These are amazingly tasty waffles. We quite enjoyed them on a cold Sunday morning.

Cardamom Carrot Waffles with Maple Raisin Syrup

Yield: 6 double waffles

for the waffles:

  • 1 & 1/2 cups flour
  • 3/4 cup finely grated carrots
  • 1 & 1/2 teaspoons cinnamon
  • 1 teaspoon cardamom
  • 1 & 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons brown sugar
  • 2 egg replacements (like No Egg by Orgran)
  • 1 cup soy milk
  • 1 teaspoon vinegar
  • 2 tablespoons vegetable oil

for the maple raisin syrup:

  • 1/2 cup raisins
  • 1 cup boiling water
  • 2 tablespoons maple syrup
  • pinch of cinnamon (optional)
  • 1 teaspoon corn starch to thicken

Cardamom Carrot Waffles with Maple Raisin Syrup


Make the syrup first.

to make the maple raisin syrup:

  1. Bring a cup of water to boil and put the raisins in. Remove from the heat and allow the raisins to swell.
  2. Shortly before serving the waffles, mix the cornstarch with a bit of water. Add to the raisin water and once again heat.
  3. Add the maple syrup and stir until the mixture has thickened and become clear.

to make the waffles:

  1. Peel and grate the carrots
  2. Mix the flour, cinnamon, cardamom, baking powder, baking soda, brown sugar and sat in a large bowl.
  3. In a separate mix the vegan egg replacements with the oil.
  4. Add the vinegar to the soy milk to make a vegan soy “buttermilk”.
  5. Add the vegan soy milk to the oil and egg replacement and mix well.
  6. Add the wet ingredients to the dry and mix well.
  7. Fold in the carrots.
  8. If the batter is too thick, add a bit more soy milk.
  9. Preheat the waffle iron.
  10. When the waffle iron is 200 F / 92 C  or the indicating light is green, spray the iron plates with cooking oil and spoon the batter onto the plate.
  11. Cook for 4 minutes or until golden brown.
  12. When the waffle is ready, serve or keep warm in the oven until all the waffles are ready.
  13. Serve the waffles with the raisin syrup poured over the top.


adapted from