Carrot Cake is hands down my favorite cake in the world. I treat myself to it every once in a while when I feel like I deserve it, it’s all part of a balanced diet of course. Knowing my limits, when to treat myself and when to be extra conscious becomes a habit that you must master for health, not only physical health but emotional and psychological as well.
I have not had any sweet, dessert type cravings during my pregnancy (Thank God). I’ve been eating tons of fruit, especially citric fruits and eeeeeverything with lime. However, this morning I did wake up feeling the urge for some carrot cake.
Last night I had planned to make balanced waffles in the morning because I saw my waffle maker a bit abandoned in the closet while starting to arrange the room for the baby, soooo carrot cake craving + abandoned waffle maker = carrot cakes waffles!
I hope you enjoy this beta-carotene infused waffle recipe. They are crispy on the outside and moist on the inside with just the right level of sweetness.
*Recipe is for one big Belgian waffle
- 1 cup of spelt flour
- 1 tsp baking powder
- 1tsp chia seeds
- 1 tsp ground flaxseeds
- ¼ of cinnamon
- ½ cup finely grated carrots
- 1 cup of unsweetened vanilla almond milk
- ½ cup of virgin coconut oil melted
- 1 tb of pure maple syrup or honey
- ½ tsp vanilla extract
- Handful of walnuts
- Coconut syrup for topping
- Mix all dry ingredients in a big bowl (flour, baking powder, chia seeds, ground flaxseeds, cinnamon, and walnuts)
- Mix all wet ingredients (grated carrots, almond milk, coconut oil, honey or maple syrup, and vanilla extract) and add them to the dry mixture. If the mixture seems grainy due to the carrots, you might have to blend it and add an extra splash of almond milk.
- Scoop appropriate amount into the waffle maker.
- Top with coconut syrup and extra walnuts!
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