kind of wish our venue could fit one now.
– Switching gears: I listen to podcasts to and from work and it makes the drive a little less frustrating and kind of prevents road rage from boiling over. My favorites right now are Listen Money Matters, Rich Roll, Smart Passive Income,and Chopped. Chopped is created by fellow food blogger, Marly and has already had some awesome guests on her show. If you want more podcast recommendations, my girl Sarah has a super comprehensive list that I’ve gotten a lot of good recommendations from!
– I’ve been trying to think about harder baking projects to challenge my skills and kind of get me out of my usual baking box. On my list so far are croissants, macaroons, meringue, and brioche. These recipes would noramlly be pretty straightforward, but making them vegan is just a little it harder. Keep your eyes out for them! If you don’t see them, that means I’m drinking wine and getting frustrated with my 5th batch of croissant dough.
Have a happy Friday and a lovely Easter weekend! Also, treat everyone at your family gathering and make carrot cake waffles and they will totally forget about that giant chocolate bunny (it’s hollow, why is it always hollow?!) everyone got for Easter.
Vegan carrot cake waffles are the perfect Easter weekend or springtime breakfast treat! They are like breakfast cake, but in waffle form.
- 1 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon corn starch
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon cider vinegar
- 1/2 cup maple syrup
- 1 tablespoon vanilla extract
- 1/3 cup water
- 1/2 cup pecans (chopped)
- 2 carrots (grated)
- For the cream cheese frosting:
- 1 cup almond milk
- 3/4 cup raw cashews
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- To make the waffles: In a large bowl, whisk together all of the ingredients, except for the pecans and grated carrot. Fold in the pecans and grated carrot, making sure everything has been whisked together and no streaks of flour remain. Spray your waffle iron with non stick spray and cook according to waffle iron instructions. I used about 3/4 cup batter per waffle. Mine took about 4 minutes in the iron, but yours may be different!
- To make the cream cheese frosting: Combine all ingredients together in a high powered blender or food processor fitted with a blade. Blend until smooth and creamy.