Name: The Best Gluten-Free Carrot Cake Recipe // Simply Delicious
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8
Ingredients: 1/4 cup applesauce1 tsp vanilla1/4 cup avocado oil or any neutral vegetable oil2 flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)1/4 cup non-dairy yogurt1 cup almond flour3/4 cup gluten-free all purpose flour1 cup coconut sugar2 cups finely shredded carrots (use a food processor or hand grater)1.5 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves1 tsp baking soda1 tsp baking powderpinch of salt; 8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)1/2 cup maple syrup1 tsp vanilla; CinnamonChopped pecans

The Best Gluten-Free Carrot Cake Recipe // Simply Delicious

If you’re looking for a delicious gluten-free carrot cake recipe, this is the bomb! I think it’s better than my wheat flour recipe!!! It’s moist, not overly sweet, and super easy to make. We’re talking about a ONE-BOWL recipe. (That’s my kind of baking).

This gluten-free carrot cake is made with almond flour, a little gluten-free all-purpose flour, and lightly sweetened with coconut sugar which is a great lower glycemic sugar option than white processed sugar. Make it vegan by using flax egg and dairy-free yogurt. The 3-ingredient cream cheese frosting can be made vegan and is sweetened with maple syrup.

Make this cake for a holiday treat, family gatherings (your family will LOVE it), brunch, or a side kick to a hot cup of coffee! Yum!

Here are a few tips and preferences:

For the vegan cream cheese, I find Kite Hill to be a good brand. It’s made from almond milk and has clean ingredients

If you’ve never tried FRESH GRATED NUTMEG, you’ve got to try it. Just grating the nut-like spice will send you into aroma heaven, and the flavor is amazing. A few of these whole nutmegs will last a long time in your spice pantry.

I absolutely love my nut chopper. It’s quick, easy to clean, and chops nuts to the perfect consistency.
Make sure to not under-bake. Leave in for the full 60 minutes if needed. This is a very moist cake so depending on your oven it may need up to an hour. It does firm up a lot once cooled and once you leave it in the fridge.
Because this uses cream cheese, make sure to store it in a container in the fridge to keep the frosting from spoiling, and who doesn’t like a chilled piece of cake with frosting.

If you want more information on flax eggs, this is a good article that gives a nutritional analysis and compares them to chicken eggs.

Gluten-Free Carrot Cake Ingredients

1/4 cup applesauce
1 tsp vanilla
1/4 cup avocado oil or any neutral vegetable oil
2 flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)
1/4 cup non-dairy yogurt
1 cup almond flour
3/4 cup gluten-free all-purpose flour
1 cup coconut sugar
2 cups finely shredded carrots (use a food processor or hand grater)
1.5 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp baking soda
1 tsp baking powder
pinch of salt

Cream Cheese Frosting

8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)
1/2 cup maple syrup
1 tsp vanilla

Garnish

cinnamon
chopped pecans

Gluten-Free Carrot Cake Instructions

Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.
Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.
In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.
Add the dry ingredients to the bowl and mix well.
Fold in the carrots and pour them into a loaf pan.
Bake for 50-60 minutes until a toothpick comes out clean.
Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter. Spread the frosting on top. Sprinkle on cinnamon and pecans.
Slice and enjoy! Store in the fridge.

Cream Cheese Frosting

Add all frosting ingredients into a bowl and whip until smooth and combined.

The Best Gluten-Free Carrot Cake Recipe // Simply Delicious

Jan Howell

If you’re looking for a delicious gluten-free carrot cake recipe, this is the bomb! It’s moist, not overly sweet, and super easy to make.

