Carrot Cake Waffles (Paleo/Grain Free)

I'm always a little cautious about posting things like this, because I consider them a once in a while treat and hope people don't take it as a suggestion to eat waffles or pancakes every morning.  But...when I saw a conventional recipe for Carrot Cake Waffles on Pinterest I just knew I had to try my hand at revamping the recipe to be Paleo friendly.  These are very, very good, in fact my biggest problem has been not eating to many!  If you love the flavors of Carrot Cake these are a really fun and tasty waffle.  And if you can do dairy then by all means please use the recipe for the Maple Spread, they make them even tastier!

Paleo Carrot Cake Waffles (Grain free ) 
Revised 11/09/12

2 cups of Honeyville almond meal
1/2 tsp. sea salt
1 tsp baking soda
2 tsp cinnamon ( I like saigon)
1/2 tsp nutmeg
1/2 tsp allspice

2 TBSP maple syrup
1 can of full fat coconut milk  1/2 cup canned coconut milk full fat (be sure to fill it a generous 1/2 cup)
4 large eggs, separated
2 tsp vanilla
1/4 cup melted extra virgin coconut oil, plus 2  TBSP 
1 tsp finely grated orange zest

1/4 cup finely shredded coconut (this is optional,  I do it without quite often)
3/4 cup organic raisins (these are optional too)
3/4 cup finely chopped walnuts
1 1/2 cups finely shredded carrots

In a small bowl combine dry ingredients, mix well and set aside.  In a separate  bowl combine the coconut milk, egg yolks, melted coconut oil and vanilla, mix to combine.  And then add the dry ingredients to the wet and mix well.  Add the carrots, raisins walnuts and orange peel and stir to mix.  
 In another separate bowl, beat the eggs whites on medium  with a hand mixer until peaks form. Then fold them into the batter carefully.  Preheat your waffle iron and lightly grease with some coconut oil.  Then add some batter to your waffle iron, it will be kind of thick so I just scoop it and let it spread out when I close the lid.  Then cook according to the instructions for your waffle iron.  I was using close to 1 cup of batter and cooking mine for 4-5 minutes and they were perfect.

Maple Spread

1-8 oz. package organic cream cheese
1 stick (1/2 cup) 1/4 cup organic pastured butter
1/2 tsp vanilla
1/4 cup pure maple syrup

Be sure your cream cheese and butter are at room temperature ( you can make this ahead if you like and refrigerate until ready).  Combine all the ingredients and mix until well combined.  Then spread over your waffles and enjoy!

Finely shredded carrots and orange zest.

Egg Whites whipped.

Ready to mix in the add ins.

My Batter all ready to go.

One waffle ready to remove from the waffle iron.

Waffles with Maple spread and a drizzle of pure maple syrup.

One Carrot Cake Waffle with Maple Spread and a drizzle of Pure Maple Syrup. 

My daughter who loves to help and always wants to be in every picture.