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Dairy-Free

The BEST Gluten-Free Carrot Cake with Cinnamon Cream Cheese Frosting

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Carrot cake is my all-time FAVORITE kind of cake! And a few weeks ago I realized – I’ve made healthy carrot cake cookies, gluten-free carrot cake muffins, and even carrot cake baked oats but I’ve never made an actual carrot CAKE before. I know, I was shocked too. So I found the time and started recipe testing!

I knew my carrot cake had to be a few things – one bowl, gluten-free, and easy to make. I also really wanted to keep this gluten-free cake recipe to taste as close to the real thing as possible. I wasn’t willing to compromise on taste or texture, so after a few (failed) tests I finally did it! The BEST EVER gluten-free (and can be made dairy-free) carrot cake, made in one bowl, and oh-SO delicious.

gluten free and dairy free carrot cake ingredients on a table.

Why You’ll Love This Gluten-Free Carrot Cake

  • Moist and Flavorful: This cake boasts a tender crumb, infused with warm spices and the natural sweetness of carrots.​
  • Simple Ingredients: Crafted with everyday items, making it accessible and easy to prepare.​
  • Versatile and Inclusive: Easily adaptable to various dietary needs without compromising on taste.
gluten free carrot cake with cinnamon cream cheese frosting cut into on a plate.

Sam’s Recipe Tips

  • Room Temperature Ingredients: Ensure eggs and dairy-free alternatives are at room temperature for a smoother batter.​
  • Grating Carrots: Use freshly grated carrots for optimal moisture and flavor.​
  • Frosting Consistency: Adjust the amount of milk in the frosting to achieve your desired thickness.​

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: Use non-dairy cream cheese, butter, and milk alternatives in both the cake and frosting.​

Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use all dairy-free substitutes.

Make it Nut-Free: Omit the walnuts and ensure all other ingredients are free from cross-contamination.​

close up image of gluten-free carrot cake with cinnamon cream cheese frosting on a plate.

Storage Instructions

  • Refrigeration: Store the frosted cake in an airtight container in the refrigerator for up to one week.​
  • Freezing: For longer storage, freeze unfrosted cake layers wrapped tightly in plastic wrap for up to three months. Thaw and frost before serving.
4.67 from 3 votes

The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting

This gluten-free cake is simply heavenly – and made in just one bowl! It's bursting with warm spices, shredded carrots, and topped with a luscious cinnamon cream cheese frosting. This cake is an incredible treat for any occasion!
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 9 servings

Equipment

  • 2 large bowls
  • 1 9×9-inch baking pan
  • 1 hand or stand mixer

Ingredients

  • 1 cup brown sugar, or coconut sugar
  • 1/2 cup vegetable oil I used olive oil
  • 1/4 cup milk I used non-dairy almond milk
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups gluten-free all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 cups grated carrots
  • 1/2 cups walnuts chopped
  • 1/2 cup raisins optional

For the cinnamon cream cheese frosting:

  • 1/2 cup cream cheese, softened (I used non-dairy cream cheese)
  • 1/2 cup butter, softened (I used non-dairy butter)
  • 4 cups powdered sugar
  • 3-4 tablespoons milk I used non-dairy almond milk
  • 2 teaspoons cinnamon
  • 1/4 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
  • In a large bowl, whisk together the brown sugar or brown sugar, oil, eggs, and vanilla extract until well combined.
  • Add in the gluten-free all purpose flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk everything together into a smooth batter. Then, add in the shredded carrots and chopped walnuts, and use a spatula to fold those ingredients into the batter.
    gluten-free-carrot-cake-step-02
  • Pour the batter into your prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
  • Remove the cake from the oven, let it cool inside the baking pan for 15 minutes then carefully remove the cake from the pan by sliding a sharp knife around the outside edge of the cake. Transfer the cake to a wire cooling rack and let it cool completely before frosting.
  • Once the cake is cool, make the cinnamon cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.
  • Spread the frosting into an even layer over the top of the cooled carrot cake. Either serve cake immediately or cover and store in the fridge for up to 1 week!

