This healthier carrot cake is perfection! Gluten free and dairy free, it’s packed with spice and flavor all while being lower sugar than your average cake with a refined sugar free option.
gluten free carrot cake
I’ve been making this paleo carrot cake for years with rave reviews from friends (it’s often requested as the dessert I bring to parties and get togethers) and I finally got around to photographing it and getting it on my website. If these pictures don’t do it justice, then let me explain to you why you need this carrot cake in your life!
This gluten free cake is filled with just the right amount of spice and carrot, all while being low sugar, dairy free, and fully grain free. I offer a fully refined sugar free option, as well. My secret ingredient is a tiny bit of orange zest and juice. I find that amplifies the spices and carrot perfectly.
paleo carrot cake bars
Something I love about this gluten free carrot cake is that it is lower in sugar than your average cake and tastes way more grounding and earthy. I already don’t love overly sweet desserts, but part of why carrot cake is so great is that it’s made with such a grounding root vegetable. I want to be able to taste that and feel whole upon eating it. This carrot cake does just the trick!
gluten free and dairy free carrot cake
Paleo Carrot Cake
Ingredients: The dry ingredients in this cake consist of a mix of grain free flours, baking powder, baking soda, and the best blend of spices. These spices include cinnamon, ginger, cloves, and nutmeg. The best sugar to use in this recipe is brown sugar, but you can sub in coconut sugar for a refined sugar free option.
The wet ingredients include eggs, olive oil, applesauce, vanilla extract, orange juice, orange zest, and shredded carrots.
Add-ins: The best add-ins are walnuts, in my opinion. The added crunch is the perfect balance with this soft cake and creamy frosting. I’m not a huge raisin fan, but you can certainly add in some raisins if desired.
Icing: My favorite icing is this dairy free cashew buttercream from The Minimalist Baker. There was no point in trying to remake something that is already perfect. I do provide an alternative with dairy free yogurt, powdered sugar, vanilla extract, and lemon juice that is also quite delicious and a bit easier to make.
Homemade powdered sugar: If you are making my icing which includes powdered sugar, you can make your own at-home coconut sugar powdered sugar to keep this cake refined sugar free. All you have to do is blend 1 cup of coconut sugar with 1 Tbsp of tapioca or arrowroot starch.
grain free carrot cake
How to Make This Cake
As an American, I rarely ever weigh ingredients, I always just measure them. I know, that’s not precision baking! But we Americans are useless and never learned how to weigh ingredients ;). Well, not for this recipe! I tested so many other carrot cake recipes and made this cake so many times before getting it right. I found that weighing the ingredients truly gives this cake the best texture.
If you don’t have a kitchen scale, I have provided cup measurements, but I highly suggest weighing your ingredients if possible.
1cupyogurt of choiceThicker yogurts work best, like Greek yogurt or Forager cashew yogurt.
1/2cuppowdered sugarmake your own at home powdered coconut sugar to keep refined sugar free (see notes above)
1tsp vanilla extract
2Tbsplemon juice
Instructions
Preheat oven to 350F.
Shred your carrots first and set aside. The easiest way to do this is in a food processor.
Sift all your dry ingredients together in a bowl. This include the flours, baking powder and soda, spices, and salt.
In a large bowl or stand mixer, combine all of the wet ingredients and sugar- eggs, applesauce, oil, vanilla, orange juice and zest, and sugar. Beat on medium until well combined.
Add your dry ingredients to your wet and beat on low until just combined. Using the paddle attachment if using a stand mixer. If the batter seems way too thick, add your milk. I find this really depends on the brand of flours that you are using, so you may not need the milk if you are using the same brands I have linked.
Fold in your carrots and walnuts/raisins if using.
Let batter sit while you line a 8×8 or 9×9 baking dish with parchment paper.
Evenly spread batter into baking dish and bake for 35-40 minutes, until a toothpick comes out clean.
Let the cake cool completely before icing the cake. If making the first icing option, be sure to read the recipe as it does require chilling time and should be made in advance.
To make the second icing option, combine all ingredients together in a bowl and mix well until you have a thicker, spreadable icing. If the icing is too runny for any reason, you can add more powdered sugar.
Once cake is cooled, remove from pan and ice. I like to add more crushed walnuts on top, but decorate as desired. Slice, serve, and enjoy!
These gluten free raspberry chocolate chip cookies are the perfect rich chocolate and sweet fruit combo! They are easy to make and allergy friendly.
gluten free raspberry chocolate chip cookies
Honestly, chocolate goes with almost anything, but chocolate and raspberry is one of my favorite combos. I love raspberries more than strawberries, so my pick is always a raspberry-chocolate combo over a strawberry-chocolate one. And these cookies are the perfect combo in my humble opinion.
gluten free chocolate chip cookies
You can use fresh or frozen raspberries in this recipe, I’ve tested both. I love making these when fresh raspberries are in season, but this is also an amazing recipe to save for Valentine’s day. You just want to make sure your raspberries are torn up in smaller pieces. If using frozen, just mash them lightly to break them apart.
raspberry chocolate chip cookies
These cookies are made with a mix of gluten free flours, coconut sugar, vegan butter (but you can always use regular!), and an egg. You’ll fold in your raspberries and chocolate chips of choice, but my favorite is dark chocolate. So, how do you make these cookies?
