Recipe Collection: Carrot Cake Waffles |

Recipe Collection: Carrot Cake Waffles

admin July 18, 2013

There was one evening I couldn’t decide between waffles (which I love) or carrot muffins for breakfast the next day.  Then I thought…I’ll make carrot cake waffles, the best of both worlds!  When I mentioned this on Facebook, over 100 other people thought that was a good idea and some requested to see the recipe.  So, I am providing it today!

Soaked Carrot Cake Waffles


  • 3 c. white whole wheat flour
  • 3 1/2 c. buttermilk, divided
  • 1/2 c. butter
  • 2 eggs
  • 1/2 c. sucanat
  • 1 tbsp. baking powder
  • 2 tsp. sea salt
  • 1 tsp. cinnamon
  • 2 tsp. vanilla
  • 1 c. shredded carrots


The night before you want to make waffles, put your flour (freshly ground if you can) in a big glass bowl.

Pour in about 3 c. buttermilk, enough to make a very soft dough.


Stir it up, then cover it and let it sit at room temperature overnight.

dough mixed

In the morning, shred up your carrots.  It’s about 2 medium.

shredded carrot

Pour the remaining 1/2 c. of buttermilk in a large blender.

buttermilk blender

Add eggs. (I had helpers.)


Add the salt.

Add the baking powder.

baking powder

Add the cinnamon.


Add the vanilla.  I make my own.


Start blending the liquid ingredients.  We lost the blender’s “hat” somehow (that’s what my 22-month-old calls it and he is obsessed with it), so I’m using a towel.


Start adding the soaked dough in spoonfuls to the running blender.  I have no idea if this is the “right” way to make soaked waffles, but it’s how I’ve done it for months and it works for me.

dough in blender

Keep blending.  Add your sucanat.  I normally add it with the liquid ingredients but forgot this time.


After all the dough has been added and everything is blended, add the carrots and mix.

carrot in blender

Pour the batter into a preheated waffle iron.

waffles in iron

Close the waffle iron, cook for about 10 minutes or until done.

Serve with butter, whipped cream, or cream cheese frosting (coming next week).

soaked carrot cake waffles

How do you like your waffles?


This is the writings of:



  1. Have you ever tried this with a non-wheat flour blend?


  2. No way. Just stop. I can’t handle not having a waffle maker now! These look SOOO good! I wonder if I could just make them as pancakes until I get a waffle maker. Pinning this tasty treasure!


  3. Looks delicious! Do you know if the soaking needs to be done w/ some type of milk or can water have a similar effect on the grains? Thanks for sharing this! 🙂


  4. Your blender must be pretty big, right? Mine is only six cups and there was no way it would fit! I ended up just doing everything except the soaked flour, and then mixing by hand in a bowl. Just so that anyone else who might have a smaller blender isn’t surprised. 🙂


    • Mine is 8 cups. I believe that’s bigger than most. I think the mix made 6 cups, so it does fit in mine. Sometimes when I do big batches though I split it in half, which is also an option for those with smaller blenders. 🙂


  5. […] Kate at Modern Alternative Mama has a delicious recipe for Carrot Cake Waffles. […]


  6. […] Waffles: This one requires a little bit more prep than some of the others, but definitely worth it to have a hot breakfast on busy mornings. Check out these Lemon Poppy Seed Waffles and Carrot Cake Waffles. […]


  7. […] This one requires a little bit more prep than some of the others, but definitely worth it to have a hot breakfast on busy mornings. Check out these Lemon Poppy Seed Waffles and Carrot Cake Waffles. […]


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Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

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