I think I've had more than enough time to really perfect this recipe, it's due time that I FINALLY share how to make the best breakfast of all time - carrot cake waffles!
This is the moment we've all been waiting for! This entire year you all have had to put up with me teasing, taunting, and posting photos of this delicious breakfast treat! I don't think I've ever loved a recipe as deeply as I do this one. I've been eating a waffle for breakfast almost every single day for nearly six months. That in itself says a lot about how freaking tasty this waffle recipe is!
When I first created this recipe, I set out to make a treat to curb my sweet tooth in the morning. At breakfast, I genuinely crave sweet over savory. But since getting in a hefty dose of sugar first thing in the AM isn't the most health conscious move, this recipe had to be one that put nutrition at the forefront. I'm a huge fan of getting in vegetables at every meal, including breakfast. Their fiber content keeps you feeling fuller for longer as well and provides you with a hefty dose of micronutrients, including beta carotene! With sugar content and veggies being the two most imperative parts of this recipe, the idea for these waffles was born.
But wait, that's not all! This is the meal I eat after my workout in the morning. It would be absolutely insane not to make these protein waffles. I've never talked about it over on Instagram, but PLOT TWIST; these waffles are protein packed!
A protein filled sweet treat for breakfast, what's not to love?!
Ok, I've teased and talked enough about this amazing breakfast staple. So without further ado, I present the recipe for my carrot cake waffles!
Carrot Cake Waffles
Time | 30 Minutes
Difficulty | Easy
Serves | 1 Person
Ingredients
1 cup of grated carrots
1/4 cup of waffle mix
1/2 a scoop of vanilla protein powder*
1/4 cup of egg whites
1/4 cup of pumpkin pureé**
1/2 tsp of vanilla extract
1/2 tbsp of brown sugar***
1/4 tsp of ginger
1/4 tsp of nutmeg
1/2 tsp of cinnamon
A large pinch of salt
Water or milk to ideal consistency
Instructions
Begin by grating carrots until you have roughly 1 cup. Set aside 1/4 cup of grated carrot to use as topping later, put the rest of the grated carrot in mixing a bowl.
To the bowl, add in your favorite waffle mix, the vanilla protein powder, pumpkin, egg whites, ginger, nutmeg, and cinnamon.
Thoroughly mix the contents of the bowl before adding the vanilla extract and water or milk.
Heat a waffle iron and pour half of the patter into the iron. Cook to your desired doneness. I like my waffles to be extra crispy!
Once the first waffle is finished, repeat step 4 for the second waffle.
Stack the waffles, sprinkle on the extra carrot, and top with maple syrup, nut butter, and/or some whipped cream!
*This comes out to about 2 heaped tablespoons worth of protein. I find that whey protein cooks better than plant proteins but experiment and find what makes the recipe taste best to you!
**I've also experimented with using zucchini puree as a lower carb alternative. I can assure you, it works perfect and doesn't alter the flavor! Just keep in mind not to use as much milk or water later on.
***I like to use either light brown sugar or this Truvia brown sugar blend.
My favorite topping for this recipe is a peanut butter cream cheese spread! Trust me on this one, not it's not as crazy as it sounds. I'd been topping these waffles with peanut butter since day one, but a friend recently gave me the idea to make a cream cheese spread.
To make the spread, in a bowl combine:
2 tbsp of powdered peanut butter
1 tbsp of peanut butter
1 tbsp of cream cheese
Use a little water, and maybe a small pinch of salt, and mix those three ingredients until they form a creamy, frosting-like mixture! Spread it across your waffle, sprinkle the carrot you saved on top, and then finish off with a nice pat of butter or a drizzle of maple syrup.
Thanks for being oh-so patient with this recipe. Happy munching friends!
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