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!

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.

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup? Yep, I said “zoodle”. Zoodles are just spiralized zucchini that make a great alternative to egg noodles, for those folks who need to go gluten-free.

Now the zoodle thing, it is just spiralized zucchini and I use them in everything. Since I am avoiding grains right now, these green spiral ribbons come in quite handy. I decided to add them to my chicken noodle soup recipe and make it up in the Instant Pot. Worked like a charm. My husband even commented that if he couldn’t see, he wouldn’t even know the difference.

I really have enjoyed this spiralizer. It is simple, inexpensive, and lightweight. I use it to spiralize zucchini, carrots, apples, and potatoes. It works great to serialize things to add to salads and soups. If you haven’t spiralized, you ought to give it a whirl. (Pun intended)!

Let’s get back to the soup recipe.

CHICKEN ZOODLE SOUP Ingredients

4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
2 Tablespoons of olive oil or coconut oil
3-4 carrots sliced
3-4 stalks of celery sliced
2 small zucchini spiralized or chopped (optional egg noodles)
1 onion diced
1/2 teaspoon salt and pepper
1 tsp. Celery Salt
2 1/2 quarts broth (chicken or vegetable)
2 Cups water
1/2 teaspoon basil
1/2 teaspoon dried oregano (2 teaspoons fresh)
2-3 bay leaves

Instructions

1 – Spiralize or chop 2 small zucchini and set aside

2 – Chop all vegetables

3 – Choose the “SAUTE” method on the Instant Pot

4 – Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5 – Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6 – Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7 – Place the lid on the pot and flip the steam valve to sealing position

8 – Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

If using FROZEN chicken tenders, set for 6 minutes.
If using FROZEN chicken breasts, set for 8 minutes
Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9 – Once the beeper goes off, use the “Quick Release” method to release steam

10 – Carefully remove the lid

11- Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

12- While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

13 – When the chicken is cool enough to handle, shred the chicken with a big fork.

14 – Place the shredded chicken back in the pot and give it a stir.

I hope you enjoy this chicken zoodle soup!

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

Jan Howell

Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup?

Prep Time30 min
Cook Time4 min
Total Time34 min
Ready in50 minutes
Yield6
Serving Size1 cup

Course
- Main Course
- Soup
Tags

PACE 1]

INGREDIENTS

- 4 boneless skinless chicken breasts or 8 chicken tenderloins ( I use frozen chicken tenderloin or frozen breasts) *You can also use pre-cooked shredded chicken
- 2 Tablespoons of olive oil or coconut oil
- 3-4 carrots sliced
- 3-4 stalks celery sliced
- 2 small zucchini spiralized or chopped (optional egg noodles)
- 1 onion diced
- 1/2 teaspoon salt and pepper
- 1 tsp. celery salt
- 3 quarts broth (chicken or vegetable)
- 1/2 teaspoon basil
- 1/2 teaspoon dried oregano (2 teaspoons fresh)
- 2-3 bay leave

INSTUCTIONS

1

Spiralize 2 small zucchini and set aside

2

Chop all vegetables

3

Choose the “SAUTE” method on the Instant Pot

4

Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5

Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

*If using pre-cooked shredded chicken, adjust time as indicated below.

6

Add the broth, making sure not to go over the maximum fill line

*If you are using egg noodles, add them now.

7

Place the lid on the pot and flip the steam valve to sealing position

8

Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

If using FROZEN chicken tenders, set for 6 minutes.
If using FROZEN chicken breasts, set for 8 minutes
Pre-cooked chicken, set time for only 2 minutes

It will take several minutes for it to get up to pressure, making it about 20 minutes cook time.

9

Once the beeper goes off, use the “Quick Release” method to release steam

10

Carefully remove the lid

Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

11

While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

The noodles will cook quickly in the hot water. There is no need to turn it back on!

12

When the chicken is cool enough to handle, shred the chicken with a big fork.

13

Place the shredded chicken back in the pot and give it a stir.

This soup freezes very well and makes a great quick “GO TO” meal.

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.

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.

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

Related Posts

CHICKEN ZOODLE SOUP Ingredients

Instructions

1 – Spiralize or chop 2 small zucchini and set aside

2 – Chop all vegetables

3 – Choose the “SAUTE” method on the Instant Pot

4 – Add oil, carrot, celery, herbs, and onion to the pot and cook stirring frequently for 1-2 minutes

5 – Place the bay leaves, chicken and salt, and pepper in the pot and give it a stir

6 – Add the broth, making sure not to go over the maximum fill line

7 – Place the lid on the pot and flip the steam valve to sealing position

8 – Turn off Instant Pot and change the settings to “MANUAL” and adjust time down to only 4 minutes

9 – Once the beeper goes off, use the “Quick Release” method to release steam

10 – Carefully remove the lid

11- Using a slotted spoon or big fork, remove the chicken and place it on a plate to cool a little bit.

12- While the chicken is cooling, add the zucchini noodles to the pot and place the lid back on.

13 – When the chicken is cool enough to handle, shred the chicken with a big fork.

14 – Place the shredded chicken back in the pot and give it a stir.

Chicken ZOODLE Soup – INSTANT POT – Soothing and Delicious

Are you feeling a little under the weather, cold or do you just need a little comfort food? How about a hot bowl of Chicken Zoodle Soup?

INGREDIENTS

INSTUCTIONS

Jan Howell

Share:

Connect:

Jan Howell

Related Posts

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

Share:

Connect:

Jan Howell

Related Posts