One of the biggest internal debates I have is sweet or savoury. It seems that this one decision sets up my entire day. If I go savoury, it’ll most likely keep me full for more of the morning, but tends to be a bit greasier. However sweet is like having dessert for breakfast!…you see where the struggle begins.
Most mornings, savoury wins. I love the ease of throwing a few eggs in a pan, pop in a piece of bread in the toaster and you’ve got breakfast. Then every once in awhile I get this craving for a big stack of a sweet treat. Maybe that is where the true struggle lies, as M prefers waffles and I prefer pancakes. So who wins out you may ask, well I would think the title of this post would give it away.
In the wise words of a famous poet, “I’m makin’ waffles!”
True fluffy and yet slightly crisp Belgian waffles are amazing, the gold standard in the waffle making world. And having a plain waffle is great; its simple and reliable. However, if you are anything like me with a fridge and pantry full of random ingredients, you can never do just simple. Especially when you have about 20 huge carrots, and are tired of seeing them take over your entire drawer in your fridge (just me?).
Now I am not saying this recipe uses 20 huge carrots, because that would be carrot with a hint of waffle. And what I’m really going for is waffle with a nice carrot undertone. That being said, you can use more or less carrot depending on how carroty you want it.
Keep in mind that the flavour of carrot is not overly powerful. What truly brings the waffle together is the cinnamon and nutmeg. These spices lend the waffle to that aroma of carrot cake baking in the oven. Yet, instead of waiting 40 minutes to bake, you can get a delicious carrot cake waffle in a few minutes!
Although these may seem healthier, yes they have carrot (vitamin c), eating a huge stack sadly does not mean you have eaten your 5 servings of vegetables for the day. Not to mention the sugar in the waffle and the syrup I am sure you will be putting on top. So have a treat this morning or next morning or the morning after that. We all deserve a little cake and waffles for breakfast every once in awhile.
Carrot Cake Waffles
Ingredients
- 1 cup milk, room temperature
- 2 eggs, room temperature
- 3 tablespoons coconut oil, melted
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinammon
- 1/4 tsp ground nutmeg
- 1 1/4 cup shredded carrot
Directions
- Step 1 Preheat the waffle iron
- Step 2 Whisk together milk, eggs, and coconut oil in a small bowl
- Step 3 Combine dry ingredients in a large bowl and mix with fork
- Step 4 Pour wet ingredients into the dry ingredients and stir combine, do not over mix!
- Step 5 Gently add in the shredded carrot
- Step 6 Pour batter into waffle iron and cook until desired level of golden