Carrot cake was destined to be an inevitable family favorite since we made it our wedding cake almost nineteen years ago. Since then, we’ve had all kinds of versions of this cake, from store-bought, bakery fresh, or made at home.

While I can’t say that I’ve ever regretted a slice of carrot cake, I will say that more often than not the cakes we’ve purchased have been sweeter than we prefer, occasionally cloyingly so.

Our preference for most desserts these days is homemade with either less sugar or natural sweeteners, which really allows the flavors and ingredients to shine. (My personal preference is also quick and easy, though I do make exceptions for special occasions).

Simple Homemade Carrot Cake

I’ve been working on this recipe for a few years, first testing a version of it as an Instant Pot version. (I still very much love my Instant Pot, but don’t feel compelled to try and make everything in it as much these days).

This past week we celebrated my youngest son’s tenth birthday and his request was a homemade carrot cake. This gave me the perfect opportunity to do some final tests and tweaks before publishing our beloved cake recipe.

The cake was perfection and I’m very excited to finally share it with you all!

naturally sweetened, dairy-free, gluten-free

As mentioned before, this cake is not overpoweringly sweet. (If you like really sweet cakes, this version is great). The batter is sweetened with honey, with applesauce is the perfect complement in lieu of butter or oil.

The batter is dairy-free, but if you need a full dairy-free cake, you can sub a DF icing or cream cheese in the recipe. Likewise, a simple sub of 1:1 gluten-free flour will make the cake GF. I really like King Arthur 1:1 GF flour as well as Bob’s Red Mill GF flour.

The cake can be prepared as a 2-layer or 4-layer cake (see recipe note). I also love the look of unfrosted sides to this cake, so that’s how I wrote it and shot it. If you’d like to frost the sides, you may want to increase the frosting by 1.5.

Give this recipe a try, then come back and let me know how you enjoyed it! And, if easy, healthy-ish (such a subjective word) recipes are your thing, check out my recipe index!

More EASY + DELICIOUS desserts to try:

Simple Homemade Carrot Cake

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• Author: Lisa @ This Pilgrim Life

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Description

Homemade carrot cake is our family’s favorite and this recipe is so simple to make in just one bowl with healthy ingredients, making it easily naturally sweetened, dairy-free, and/or gluten-free! 

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Ingredients

Cake

• 2 1/2 cup cake flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp ground cinnamon
• 1/2 tsp allspice
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 2 cups grated carrots
• 3/4 cup applesauce
• 3/4 cup honey
• 4 eggs
• 1/2 cup milk

Icing

• 16oz cream cheese (room temperature)
• 3–4 cups powdered sugar (add to taste)
• 1 cup chopped pecans

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Instructions

1. Preheat the oven to 350 degrees.
2. Combine all the dry ingredients in a mixing bowl. Stir until well-incorporated, then add the grated carrots and stir again. Mix together the applesauce, honey, eggs, and milk in a large liquid measuring cup.
3. Pour the wet ingredients into the dry ingredients and gently incorporate until no streaks of flour remain.
4. Grease and flour two 9-inch round cake pans. Add a parchment circle to the bottom of the pan for easier cake removal. Divide the cake batter between the two cake pans.
5. Place the cake pans in the preheated oven and bake for 18-22 minutes, until the center of the cakes are cooked through.
6. Cool the cakes in the pan for 5-10 minutes, before removing from the pans and transferring to a cooling rack to cool completely.
7. (Optional) Use a large bread knife to cut the cakes in half to make 4 layers– carefully slice around the cake gradually going all the way through to the center.
8. Prepare the icing: combine the sugar and cream cheese in a mixing bowl with the paddle attachment and mix together on medium speed until blended and light. Add the chopped pecans and mix on low until the nuts are evenly incorporated.
9. Spread the icing on the cake layers, leaving the sides unfrosted. Top with additional finely chopped pecans if desired.
10. Serve immediately, or place in the refrigerator to chill before enjoying.

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Notes

You can make your own powdered sugar by blending granulated sugar in a blender on high until white and powdered.

To make the cake gluten-free, sub a 1:1 gluten-free flour (I like King Arthur or Bob’s Red Mill GF all-purpose flour).

To make the cake dairy-free, sub a dairy-free icing or cream cheese.

Don’t forget to pin and share this homemade carrot cake! Thanks!

The post Simple Homemade Carrot Cake appeared first on This Pilgrim Life.

Post updated Feb 2026. First shared 2017.

Before last week, I had made 2, maybe 3, cheesecakes in my life. I had reliable recipes, but the process always seemed a bit overwhelming and I would typically opt for another dessert instead. I have now made many more cheesecakes in my Instant Pot. And I’m here to tell you, it is sooooo much easier!

There are lots of cheesecake recipes out there, but I wanted to put my own twist on the popular Instant Pot cheesecake. How could I make a delicious cheesecake, but use a natural sweetener? How could I make it so that all my gluten-free friends could enjoy it too? (Not to mention the fact that I NEVER have graham crackers on hand and typically avoid recipes that require a special trip to the store).

I also tested the cheesecake with both fat-free and regular cream cheese– I can attest that both versions are very good! All the grueling hard work of eating so many cheesecakes paid off. I did it for you, I promise.

I now have another quick and easy dessert recipe for my Instant Pot which uses whole ingredients and natural sweeteners. Because life is just better with dessert, y’all.

Read this first!

