Carrot cake waffles

Updated: Apr 2

The waffle diet continues, and I actually do think I might have lost a little bit... maybe weight or perhaps more likely my mind. However in these days I'll take what I can get and these carrot cake waffles are GREAT for breakfast or as actual cake. The best thing: Now you can also eat cake waffles and get your veggies too, and keep that good conscience. WIN:WIN.

Check out how the waffle diet started.


The other day I was testing the rösti waffle (recipe coming later) and it dawned on me: any root vegetable will make a great waffle. Also I have been off sugar, wheat, dairy, coffee and alcohol for almost three weeks and I NEED SOME FREAKIN' CAKE!!!! So, I decided to create the carrot cake waffle, the closest thing to the real deal so far.


First version I tried was the idea of a finely blended carrot batter - it was OK but tasted nothing like carrot cake - VERY disappointing.

Second version - SUCCESS!

And as with everything else in the waffle diet, it's fast and easy to make.



Carrot cake waffles

Yield: makes 3-4 waffles.

Prep time: 7 min Cooking time: about 3 minute per waffle.


Waffle Ingredients:


  • 1 banana - ripe

  • 1 tbsp. olive oil

  • 2 eggs

  • 1/2 tsp of ground cinnamon

  • 1/2 tsp of ground cardamom

  • a pinch of ground cloves ( cloves are important for the carrot cake real deal taste)

  • 4 carrots

  • 1 apple

  • 1 tbsp oat flour (blended rolled oats)

  • 1 tsp. baking powder

  • 1/4 tsp. salt

Optional ingredients (if you're feeling fancy):

  • 1 tsp poppy seeds

  • finely shredded lemon zest


Filling:

  • 1/4 of the shredded apple and carrot from the above ingredients

  • yoghurt (I used oat yoghurt)

  • whatever you like inside waffles

Step 1.

Peel and mash the banana with a fork (in a bowl). Add egg and and spices and mix well.


Step 2.

Peel and shred the carrots then shred the apple ( i didn't peel it) mix it and take 1/4 of the portion aside for filling.

Step 3. Combine banana mixture, carrot-apple mixture and the rest of the ingredients.


Step 4.

Turn on waffle iron, I set it on 5/6 spray with a tiny bit of oil. Place 1 large spoonful the middle of the waffle iron, close it up and cook for about 3-4 minutes.


Step 5.

Repeat step 4. two more times.

Step 6.

Serve the warm waffle filled with yoghurt, Shredded carrot and apple, poppy seeds and more lemon zest (or whatever you like)


Step 7.

Snap a picture, share it on social media and tag @dailystews (me) and then EAT!


TIP:

Keep the waffles warm on a rack in the oven at 175*c/345*F whilst you finish the rest of the waffles.

or reheat them the day after at 200*C/395*F for about 5 minutes.


Need more breakfast waffles - try the oat and banana staple breakfast waffle.

One wouldn't think so, however it seems to get easier and easier to make all of these waffles - who needs a stove anyway ?

I want to see how you guys are doing on the waffle diet, let me see your creations, tag me on your instagram story @dailystews and I'll give you some emoji love and lots of thumbs up!


Thanks for reading, stay home, wash your hands and call your co-worker and ask how things are - I personally talk to my colleague in California every day, even though there is 9 hours difference.


Don't forget to order groceries online from your local shops, you want them to be there when you are let back out again.

If you have suggestions or questions, feel free to reach out to me on Instagram underneath any of the waffle posts.


- Hannah

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copyright Hannah Grant 2020