last updated on October 30, 2026
If you need a quick, healthy brunch option, these carrot cake protein waffles are your best bet.
I love carrot cake flavor all year, but especially in the spring / summer. It just hits different. The carrots give these waffles a soft texture, and the cinnamon just brings it all together. Also! These are plant based! So if you are serving brunch to your vegan friend, or you are vegan, then these waffles are even better.
what is in these carrot cake protein waffles?
- almond milk
- apple cider vinegar
- vanilla
- oat flour
- vanilla protein powder
- baking powder
- cinnamon
- salt
- coconut oil
- maple syrup
- shredded carrots
My favorite protein powder to use for this recipe is Four Sigmatic’s plant based vanilla powder, but any kind will work!
Also, for this icing, I made a simple cream cheese icing out of cream cheese, powdered sugar and almond milk! If you need this to be plant based, use vegan cream cheese and you are good to go.
Need other brunch ideas? Try my ricotta pancakes with raspberry orange curd!
carrot cake protein waffles
Ingredients
carrot cake protein waffles
- 3/4 cup almond milk or any milk
- 1 tsp apple cider vinegar
- splash of vanilla
- 1/2 cup oat flour or any flour
- 1 scoop vanilla protein powder about 1/4 cup
- 1 tsp baking powder
- 1 tsp cinnamon
- pinch of salt
- 1 tbsp coconut oil
- 1 tsp maple syrup
- 1/2 cup shredded carrots
cream cheese frosting
- 4 tbsp plant based cream cheese normal cream cheese works too
- 1/2 cup powdered sugar
- splash of almond milk or any milk
Instructions
- In a small bowl, combine the milk, apple cider vinegar, and a splash of vanilla. Let it sit for 5 minutes.
- In a larger bowl, combine the dry ingredients (flour, protein powder, baking powder, cinnamon, salt).
- Add the coconut oil and maple syrup to the milk mixture and stir. Pour the wet ingredients into the dry ingredients and stir until just combined. Add shredded carrots and stir again.
- Grease a heated waffle iron and add the batter. If you want mini waffles, add about 1/4 cup of batter. For larger waffles, add closer to 2/3 cup.
- Top with your fav toppings! If you are making the cream cheese icing, here is how we make that: Combine the cream cheese and sugar. Add splashes of milk until you get the consistency you want. Enjoy!
What’d you think? I’d love to hear your thoughts or if you have any questions!