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Vegan Carrot Cake Waffles with Cream Cheese Frosting //

Vegan Carrot Cake Waffles with Cream Cheese Frosting

  • Author: Abby Thompson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Breakfast


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


  1. 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!
  2. 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.