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Gluten-free Carrot Cake Waffles

  • Author: Jessi Heggan
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Category: Breakfast


The BEST gluten-free carrot cake waffles made with sorghum flour and loaded with carrots and spices.


  • 1 cup sorghum flour
  • 1 cup arrowroot flour
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 3 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 3 eggs
  • 1/2 cup milk (I used canned lite coconut milk)
  • 6 Tbsp coconut oil, melted
  • 2 Tbsp honey or maple
  • 1 cup shredded carrots (approximately 1 large or two small carrots)

Optional Toppings

  • Pecans
  • Coconut Chips
  • Butter/Ghee
  • Maple Syrup


  1. Combine the dry ingredients in to a large bowl and whisk to combine.
  2. Use a box grater to shred the carrots. Set aside. (see notes).
  3. In a large bowl combine the eggs, milk, oil and honey in a bowl and whisk to combine.
  4. Add the dry ingredients to the wet ingredients and whisk to combine.
  5. Add the shredded carrots and mix. Let batter rest for about 5 minutes
  6. Heat a waffle iron to high heat and grease with a little oil. Add 2-3 tablespoons of batter (dependent on your size waffle maker) to the hot waffle maker and follow according to manufacturer’s instructions.


  • I have tried using the grater attachment on my food processor and also just a standard box grater. I found that the texture of the waffles was a lot better when I grated the carrots with the box grater like THIS.
  • If you want to ensure that your waffles get really crispy make sure that your waffle maker is very hot. I use THIS waffle iron. 

Keywords: carrot cake, carrot cake waffles, gluten-free waffles, sorghum waffles, gluten-free carrot cake waffles