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

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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!

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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

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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

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