Spiralized Carrot Cake Waffle with carrots and a gold fork in the white tile background with a cloth with carrot illustration

Spiralized Carrot Cake Waffle

Share on facebook
Share on twitter
Share on pinterest
Share on email

This recipe makes it easy for you to eat your veggies. And your cake. And your waffles! This Spiralized Carrot Cake Waffle is breakfast and dessert all in one!

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

2

Icon of cutting board with knife on top in maroon red

PREP TIME:

10 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

20 minutes

Icon of clock in maroon red lines

TOTAL TIME:

30 minutes

INGREDIENTS

JUSTIN’S® Cinnamon Almond Butter (for drizzling)
2 tablespoons Coconut Oil
2 cups Carrot “Noodles” (Spiralized Carrot)
2 tablespoons Pineapple, finely chopped
2 Eggs
¼ teaspoon Sea Salt
½ teaspoon Cinnamon

Optional:
Pecans, chopped

DIRECTIONS

1. Heat one tablespoon of the coconut oil in a pan over medium-high heat.

2. Sauté the spiralized carrot until soft, about 5 minutes, stirring frequently.

3. Transfer to a large bowl and add in the pineapple.

4. In a small bowl, whisk together the eggs, sea salt, and cinnamon.

5. Pour the egg mixture into the carrot bowl and stir well.

6. Heat the waffle iron and grease with the remaining tablespoon of coconut oil.

7. Place the carrot mixture in the center of the waffle iron and cook as directed by your waffle iron.

8. Remove gently with a fork, drizzle with the JUSTIN’S® Cinnamon Almond Butter, and top with chopped pecans.

This Recipe Serves 2

INGREDIENTS

JUSTIN’S® Cinnamon Almond Butter (for drizzling)
2 tablespoons Coconut Oil
2 cups Carrot “Noodles” (Spiralized Carrot)
2 tablespoons Pineapple, finely chopped
2 Eggs
¼ teaspoon Sea Salt
½ teaspoon Cinnamon

Optional:
Pecans, chopped

DIRECTIONS

1. Heat one tablespoon of the coconut oil in a pan over medium-high heat.

2. Sauté the spiralized carrot until soft, about 5 minutes, stirring frequently.

3. Transfer to a large bowl and add in the pineapple.

4. In a small bowl, whisk together the eggs, sea salt, and cinnamon.

5. Pour the egg mixture into the carrot bowl and stir well.

6. Heat the waffle iron and grease with the remaining tablespoon of coconut oil.

7. Place the carrot mixture in the center of the waffle iron and cook as directed by your waffle iron.

8. Remove gently with a fork, drizzle with the JUSTIN’S® Cinnamon Almond Butter, and top with chopped pecans.

This Recipe Serves 2

Great Summer Recipes
Paleo Almond Butter Crusted Chicken on parchment papers with cut baby tomatoes and lemon slices on a wooden serving tray

This Paleo Almond Butter Crusted Chicken is anything but average. I’ve added JUSTIN’S® Classic Almond Butter in the marinade to complement the chicken. I also use almond meal instead of bread crumbs and I promise you, the taste isn’t compromised. My family loves this recipe for dinner, and I think yours will too!

 

Dark Chocolate Hazelnut and Coconut Truffles in cupcake wrappers on a marble tray on a white background bird's eye view

You know what’s a great word? Truffle. It’s kind of silly, but fun to say—and even more fun to eat! My recipe for Dark Chocolate Hazelnut & Coconut Truffles puts JUSTIN’S® Chocolate Hazelnut and Almond Butter, shredded coconut, and dark chocolate chips together to create something wonderful. They’re great for parties, gatherings, or just a fun little treat. Enjoy!

 

White Chocolate Almond Butter Mummies on a wood top with cutlery, straws, peanut butter jar in the background

You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!

Chocolate Hazelnut and Almond Dessert Hummus on a clear glass with strawberries in the background

I was recently informed that eating JUSTIN’S® Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.