Notes

Nutrition info may vary depending on the brand of ingredients used. The above nutrition info was calculated to include the cinnamon cream cheese frosting.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Sugar: 26g
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30 Minutes or Less

5-Ingredient Healthy Homemade Granola Recipe

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Homemade granola being scooped off a baking sheet with a measuring scoop.

This homemade granola recipe has been a staple in my home for over 3 years! In fact, it’s one of the first recipes I ever developed as a food blogger, along with my almond flour brownies and gluten-free blueberry muffins. I also can’t stress enough how incredibly EASY this recipe is to make. I was on TikTok last week and I watched a fellow food blogger make a homemade granola with like 12 ingredients and I was like… NO no, no need for that. So I finally carved out the time to share this 5-ingredient granola recipe with you!

I should also note that this is one of those recipes that is super easy to customize. Need to make it nut-free? Replace the chopped nuts with additional oats and unsalted pumpkin seeds or sunflower seeds (also, check out the nut-free section on my blog for more nut-free recipes!). Craving something more chocolate-y? Toss in some dark chocolate chunks once the granola has cooled. Or, if you need a sugar-free granola recipe, replace the maple syrup with your favorite sugar-free liquid sweetener – it’s that simple!

Happy homemade granola making, friends! And if you give this recipe a try, I’d really love it if you left a comment and a 5 STAR review on this post. Your support means the world to me!

Homemade granola on a baking sheet with a serving spoon.

What You’ll Need to Make this Homemade Granola Recipe

Peanut Butter: For a personalized touch, opt for almond butter, sunflower seed butter, or any nut or seed butter of your choice. To keep it health-conscious, go for a natural, unsweetened variety.

Melted Coconut Oil: Customize your granola with melted butter, olive oil, or any vegetable oil as alternatives to coconut oil.

Maple Syrup or Honey: Tailor the sweetness to your liking by choosing between agave nectar, brown rice syrup, or a sugar-free syrup for a low-sugar twist. The decision between maple syrup and honey is entirely based on your flavor preference.

Rolled Oats: For a gluten-free recipe, ensure the oats you buy are entirely gluten-free, like these ones from Bob’s Red Mill! Opt for old-fashioned oats to achieve a hearty and satisfying texture in your granola.

Chopped Unsalted Nuts: Make your granola uniquely yours by selecting nuts that align with your taste or dietary preferences. I used almonds and cashews in my granola, but really any unsalted nuts will do! For a nut-free alternative, consider using seeds such as pumpkin or sunflower seeds.

Homemade granola served with yogurt and fresh raspberries in a bowl.

Is this Homemade Granola Recipe Healthy?

Yes, this homemade granola recipe is relatively healthy. It incorporates nutrient-rich ingredients like oats, nuts, and coconut oil, providing a good balance of essential fats, fiber, and protein. Additionally, the recipe allows for customization, making it adaptable to various dietary preferences and ensuring a wholesome breakfast or snack!

Homemade granola pouring out of a glass jar.

Sam’s Recipe Tips

  • Mix It Up: Experiment with different nut and seed combinations to tailor the granola to your taste buds.
  • Watch Closely: Keep a close eye on the granola during the last few minutes of baking to prevent over-browning.
  • More Clusters: For delightfully big granola chunks, press the mixture firmly onto the baking sheet before baking.
5 from 2 votes

5-Ingredient Healthy Homemade Granola Recipe

Elevate your breakfast with this super easy homemade granola recipe! It comes together with just 5-ingredients, one bowl, and in under 30 minutes. This healthy granola recipe is sweetened with maple syrup, and a delicious addition to yogurt parfaits, oatmeal, or smoothie bowls!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings

Ingredients

  • 1/4 cup peanut butter or any nut/seed butter
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup or honey
  • 2 cups rolled oats
  • 1 cup chopped unsalted nuts (almonds, walnuts, pecans, and/or cashews)

Instructions

  • Preheat oven to 350° Fahrenheit and line a large baking sheet with parchment paper.
  • In a large bowl, mix together the peanut butter, melted coconut oil, and maple syrup or honey.
  • Add in the rolled oats and chopped nuts, then mix to combine.
  • Transfer the granola mixture to your prepared baking sheet and spread the granola into an even layer across the baking sheet.
  • Bake the granola for 15 minutes, then remove it from the oven and use a spatula to flip and toss the granola. Put it back in the oven for an additional 5 minutes, then turn off the oven and leave the granola in the turned-off oven for 30 minutes.
  • Remove granola from the oven and let it cool completely before serving or storing.