Prep Time10 min
Cook Time50 min
Total Time1 hr
Yield8 slices
Serving Size1 slice

Course
- Dessert

Ingredients

Cake

- 1/4 cup applesauce
- 1 tsp vanilla
- 1/4 cup avocado oil or any neutral vegetable oil
- 2 flax eggs (2 tbsp ground flax 5 tbsp water mixed in a bowl)
- 1/4 cup non-dairy yogurt
- 1 cup almond flour
- 3/4 cup gluten-free all purpose flour
- 1 cup coconut sugar
- 2 cups finely shredded carrots (use a food processor or hand grater)
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp baking soda
- 1 tsp baking powder
- pinch of salt

Cream Cheese Frosting

- 8 oz dairy-free cream cheese (regular cream cheese can be used if you’re good with dairy)
- 1/2 cup maple syrup
- 1 tsp vanilla

Garnish

- Cinnamon
- Chopped pecans

Instructions

1

Preheat the oven to 350 F. Line a standard loaf pan with parchment paper.

2

Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.

3

In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.

4

Add the dry ingredients to the bowl and mix well.

5

Fold in the carrots and pour them into a loaf pan.

6

Bake for 50-60 minutes until a toothpick comes out clean.

7

Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter.

8

Spread the frosting on top. Sprinkle on cinnamon and pecans.

9

Slice and enjoy! Store in the fridge.

Frosting Instructions

10

Add all frosting ingredients into a bowl and whip until smooth and combined.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

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Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

carrot cake DESSERTS gluten free recipes Vegan

The Best Gingerbread Cookies Recipe / Simply Delicious

These gingerbread cookies are simply delicious. The ginger flavor is not overbearing, they are not too sweet and the texture is a joy to bite into.

Ingredients Gingerbread Cookies

6 cups flour
1 tsp. Baking soda
1/2 tsp. Baking powder
2 sticks butter (1 cup)
1 cup Brown sugar
4 tsp. ground ginger
4 tsp. cinnamon

Frosting Ingredients

4 TB butter, room temperature
4 cups powdered sugar
4 Tablespoons milk

You can frost the cookies or simply leave them unfrosted. A layer of white frosting really makes the cookies pop.

Wrap a few in a cellophane bag and give them as a yummy holiday treat.

I like to make a double batch and freeze some of them so we can have a little treat whenever we want a little yumminess.

TIP: I love this rolling pin. It helps to keep the cookies all the same thickness. You can get it here.

Ingredients Gingerbread Cookies

6 cups flour
1 tsp. Baking soda
1/2 tsp. Baking powder
2 sticks butter (1/2 cup)
1 cup Brown sugar
4 tsp. ground ginger
4 tsp. cinnamon
1 1/2 tsp. salt
2 Large eggs
1 1/2 cups Molasses

Frosting Ingredients

4 TB butter, room temperature
4 cups powdered sugar
4 Tablespoons milk

Gingerbread Cookie Instructions

1- In a medium size mixing bowl combine 6 cups flour, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1 1/2 tsp. salt, and 4 tsp each ground ginger and cinnamon. Mix well

2- In another bowl, cream together 1/2 cup butter (2 sticks) butter and 1 cup brown sugar. Mix well.

3- Add 2 eggs to the butter mixture and mix well. Slowly add the flour combination and mix well.

4- With the mixer running on low speed gradually add 1 1/2 cups molasses and mix until combined, about 30 seconds.

5- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

6- Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.

7- Remove one ball of dough from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread with cookie cutters and place them on the prepared baking sheets.

8- Remove one ball of dough from the fridge/freezer and place it on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread with cookie cutters and place them on the prepared baking sheets.

9- Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!

11- Remove the cookies to a wire rack. Allow cooling to room temperature before frosting.

12- Add 4 TB of butter, 4 cups of milk, and 4 cups of powdered sugar to a bowl. Mix until smooth. Add an additional cup of powdered sugar and mix until smooth. Add frosting to the piping bag if desired.

The Best Gingerbread Cookies Recipe / Simply Delicious

Jan Howell

These gingerbread cookies are simply delicious. The ginger flavor is not overbearing, they are not too sweet and the soft and chewy texture is a joy to bite into.

