Carrot Cake Waffles


  • 2 c. whole wheat flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. sea salt
  • 1 Tbsp. cinnamon
  • 1/4 c. coconut
  • 1/2 c. carrots, ground or finely grated
  • 1/2 c. chopped walnuts
  • 1/2 raisins
  • 1/2 c. applesauce
  • 1 Tbsp. vanilla
  • 1/2 c. pure maple syrup
  • 1/4 c. canola oil
  • Approximately 1 1/2 c. Silk light soy milk


  1. In a medium sized bowl, mix all the dry ingredients together until well blended. Make a well in the center and add all the liquid ingredients, adding just enough soy milk to make it a pancake batter consistency. Stir gently until mixed.
  2. Spray a hot waffle iron with cooking oil spray and put 1/2 cup of the batter in the middle of the waffle iron and spread quickly to the edges. Close the lid and bake for 4 to 4 1/2 minutes per waffle. Serve with hot maple syrup.
Browse Cook(s): Linda Johnson Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.