These waffles scream Easter brunch, which was my vibe when the idea popped into my head. You know how you get some ideas and you’re like ‘Yes – that will be amazing!’. Then you give it a shot and it’s an unmitigated disaster? These were the exact opposite to that. They turned out exactly as I wanted them to. Like the contents of my imagination had magically fallen onto a plate and then into my mouth. Well I helped it into my mouth but the rest, the rest was magic.
Magic that you can now recreate at home. They don’t take long to make at all, you just need a grater, a bowl, something to mix with, and a waffle maker. If you don’t have one, maybe borrow one? If you don’t know anyone with one… get new friends! Or just try making these as pancakes. I haven’t tried that because I’m the friend with a waffle maker.
These are lighter in texture than an actual carrot cake, which gives them the necessary waffle texture. But they have all the sweet carrot and warm spice flavour and that deep golden brown colour you would expect of a carrot cake.
You can top these with the yoghurt sauce suggested in this recipe, or try them with coconut cream or mascarpone. The yoghurt sauce and waffles are also great with fresh fruit.
The yield for this recipe always ends up being 7 for me, but it should be between 6 and 8 depending on the size and shape of your waffle maker.
1/2 cup yoghurt
3/4 cup milk
1/4 cup maple syrup
1 tsp vanilla extract
2 cups grated carrot
2 cups spelt flour (could use wholemeal flour instead or a gluten free flour)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
2 Tbs coconut sugar
1/4 cup coconut oil
Cinnamon and Maple Yoghurt
1/2 cup unsweetened greek yoghurt
1 Tbs maple syrup
1/2 tsp cinnamon
a few drops vanilla extract
To serve: 2 Tbs pumpkin seeds
Whisk together the yoghurt, milk, maple syrup and vanilla in a large bowl. Add the carrot and mix well to combine.
In a smaller bowl sieve, or just mix together with a fork, the flour, baking soda, baking powder, cinnamon and coconut sugar.
Combine dry ingredients with wet, mix well. Add the coconut oil and mix thoroughly.
Preheat your waffle maker according to machine instructions. Add the recommended amount of waffle mixture (this is just under half a cup for my machine but it will depend on the size of yours). The mixture will spread, I usually pour my mix into the middle using an ice cream scoop (2 scant scoops), then use the back of the scoop to spread out slightly until an inch from the edge.
Cook until golden brown on a medium high setting (4 on the Cuisinart is best, leave for 2 more minutes past the beep). Remove from the machine and either eat immediately or transfer to a wire rack in a just warm oven.
Mix the ingredients for the cinnamon and maple yoghurt together and serve with a dollop of the yoghurt in the middle, sprinkled with pumpkin seeds.