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Sugar: 4g
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Dairy-Free

Healthy Gluten-Free Pecan Pie Bars (dairy-free!)

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three healthy gluten free pecan pie bars stacked on top of each other.

I have to be honest, I’m not the biggest fan of pie. Especially around thanksgiving and christmas – I feel like the dessert table is 90% pies and none are gluten-free. :/ For the last few years I’ve been baking and bringing my own gluten-free desserts, like my gluten-free almond flour brownies, or my almond flour chocolate chip cookies which are always such a hit! But this year, I wanted a dessert that better fit the holiday/pie category, so I came up with the idea for healthy gluten-free pecan pie bars.

These bars are wayyy less daunting than a pie and so much easier to make! They require just 6 simple ingredients, one bowl, and a baking dish. But trust me when I tell you, they’re just as good as any pie (yup, I said it!!!!) and no one will ever guess how much healthier they are!

Why You’ll Love This Recipe

  • Healthier Ingredients: This recipe skips traditional ingredients like refined sugar and flour, making it gluten-free, grain-free, and dairy-free while retaining the classic flavors.
  • Easy and Quick: With a simple crust and filling, these bars are ready for the oven in under 15 minutes.
  • Versatile and Customizable: Add a splash of bourbon or chocolate chips for a twist on traditional pecan pie flavors.
overhead image of a healthy gluten-free pecan pie bar.

What You’ll Need to Make These Gluten-Free Pecan Pie Bars

Almond Flour: The base of our shortbread crust, almond flour provides a rich, buttery flavor and keeps these bars gluten-free and grain-free.

Coconut Oil: Used in both the crust and filling, coconut oil brings moisture and healthy fats to each bite.

Maple Syrup: A natural sweetener that pairs beautifully with pecans, adding just the right amount of sweetness.

Coconut Sugar: Coconut sugar gives the filling a subtle caramel-like flavor, perfect for that traditional pecan pie taste.

Eggs: These help bind the filling, creating that signature pecan pie texture that holds up well as bars.

Pecans: The star ingredient! Chopped pecans add crunch and warmth to every bite.

How to Make Healthy Gluten-Free Pecan Pie Bars

  1. Prepare the Crust: Mix all crust ingredients and press into a lined baking pan. Bake until golden brown and set aside.
  2. Make the Filling: While the crust bakes, whisk together the filling ingredients, then fold in the chopped pecans.
  3. Assemble and Bake: Pour the filling over the baked crust and return to the oven until the filling is set. Let cool before slicing.
healthy gluten-free pecan pie bar with a bite taken out.

Can I Make These Vegan?

Yes! Substitute the eggs with a flax egg (2 tablespoons flaxseed meal mixed with 6 tablespoons water) and allow the mixture to sit for a few minutes until it thickens.

Switch Up the Flavor of Your Pecan Pie Bars

For a unique twist, try adding:

  • Bourbon: Add 1 tablespoon for a rich, warm flavor.
  • Chocolate Chips: Sprinkle ½ cup over the crust before adding the filling for a chocolatey surprise.

Storage Tips

Store these pecan pie bars in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

three healthy gluten free pecan pie bars stacked on top of each other.
4.63 from 8 votes

Healthy Gluten-Free Pecan Pie Bars

These gluten-free pecan pie bars are the perfect way to enjoy the classic flavors of pecan pie in an easy-to-make, healthier bar form. Made with an almond flour shortbread crust, naturally sweetened filling, and crunchy pecans, this recipe is gluten-free, grain-free, dairy-free, and made with just 6 main ingredients!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16 servings

Equipment

  • 1 large bowl
  • 1 9×9-inch baking pan

Ingredients

For the shortbread crust:

  • 2 cups almond flour
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract optional, but recommended

For the pecan pie filling:

  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 2 teaspoons vanilla extract optional, but recommended
  • 2 eggs at room temperature (very important!)
  • 1 1/2 cups chopped pecans raw and unsalted