Beat together the the softened butter and coconut sugar for a couple minutes, until fluffy and lighter in color.
Add the egg and vanilla extract and beat to combine.
In a small bowl, whisk together the flours, baking soda, and salt. Add to the wet ingredients and mix until just combined.
If using fresh raspberries, use your hands to gently tear them into pieces. If using frozen raspberries, smash them to break them up a bit. You want to avoid smooshing either berries.
Fold the chocolate chips and raspberries into the dough and place in the fridge for 10 minutes.
Preheat oven to 350F.
Using a tablespoon size scoop, place balls of cookie dough 2 inches apart on a parchment lined baking sheet. You will have to bake in batches. Bake the cookies on the middle rack for 10-13 minutes until edges are set and tops are beginning to golden.
Remove cookies from the oven and let sit for 10 minutes before transferring to a wire rack to finish cooling.
These gluten free blueberry oat muffins are the perfect breakfast muffin- filled with fiber, low sugar, and allergy friendly! These muffins are easy to make and ideal for meal prep.
gluten free blueberry oat muffins
Over this last year, I developed a new found love for oats in all forms (granola, cookies, muffins, etc), so I had to give some oat muffins a try. I don’t like when muffins have too many oats though. It can’t be overbearing! I love these gluten free oat muffins because there is only a 1/2 cup of oats in this recipe and plenty of blueberries.
gluten free blueberry oat muffins
These blueberry muffins are also completely refined sugar free. They are made with maple syrup and only a touch of it. These are the perfect, healthy breakfast muffin as they aren’t sugar loaded, but are packed with fiber from the oats and blueberries, and contain a good heaping of cinnamon. If you want your muffins to be a little sweeter, I suggest sprinkling the tops with coconut or brown sugar before baking or just drizzling your muffin with honey when ready to eat.
gluten free blueberry muffins
How to make gluten free blueberry oat muffins
First, you’ll whisk together all the dry ingredients. This includes a mix of 1:1 gluten free flour, tigernut or almond flour, gluten free oats, baking powder, and cinnamon
Second, you’ll beat all the wet ingredients together. This includes eggs, yogurt, maple syrup, oil or butter, and milk. You can use vegan butter and milk to keep this recipe completely dairy free.
Third, you’ll combine the dry with the wet and fold in the blueberries. It’s that simple! Just pop the batter in a muffin tin, bake, cool, eat.
These allergy friendly blueberry muffins are filled with fiber and flavor all while being gluten free, dairy free, and low sugar. These are the perfect, healthy breakfast muffin!
These walnut crumble cookies are the perfect mix of a soft gluten free cookie base, topped with a crunchy walnut topping. The icing drizzle brings them together with just the right amount of sweetness. These are the perfect cookie for dessert or with your morning coffee.
paleo walnut cookies
I love these paleo cookies! They pair perfectly with tea or coffee and aren’t too sweet. They contain no refined sugar, as long as you make your own powdered sugar with coconut sugar.
gluten free cookies
These gluten free cookies come together easily. You’ll start by making the cookie base, which is just a blend of paleo flours, olive oil, maple syrup, and an egg. The crumble topping is where the walnuts are that give these cookies the perfect crunch. The dairy free icing that pulls these cookies together is something you can’t skip! It’s just made of a mix of powdered sugar and yogurt of choice- feel free to use a dairy variety if desired.
These walnut crumble cookies are the perfect mix of soft and crunchy. They are completely paleo, gluten free, dairy free, and refined sugar free. Enjoy for dessert or with your morning coffee!
For the cookies, sift all dry ingredients together in a bowl.
Beat the oil, maple syrup, vanilla, and egg together in a large bowl on medium low speed until combined.
Add the dry ingredients to the wet and beat on low (or use your paddle attachment to combine) until just combined. Dough should be pretty wet.
Place the dough in the freezer for 10-15 minutes or in the fridge for 20-30 minutes.
Preheat oven to 350F while dough is cooling.
Combine all topping ingredients in a small bowl during this time. Everything should just come together and be slightly crumbly.
When dough is more solid, remove from fridge and form 12 balls. Place on a parchment lined baking sheet about 2 inches apart (cookies will spread) and press down into cookie shape about 1/2 inch thick.
Sprinkle the topping mix on top of the cookies and gently press down so it sticks to the cookies (it’s okay for cookies to flatten a bit more during this process).