Prep Time20 min
Total Time35 min
Yield48 depending on size of cookie
Serving Size1 cookie

Course
- Dessert

INGREDIENTS

COOKIES

- 6 cups flour
- 1 tsp. Baking soda
- 1/2 tsp. Baking powder
- 2 sticks butter (1 cup)
- 1 cup Brown sugar
- 4 tsp. ground ginger
- 4 tsp. cinnamon
- 1 1/2 tsp. salt
- 2 Large eggs
- 1 1/2 cups Molasses

FROSTING

- 4 TB butter, room temperature
- 4 cups powdered sugar
- 4 Tablespoons milk

INSTUCTIONS

1

In a medium size mixing bowl combine flour, baking soda, baking powder, salt and spices. Mix well.

2

In another bowl, cream together the butter and brown sugar.

3

Add the eggs to the butter mixture and mix well. Slowly add the flour combination and mix well.

4

With the mixer running on low speed gradually add the molasses and mix until combined, about 30 seconds.

5

Divide the dough in half, forming each into a ball. Wrap each in plastic wrap and refrigerate for 2 hours or overnight, or place in the freezer for about 20 minutes, until firm, if you’re in a hurry.

6

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.

7

Remove one ball of dough from the fridge/freezer and place on the counter. Roll out the dough (use a little flour on your rolling pin if needed), until it’s about ½ inch thick. Cut gingerbread with cookie cutters and place them on the prepared baking sheets.

8

Refrigerate the cut gingerbread for 5 minutes (meanwhile you can roll out the other dough ball).

9

Bake the cookies until set in the centers and the dough barely retains and imprint when touched very gently with fingertip, 8 to 11 minutes (depending on the size of your cookie cutter). Do not overbake!!

10

Remove the cookies to a wire rack. Allow to cool to room temperature before frosting.

11

Store gingerbread cookies in an airtight container with parchment paper between the layers. Freeze for up to 3 months.

FROSTING

12

Add butter, milk, and 1 cup of powdered sugar to a bowl. Mix until smooth. Add additional cup of powdered sugar and mix until smooth. Add frosting to piping bag if desired.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

cookies DESSERTS gingerbread cookies holiday treats

Texas Sheet Cake – Grandma’s Favorite Recipe

This Texas Sheet Cake is one of my favorite cakes to make because it is easy, delicious, feeds a lot of people AND reminds me of my Grandma Velda.

It being Mother’s Day, I thought I would re-post this old family favorite recipe.

It makes approximately 20, 3 inch servings and is really yummy served with a dollop of vanilla ice cream!

Sometimes you feel like a nut, sometimes you don’t! When I make this chocolate cake up, I only put nuts on half of it.

Most likely, there will be someone in the group who does not like nuts. I personally like it both ways. I like anything chocolate!

Texas sheet cake Ingredients

2 cups flour
2 cups sugar
1 cup butter
¼ cup cocoa
1 cup water
½ cup buttermilk
1 tsp. soda
2 eggs
1 tsp. vanilla

For the Frosting

½ cup butter
6TB milk
¼ cup cocoa
Small package powder sugar
Chopped walnuts (optional)

Cake Instructions

In a bowl, combine flour and sugar.
In a sauce pan, add butter, cocoa, and water and bring to a boil.
Pour this mixture over the flour and sugar.
Add buttermilk, soda, eggs and vanilla.
Mix well and pour into sheet pan. (12 x 17 inches)
Bake at 400 degrees for 20 minutes.

Frosting instructions

In a sauce pan, bring butter, milk and cocoa to a boil.
Add 16 oz. package of powder sugar and whip well.
Add chopped walnuts (optional) and spread over warm cake.
When cool, cut into squares.

Enjoy!

Texas Sheet Cake – Grandma’s Favorite Recipe

This Texas Sheet Cake is one of my favorite cakes to make because it is easy, delicious, feeds a lot of people!