Instructions

  • Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
  • Add all shortbread crust ingredients to a large bowl and mix to combine. Then, transfer the crust to your prepared baking pan and press the crust down into an even layer over the base of the dish. Bake for 10 minutes or until lightly golden brown around the edges.
  • While the crust bakes, make the filling by whisking together the coconut sugar, coconut oil, maple syrup, vanilla extract, and eggs. Once that’s combined, mix in the chopped pecans.
  • When the crust is finished baking, remove it from the oven and pour the pecan pie filling mixture over the crust. Bake again for 20-25 minutes, or until the filling is set. Remove the bars from the oven and let cool for at least 30 minutes in the pan.
  • Once the pan is cool, transfer the bars to the fridge to chill for about an hour. Then, remove the bars from the pan and cut into 16 squares. Serve immediately or store in the fridge for up to 1 week!

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 44g | Protein: 2.5g | Fat: 10g | Sugar: 26g
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Dairy-Free

The BEST Almond Flour Brownies (gluten free & dairy-free!)

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close-up overhead image of almond flour brownies.

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!

overhead image of almond flour brownies.

What You’ll Need to Make Almond Flour Brownies

Almond Flour – Duh! Almond flour is the star of this show. I highly recommend blanched super-fine almond flour for these gluten-free brownies. I use and love this Bob’s Red Mill Almond Flour in all of my almond flour recipes!

Sugar – I used coconut sugar in my almond flour brownies to make them refined sugar-free. Coconut sugar is just as sweet and tasty as regular sugar, but less processed! However, you can totally use whatever kind of sugar you have on-hand.

Chocolate Chips – Plenty of chocolate chips for these double chocolate brownies! You’ll melt one cup and beat them into the batter, then add 1/2 cup of whole chocolate chips in at the very end. The result is ultra rich and chocolatey brownies, YUM!

three almond flour brownies stacked on top of each other.

Tips and Tricks

  • Beat the eggs and sugar together until super light and fluffy. This is what gives us that crisp, crackly brownie top!
  • Serve these almond flour brownies warm with a scoop of cold vanilla ice cream! I just LOVE turning this dessert into brownie sundaes, such a delicious and decadent treat.
  • Go ahead, add a handful of chopped walnuts to these brownies if you’d like! I personally don’t see anything wrong with walnuts in brownies, so have fun and make these your own.
close-up overhead image of almond flour brownies.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: Simply swap the eggs for your favorite vegan egg substitute. I haven’t tested this option myself just yet, so if you do let me know how it works in the comments!

Make it Paleo: For paleo brownies, use coconut sugar in this recipe, and use either paleo chocolate chips or a chopped paleo chocolate bar. I recommend Hu Kitchen Chocolate Baking Gems!

Don’t Forget to Try These Almond Flour Recipes!

close-up overhead image of almond flour brownies.
4.67 from 12 votes

Almond Flour Brownies

Perfectly rich and chocolatey almond flour brownies! Super easy to make with just one bowl and 8 ingredients. These brownies are my all-time favorite grain-free, dairy-free, and healthy dessert recipe!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 16 brownies

Ingredients

  • 1 cup sugar, I used coconut sugar
  • 3 large eggs
  • 1 1/2 cups almond flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups chocolate chips, divided
  • 1/2 cup olive oil, avocado oil or vegetable oil

Instructions

  • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
  • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer. Continue beating for 3-5 minutes, until super light and fluffy.
  • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
  • In a separate small bowl, add the olive oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
  • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, fold in the remaining chocolate chips.
  • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely before slicing into squares.

Notes

  • These almond flour brownies will stay fresh in an airtight container, at room temperature, for up to 1 week. That is… if they last that long!

    • Nutrition

    Serving: 1brownie | Calories: 264kcal | Carbohydrates: 28g | Protein: 4.5g | Fat: 16g | Sugar: 20g
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    Dairy-Free

    Healthy Homemade Butterfingers

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    close up image of healthy butterfingers cut in half.

    This healthy homemade butterfingers recipe is made with just 5 simple ingredients! They’re gluten-free, dairy-free, and naturally sweetened for a better-for-your treat. They join my healthy candy lineup, right alongside healthy snickers, 3 ingredient homemade crunch bars, and healthy date caramels. These homemade butterfingers are perfect for anyone looking for a healthier version of a favorite candy bar!

    healthy homemade butterfingers on parchment paper.

