I went without a waffle maker for a little while and I’m glad I made the leap back into the waffle world. The cream cheese frosting here isn’t necessary, but it also is, if you know what I mean. I thought about making just straight up 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.

Carrot Cake Waffles With Cream Cheese Frosting [Vegan]

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Cooking Time



  • 1¼ cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon corn starch
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup almond milk
  • 1 tablespoon cider vinegar
  • ½ cup maple syrup
  • 1 tablespoon vanilla extract
  • ⅓ cup water
  • ½ cup pecans, chopped
  • 2 carrots, grated
For the cream cheese frosting:
  • 1 cup almond milk
  • ¾ cup raw cashews
  • 1 teaspoon vanilla extract
  • ½ cup powdered sugar


To make the waffles:
  1. 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 ¾ cup batter per waffle. Mine took about 4 minutes in the iron, but yours may be different!
To make the cream cheese frosting:
  1. Combine all ingredients together in a high powered blender or food processor fitted with a blade. Blend until smooth and creamy.


Inspired by The Fat Free Vegan

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