Prep Time10 min
Cook Time20 min
Total Time30 min
Yield20 Servings
Serving Size3 inch piece

Course
- Dessert

Ingredients

- 2 cups flour
- 2 cups sugar
- 1 cup butter
- ¼ cup cocoa
- 1 cup water
- ½ cup buttermilk
- 1 tsp. soda
- 2 eggs
- 1 tsp. vanilla

Frosting

- ½ cup butter
- 6TB milk
- ¼ cup cocoa
- Small package powder sugar
- Chopped walnuts (optional)

INSTUCTIONS

Cake Instructions

1

In a bowl, combine flour and sugar.

2

In a sauce pan, add butter, cocoa, and water and bring to a boil.

3

Pour this mixture over the flour and sugar.

4

Add buttermilk, soda, eggs and vanilla.

5

Mix well and pour into sheet pan. (12 x 17 inches)

6

Bake at 400 degrees for 20 minutes.

Frosting Instructions

7

In a sauce pan, bring butter, milk and cocoa to a boil.

8

Add chopped walnuts (optional) and spread over warm cake.

9

When cool, cut into squares.

10

Enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

cake chocolate cake DESSERTS sheet cake

Yummy Gluten Free Blueberry Crisp

The other day I was going through all my magazine clippings of recipes I want to try. (Do you have a stack of recipes you keep but never try)? Well in this stack I found A KEEPER!!!! This Gluten-Free Blueberry Crisp is the best!

I am not even sure where I got this recipe, but I made it last night and it was amazing. It being “gluten-free” and sweetened with only pure maple syrup, I was a little skeptical. My daughter and I both said we prefer this over pie, so yummy!

Prep Time: 10 minutes

Cook Time: 30-35 minutes

What I love about this recipe, is that it calls for all the good ingredients that I use all the time and stay stocked up on coconut oil, almond flour, pure maple syrup, and nuts.

Ingredients (6 servings)

2 pints of fresh blueberries
Juice of one lemon
1 cup almond flour
1/2 cup slivered almonds
1/4 cup coconut oil, melted
2 Tablespoons maple syrup
1 teaspoon cinnamon
1/8 teaspoon salt
Pinch of nutmeg

I really like this brand of almond flour. You can find it at Costco or Amazon.

Instructions

1- Preheat the oven to 375 degrees

2- In a small bowl, toss the blueberries with the lemon juice.

3- Divide between six ramekin dishes

4-Leave the remaining juice in the bowl.

5-Using the same bowl, mix together the remaining ingredients until combined.

6-Crumble the mixture over the blueberries.

7-Bake for 30-35 minutes, until bubbly and golden brown.

8-Let cool slightly before serving.

9-Serve with a dollop of Greek yogurt, whipped cream or ice cream.

Mix this up with some homemade Greek yogurt and you have a healthy breakfast!

Enjoy!

Yummy Gluten Free Blueberry Crisp

Jan Howell

This blueberry crisp recipe is a yummy gluten-free dessert made with healthy ingredients and sweetened with pure maple syrup.

Prep Time10 min
Cook Time30 min
Total Time40 min
Yield6 servings

Course
- Dessert

INGREDIENTS

- 2 pints fresh blueberries
- Juice of one lemon
- 1 cup almond flour
- 1/2 cup slivered almonds
- 1/4 cup coconut oil, melted
- 2 Tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- Pinch of nutmeg

INSTUCTIONS

1

Preheat oven to 375 degrees.

2

In a small bowl, toss the blueberries with the lemon juice.

3

Divide between six ramekin dishes.

Leave the remaining juice in the bowl.

4

Using the same bowl, mix together the remaining ingredients until combined.

5

Crumble the mixture over the blueberries.

6

Bake for 30-35 minutes, until bubbly and golden brown.

7

Let cool slightly before serving.

8

Serve with a dollop of Greek yogurt, whipped cream or ice cream.

Amount per serving
Calories0
% Daily Value*Standard DV
Total Fat7 g78 g8.97%
Saturated Fat1 g20 g5%
Cholesterol2 mg300 mg0.67%
Sodium80 mg2300 mg3.48%
Protein1 g50 g2%
Unsaturated Fat 6
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

breakfast recipe DESSERTS gluten free healthy eating

Happy Cookie Bars – A Simple Delicious Treat

Happy Cookie Bars

This is one of my favorite desserts, Happy Cookie Bars! Simple, basic ingredients and YUMMY!