    Why You’ll Love This Recipe

    These healthy homemade butterfingers are a delicious and satisfying treat with just 5 simple ingredients. They’re a guilt-free version of the classic candy bar, made gluten-free, dairy-free, and with natural sweeteners like honey or maple syrup. Plus, they’re easy to make and perfect for storing in the freezer for a quick snack or dessert.

    What You Need to Make Healthy Butterfingers

    • Peanut Butter: The rich, creamy base that gives these bars their signature nutty flavor. Choose a natural variety with no added sugar for a healthier option.
    • Honey or Maple Syrup: These natural sweeteners bring the perfect touch of sweetness while keeping the recipe refined-sugar free.
    • Corn Flakes: Adds the necessary crunch to replicate the crispy texture found in classic butterfingers. Make sure to choose gluten-free corn flakes if needed. The Real Cereal Organic Corn Flakes are the best ones I’ve found, they’re unsweetened and made with just 2 ingredients!
    • Chocolate Chips: Melting the chocolate for coating gives that irresistible outer layer, while dark chocolate keeps the sugar content lower.
    • Coconut Oil: Helps melt the chocolate smoothly and adds a subtle flavor boost. I use and love Nutiva Organic Coconut Oil in many of my recipes!

    How to Make Healthy Homemade Butterfingers

    Start by crushing the corn flakes and mixing them with peanut butter and honey to form a crispy, sweet mixture. Press it into a loaf pan to set in the freezer before dipping each bar in melted chocolate. Freeze them again for a crunchy, chocolate-covered treat that’s perfect for a healthier snack or dessert.

    healthy homemade butterfingers stacked on top of each other,

    Storage Tips

    Once made, store your homemade butterfingers in an airtight container in the freezer for up to 3 months. This way, they’ll stay fresh and ready for whenever you need a sweet treat.

    Adjust This Recipe to Your Dietary Needs

    • Make it Vegan: Swap the honey for maple syrup and use dairy-free chocolate chips.
    • Low Carb: Choose a sugar-free chocolate alternative and use a low-carb cereal.
    • Make it Nut-Free: Substitute the peanut butter with sunflower seed butter for a nut-free version.
    close up image of healthy butterfingers cut in half.
    No ratings yet

    Healthy Homemade Butterfingers

    This healthy homemade butterfingers recipe is made with just 5 simple ingredients. They're gluten-free, dairy-free, and naturally sweetened for a better-for-your treat. These homemade butterfingers are perfect for anyone looking for a healthier version of a favorite candy bar!
    Print Pin Rate
    Prep Time: 5 minutes
    Freezing Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 12 servings

    Equipment

    • 1 large bowl
    • 1 9×4-inch loaf pan
    • 1 small bowl

    Ingredients

    • 1 cup peanut butter
    • 1/3 cup maple syrup or honey
    • 2 cups corn flakes
    • 1 cup chocolate chips
    • 2 teaspoons coconut oil

    Instructions

    • Add the corn flakes to a large zip-top bag, seal the bag and crush the cereal into small pieces.
    • Add the peanut butter and honey or maple syrup to a large bowl and mix together to combine. Add the crushed corn flakes to the bowl and mix again to fully combine.
    • Transfer the mixture to a loaf pan lined with parchment paper, and press the cereal down into the pan to create an even layer. Place in the freezer to harden for at least 1 hour.
    • Remove the pan from the freezer and carefully lift the corn flake mixture out of the pan. Place on a cutting board and cut into 12 bars.
    • Melt the chocolate chips and coconut oil together, whisk to combine, and then dip each bar into the melted chocolate to completely coat. Remove the bar from the chocolate and set on a parchment-lined plate. Repeat this process with all 12 butterfingers until all are coated in chocolate.
    • Transfer the butterfingers to the freezer for about 10 minutes, or until the chocolate has hardened. Then, enjoy right away or store in an airtight container in the freezer for up to 3 months (if they last that long!).

    Nutrition

    Serving: 1serving | Calories: 241kcal | Carbohydrates: 22g | Protein: 6g | Fat: 15g | Sugar: 12g
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