For the frosting:
Whisk or beat the coconut cream until it is fluffy. This takes a minute or two using a stand mixer.
Gently mix in the maple syrup and cinnamon. Set aside until your waffles are ready to top.
For the waffles:
Turn on your waffle iron and grease if necessary.
Whisk together the gluten free 1-to-1 baking flour, baking powder, cinnamon, ginger and salt.
Stir in the cashew milk, oil, maple syrup and vanilla extract.
Mix in the shredded carrots and chopped pecans.
Pour 1/4 of the carrot cake waffle batter onto the iron and close the lid.
Cook until the indicator light comes on or you have browned waffles that are cooked through and do not stick to the iron. This mixture will make 4 waffles.
Top with the coconut cream frosting and chopped nuts (and any extra shredded carrots).
Drizzle some maple syrup on top and enjoy.

For the frosting:
15 oz cold canned coconut cream (or 2 cans coconut milk with the coconut cream skimmed off - you only want the cream)
2 tablespoon maple syrup
1/2 teaspoon ground cinnamon

For the waffles:
1 1/4 cup gluten free 1-to-1 baking flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup cashew milk
2 tablespoon grapeseed or olive oil
3-4 tablespoon maple syrup
1 tablespoon vanilla extract
3/4 cup shredded carrots
1/4 cup chopped pecans, or nuts of choice, plus more for topping
1/4 cup raisins (optional)