Prep Time: 10 minutes

Cook Time: 25-30 minutes

6 Simple Ingredients

1/2 cup butter
1 1/2 cup sweetened condensed milk
2 cups crushed graham crackers (1 1/2 inner packages)
1 cup walnuts (chopped)
1 1/2 cup chocolate chips ( I like to mix half semi sweet and half milk chocolate)
1 1/4 cup unsweetened coconut flakes
13 x 9 pan (20 square cookies)

This is what you do

Put crackers in a zip bag and crush with a rolling pin.

Melt butter in the cooking pan while preheating the oven to 350 °. Sprinkle crackers over the butter and pat down.

Drizzle the condensed milk over the crackers. Leave a little to drizzle over top.

Sprinkle the chocolate chips, nuts, and coconut on top of that. Drizzle the remaining milk over that.

Bake for 25-30 minutes or until golden brown tips form on coconut.

Cool and cut into squares.

Enjoy!

Jan Howell

My intention for this website is to share tips and tutorials that I have found on my journey of life that has brought me joy, improved health, and peace, in hopes that it will do the same for you. I hope you'll join me on this journey!

Share:

Connect:

Jan Howell

Whether it’s a new recipe, a fun craft, or some handy tips for your garden and home, I hope to empower and inspire you with skills that you can use to create joy, improved health, and to do it in a simple way.

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Happy Cookie Bars – A Simple Delicious Treat

This is one of my favorite desserts, Happy Cookie Bars! Simple, basic ingredients and YUMMY!

Prep Time10 min
Cook Time30 min
Total Time40 min
Yield20 Square cookies

Course
- Dessert

Ingredients

- 1/2 cup butter
- 1 1/2 cup sweetened condensed milk
- 2 cups crushed graham crackers (1 1/2 inner packages)
- 1 cup walnuts (chopped)
- 1 1/2 cup chocolate chips ( I like to mix half semi sweet and half milk chocolate)
- 1 1/4 cup unsweetened coconut flakes
- 13 x 9 pan (20 square cookies)

INSTUCTIONS

1

Put crackers in zip bag and crush with rolling pin.

2

Melt butter in baking pan while preheating oven to 350 ° . Sprinkle crackers and pat down.

3

Drizzle the condensed milk over the crackers. Leave a little for the top.

4

Sprinkle the chocolate chips, nuts and coconut on top of that. Drizzle the remaining milk over that.

5

Bake for 25-30 minutes or until golden brown tips form on coconut.

6

Cool and cut into squares.

7

Enjoy!

chocolate coconut DESSERTS happy cookie bars

Here are a few tips and preferences:

Gluten-Free Carrot Cake Ingredients

Cream Cheese Frosting

Garnish

Gluten-Free Carrot Cake Instructions

Cream Cheese Frosting

The Best Gluten-Free Carrot Cake Recipe // Simply Delicious

Ingredients

Instructions

Jan Howell

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Jan Howell

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Prep Time: 10 minutes

Cook Time: 30-35 minutes

Ingredients (6 servings)

Instructions

1- Preheat the oven to 375 degrees

2- In a small bowl, toss the blueberries with the lemon juice.

3- Divide between six ramekin dishes

4-Leave the remaining juice in the bowl.

5-Using the same bowl, mix together the remaining ingredients until combined.

6-Crumble the mixture over the blueberries.

7-Bake for 30-35 minutes, until bubbly and golden brown.

8-Let cool slightly before serving.

9-Serve with a dollop of Greek yogurt, whipped cream or ice cream.

Yummy Gluten Free Blueberry Crisp

This blueberry crisp recipe is a yummy gluten-free dessert made with healthy ingredients and sweetened with pure maple syrup.

INGREDIENTS

INSTUCTIONS

Jan Howell

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Jan Howell

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Happy Cookie Bars

6 Simple Ingredients

This is what you do

Jan Howell

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