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Carrot Cake Waffles

4-5 4″ waffles for only 163 calories and 85 cents!

Carrot Cake Waffles

Enjoy these waffles with your favorite topping
Course Breakfast
Servings 1
Calories 163 kcal


  • 60 ml Unsweetened Almondmilk Vanilla
  • 15 gram Applesauce Unsweetened
  • 33 gram Egg whites
  • 40 gram Carrot
  • 1 teaspoon Vanilla Extract
  • 30 gram All-Purpose Flour
  • 0.5 teaspoon Cinnamon
  • 0.12 teaspoon Nutmeg optional
  • 0.12 teaspoon Cloves optional
  • 0.5 teaspoon baking powder
  • 0.12 teaspoon baking soda
  • 1 teaspoon equivalent to sugar substitute like splenda
  • 1 dash salt


  • Grate the carrot.
  • Add all dry ingredients to one bowl and all wet ingredients to another. Mix each separately.
  • In the bowl with dry ingredients make a hole in the middle of the flour mix and pour the liquid in. Carefully combine the ingredients, do not over mix just combine until there is no longer any dry flour left.
  • Fold in the egg white until mixed.  Let stand for 5 minutes so the gluten develops and the batter gets thicker.
  • Cook according to your waffle maker's directions. Let the waffles rest on a cooling rack.


I make five to six 4″ waffles in a mini waffle maker.
Depending on your waffle maker you might have to use non-stick spray.
For crispier waffles check out this recipe:

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