Description
The BEST gluten-free carrot cake waffles made with sorghum flour and loaded with carrots and spices.
Ingredients
Scale
- 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
Instructions
- Combine the dry ingredients in to a large bowl and whisk to combine.
- Use a box grater to shred the carrots. Set aside. (see notes).
- In a large bowl combine the eggs, milk, oil and honey in a bowl and whisk to combine.
- Add the dry ingredients to the wet ingredients and whisk to combine.
- Add the shredded carrots and mix. Let batter rest for about 5 minutes
- 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.
Notes
- 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