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Carrot Cake Waffles…

Tomorrow is the first day of fall and makes me so incredibly happy. This is by far my favorite time of year! I want to be outside enjoying the cool air as much as possible, I want to eat comfort foods like beef stroganoff and sweet potato chili, and I want to go on long runs, and enjoy a warm breakfast (paleo treats) afterwards.  I’ve been wanting to make some carrot cake lately but my son requested waffles this morning so figured we could compromise.
Is your mouth watering yet?
I added some coconut butter, which is highly addictive by the way, but my husband said he actually just prefered it with just regular butter and lots of maple.. That just leave more coconut butter for me!  Tate LOVED them, but without the walnuts so next time I will make them without. We did have leftovers so he keeps asking for more of his “pumpkin bread”. It does remind me of pumpkin bread, which in my opinion, is a good thing!
Either way, these are pretty darn good! It’s almost like you could taste fall!
Oh and I almost forgot! Y’all come see me next weekend (Sept 27th and 28th) at Dr. Bhatia’s office at ACHIM for the Kids Nutritional Event, if you can find time between soccer, football, and lacrosse games! I am starting at 9:30am on Saturday, so hopefully y’all can come for an hour before your hectic day begins.  See last post for details.
Enjoy your Sunday!
Carrot Cake Waffles
Prep time:
Cook time:
Total time:
Serves: 2-4
  • 2/3 almond flour
  • 3 tbsp coconut flour
  • 4 tbsp grass fed butter, melted
  • 4 tbsp maple syrup
  • 3 eggs
  • 1/4 tsp celtic salt
  • 3/4 tsp baking soda
  • 1 tbsp cinnamon
  • 1 1/4 tsp ginger
  • 1 1/4 tsp nutmeg
  • 1/3 cup coconut milk
  • 1 cup shredded carrots
  • chopped walnuts and raisins or currants, as desired
  1. In a blender, finely chop your carrots.
  2. In a small bowl, mix wet ingredient together.
  3. In a medium bowl, mix dry ingredients together.
  4. Combine the wet and dry ingredients together in the medium bowl and mix until blended well.
  5. Fold in raisins/walnuts.
  6. Pour in a waffle iron and cook about 3-4 minutes or until finished. Don't lift the waffle iron too soon as it will stick. Mine is a non-stick so I just poured in the batter as is but if yours isn't you may want to spray some coconut oil to cover the top and botton grill of the waffle maker.
  7. Drizzle some maple syrup and enjoy the waffles with a side of bacon or sausage or some other yummy, salty protein!
  • Kathy - I’m thrilled to have found both of you ” Stir it up” and “Multiply Delicious!!!!! Amazing recipes and tons of wonderful information!!!! Thank you,

  • Leane - Landria, I have “liked” your FB page and Heather’s FB page. I found you through Dr. Taz and attended your kids back to school nutrition class at her offices last month. I am OBSESSED with your webpage/blog. I am now a cooking maniac trying to try everything you post. Yum! Thank you! LeaneReplyCancel

  • Jamalee Stone - I just began eating paleo and am always looking for inspiring stories and recipes. Thank you for sharing your information with the paleo world!

    P.S. I liked your two Facebook pages!

    Jami StoneReplyCancel

    • landriav - Thanks Jamalee! Just be sure to paste this onto the comments section under the “Giveaway” post. Thanks!!ReplyCancel

  • Laura - I would love to make these for my guests, I love carrot cake, but waffals would be greatReplyCancel

  • sheilah j - is it safe to assume you mean 2/3 CUPS almond flour?ReplyCancel

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