Bake one tray at a time on the middle rack for 14-16 minutes, until edges are just golden. Let cool for a few minutes before transferring to a wire rack to finish cooling before icing.
While cookies are cooling, make the icing.
Place 2 Tbsp of yogurt in a small bowl and then add your powdered sugar 1 tsp at a time (start with 3-4 tsp, then add one at a time after that) until you get your desired consistency (the more you add, the thicker it will get so it’s less runny).
If you’re looking for an easy and healthy snack, then look no further than these gluten free protein oat bars. Made from real ingredients and whole proteins, these oat bars are far cleaner than anything you’d find in the store.
gluten free oat bars
Snacks are my love language and I always have something in my purse for emergencies, but a lot of pre-packaged snacks and bars are filled with fake sugars, weird flavors, and gut-disrupting ingredients. Having an easy, healthy, and high protein snack on hand for that afternoon slump is a must. That’s where these gluten free protein oat bars come in!
These oat bars are easy to whip up, made from real, whole food ingredients, and will last you the week.
protein oat bars
Ingredient Notes
Oats: To keep this recipe gluten free, make sure to use certified gluten free oats.
Protein: These homemade protein bars get their protein content from oats, egg whites, and protein powder. This recipe calls for pea protein as it acts like a flour. My favorite pea protein is from Sprout Living as it has no other added ingredients, flavorings, or sugar alcohols. Use code LEMONSNLYME20 for 20% off your order!
Wet ingredients: A combination of butter, maple syrup, and egg whites is used to hold these bars together. You can use real or vegan butter. I use vegan to keep it dairy free, but either works and adds to the flavor of these oat squares. This recipe uses real maple syrup as it’s better for your gut than a fake sugar substitute. Lastly, we’re keeping that protein content boosted with a few egg whites.
protein oat bars
To top off these homemade oat bars and make them perfect, you can’t skip out on the chocolate drizzle! I mean is it really an enjoyable snack or protein bar if there isn’t some chocolate involved?! You can use whatever your favorite chocolate is, just melt it down with a little coconut oil and then drizzle it over the top of the baked oats.
An easy and healthy snack, these protein oat bars are allergy friendly and made with whole food ingredients. High in protein and topped off with a chocolate drizzle, you can't go wrong with a batch of these for the week!
Add cooled melted butter, maple syrup, egg whites, and vanilla to a large bowl and whisk to combine.
Add the oats, protein powder, and cinnamon to the bowl and mix everything together.
Line a 9×9 inch baking dish with parchment paper.
Pour your oat mixture into the prepared baking dish and spread evenly.
Bake oat bars for 30-35 minutes, until slightly golden. Let cool completely before cutting into 9 squares.
When bars are cooled, melt your chocolate chips and coconut oil together until smooth. Drizzle over the oat bars (or dip them into the chocolate). Place in the fridge until chocolate has set.
Looking for a healthier Valentine’s Day treat? Try these no-bake Protein Date Brownie Bites. Sweet dates are stuffed with a protein brownie batter and drizzled with melted chocolate for an allergy friendly treat.
vegan date bites
I love these protein brownie bites as a healthy, easy chocolate treat. They are a higher protein treat and mostly sweetened naturally from the dates. This Valentine’s Day dessert is completely gluten free, nut free, and vegan!
protein brownie bites
This gluten free treat is quick and easy to make. First, you’ll make a no-bake and vegan protein brownie batter from my favorite pea protein (use code LEMONSNLYME20 for 20% off) with cocoa powder, maple syrup, and water. This batter will be stuffed inside some Medjool dates and then drizzled with melted chocolate. I love topping these off with some flaky sea salt for the ultimate sweet and salty combo!
Can I use a different protein? Pea protein is unique in that it acts like a flour. It absorbs moisture instead of dissolving into it like many other proteins. This recipe does require pea protein or pumpkin seed protein. Both proteins can be found here.
This gluten free and vegan treat is the perfect healthier Valentine's Day dessert. Higher in protein and utilizing natural sugars from the dates, you'll love this quick and easy no-bake treat!
Course Dessert, Snack
Cuisine American
Keyword chocolate, gluten free, healthy, high protein, vegan
Mix together the protein, cocoa powder, maple syrup, and 5 Tbsp of water in a small bowl. If the batter is really dry and crumbly, add 1 tsp of water at a time until it comes together but isn't too runny.
Open your dates along one side (don't split them completely in half!) and make sure the pit is removed. Take ~1 Tbsp of batter and stuff it into the date. You should get about 10-12 dates total.
Melt the chocolate chips and coconut oil together.
Place the stuffed dates on a parchment lined plate then drizzle the chocolate on top. Finish off with some flaky sea salt then set in the fridge to set until chocolate has hardened.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.
