Carrot Waffles With Coconut Cream 5.000

Deb Lindsey for The Washington Post

Mar 21, 2016

Think of these hearty holiday brunch waffles as a quicker delivery system for the flavors of carrot cake -- minus the nuts and raisins. The coconut cream is surprisingly good.

We like separating the waffles into quarters, for easy eating. You'll need a large Belgian-style waffle iron.

Make Ahead: The coconut milk for the coconut cream needs to be refrigerated overnight. The coconut cream can be prepped and refrigerated a day in advance.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5 servings; makes 5 large belgian-style waffles

  • For the coconut cream
  • Two 14-ounce cans full-fat coconut milk, refrigerated overnight
  • 1/3 cup sifted confectioners' sugar
  • Vanilla extract
  • For the waffles
  • 4 cups spelt flour (may substitute a blend of white and whole-wheat flours)
  • 4 teaspoons baking powder
  • 1/4 cup ground flaxseed
  • 1 teaspoon ground cinnamon
  • Sea salt
  • 2 cups scrubbed, grated carrots (from 4 large carrots)
  • 4 cups almond milk, at room temperature
  • 1/2 cup liquefied coconut oil
  • 2 teaspoons vanilla extract
  • 1/4 cup maple syrup, plus more for serving


For the coconut cream: Scoop the chilled, thick/solidified portion from both cans of coconut milk into the bowl of a stand mixer or handheld electric mixer; reserve the remaining, watery coconut milk for another use. Beat on medium-high speed for 3 to 5 minutes, until fluffy, then stop to add the confectioners’ sugar and a few drops of vanilla extract; beat just until incorporated. Transfer to an airtight container and refrigerate until ready to use (and up to 1 day). The yield is 2 cups.

For the waffles: Preheat your waffle iron; preheat the oven to 200 degrees and place a baking sheet with a wire rack seated in it on the middle rack.

Whisk together the spelt flour, baking powder, flaxseed, cinnamon and a pinch of the sea salt in a mixing bowl.

Combine the carrots, almond milk, coconut oil, vanilla extract and maple syrup in a large liquid measuring cup, then pour that mixture into the flour mixture, stirring just until there’s no trace of dry ingredients left.

Scoop about 1 1/3 cups of the batter onto the waffle iron and cook for 11 to 12 minutes (longer than the waffle iron may indicate) or until the edges are slightly crisped. Transfer to the oven while you repeat to use all the batter.

Serve warm, topped with the coconut cream and syrup.

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Recipe Source

Adapted from “The Love & Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking,” by Jeanine Donofrio (Avery, 2016).

Tested by Kara Elder.

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