Cheesecakes can be somewhat persnickety, so I’m going to throw a handful of tips at you that you’re going to want to heed. I did a lot of reading up on what makes a successful cheesecake, a lot of testing in the kitchen, and this is what you need to know…

1. Always use room temperature ingredients. This is important. Pull your cream cheese and yogurt and eggs out with plenty of time for them to come to room temperature. This will help your cheesecake to be smoother and prevent you from over mixing the filling. It will also keep your eggs from clumping when you add them to the cheesecake mixture.
2. DON’T OVERMIX.  The process of making the cheesecake filling should take no more than about five minutes. Mixing the filling too long can result in a wonky cheesecake with the potential of having scrambled eggs on top. I used a timer each time I turned on my mixer to make sure I was not mixing anything too long just because I wasn’t paying attention. (Times are in the recipe). A general rule of thumb when it comes to cheesecakes is: Less mixing = denser cheesecake. More mixing = creamier cheesecake. 
3. Release the air bubbles.  Immediately after you pour in the filling, tap the pan gently on the counter to release any air bubbles. Use a toothpick or the point of a knife to pop the bubbles.
4.  Cover the cheesecake before cooking. Use both a paper towel and a piece of foil to cover the top of the springform pan. The paper towel will help to absorb excess moisture that would collect on the top of the cheesecake, and it can be used after the cooking time to gently soak up any additional moisture.
5. You may want to use a fresh sealing ring. Twice before making cheesecake recently I cooked either a roast chicken or barbecue pork in the Instant Pot. Neither is a flavor I want to pass on to my cheesecakes. Invest in extra sealing rings so that you can reserve one or two for desserts. Totally worth it.
6. After the cheesecake cooks… Let the pressure release naturally from the Instant Pot, and then carefully remove the springform pan. Take off the foil and paper towel layer and gently soak up any excess moisture. At this point, you want to let the cheesecake rest for 10-15 minutes before releasing the outer wall of the springform pan. After 10-15 minutes, use a knife to run along the edges of the pan to separate the cheesecake from the pan, and then release the latch on the side wall. Letting the cheesecake cool without the wall can help to prevent cracks in your cheesecake.
7. Don’t rush the next part.  The success of your cheesecake is still up in the air, to a degree. The waiting is a VERY important part and one that shouldn’t be rushed. Let the cheesecake cool completely on the counter before placing it in the refrigerator (one to two hours). Your cheesecake will continue to cook and this time will help the middle of the cheesecake to further set up. After your cheesecake is cooled, you may place it in the refrigerator. But you still must wait! Give the cheesecake at least four hours in the refrigerator, though more time is better for an amazing cheesecake. If possible, it’s best to make the cheesecake a day ahead of time to give it plenty of time to chill.

Supplies you will need:

Must-Have: 

• Instant Pot or other electric pressure cooker
• springform pan (I use a 7″ pan that fits in my 6qt Instant Pot)
• rack to fit inside your Instant Pot

Very Helpful:

• extra sealing rings
• food processor (makes preparing the crust SUPER easy)
• stand mixer 

Watch this recipe being made on Instagram.

Instant Pot Cheesecake Makeover :: Gluten-Free, Naturally Sweetened, & Less Fat!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6-8 servings
• Category: Dessert
• Method: Pressure Cooker

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Description

Making Instant Pot cheesecake is shockingly simple! This amazingly quick and easy cheesecake is gluten-free, naturally sweetened, and is seriously delicious!

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Ingredients

Crust:

• 2/3 C pecan halves
• 4 pitted dates
• pinch of salt
• 1 Tbsp unsalted butter (if using salted, leave out the additional salt)

Filling:

• 16oz neufchâtel cheese (1/3 less fat cream cheese)
• 1/4 C plain Greek yogurt
• 1/3 C maple syrup
• 2 tsp vanilla extract
• 2 eggs

Blueberry topping: 

• 1 C fresh blueberries
• 1 Tbsp butter
• 1 Tbsp maple syrup

Citrus Topping:

• 1/4 C plain Greek yogurt
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 Tbsp maple syrup

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Instructions

Make the crust:

1. In a the bowl of a food processor, blend the pecans, dates, and salt together for about 30 seconds until the pecans and dates are broken up into very small pieces. Add the butter and pulse 2 to 3 times until the butter is incorporated.
Alternately, if you do not have a food processor, use a blender or knife to finely chop the dates and pecans. Transfer to a bowl and use a fork to mix in the butter. (Your crust may have bigger pieces if you do this method).

2. Transfer the pecan/date mixture to the bottom of a springform pan and use the back of a spatula to gently press out the mixture evenly across the bottom of the pan and out to the sides.

3. Place the springform pan in the freezer until your filling is ready, about 15 minutes.

Make the filling:

1. Add the cream cheese to the bowl of a stand mixer. Set a timer for 1 minute and turn the mixer on low. While the cream cheese is mixing, add the yogurt, syrup, and vanilla to the bowl. Turn off the mixer when the timer goes off and scrape the sides of the bowl.
2. Turn the mixer on medium-low and mix again, this time for thirty seconds.
3. Set the timer for thirty seconds one more time, turn the mixer back on low, and add the eggs one at a time. After about thirty seconds, the eggs should be incorporated in the cream cheese mixture. If there are still any streaks of yellow, simply give the filling a quick stir with your spatula.

Fill and Cook the Cheesecake

1. Take the springform pan out of the freezer and pour the cream cheese filling into the pan. Gently tap the cheesecake on the counter to bring up any air bubbles. Pop the bubbles with the tip of a toothpick or small knife.
2. Cover the springform pan with a paper towel, and then a piece of foil. Press the foil down over the sides of the pan to hold the paper towel in place.
3. Pour a cup of water in the bottom of your Instant Pot, place in a trivet, and then set the springform pan on top of the trivet. Cover the Instant Pot, select MANUAL, and set the cooking time for 30 minutes on high pressure.
4. When the cheesecake has cooked for 30 minutes, let the pressure release naturally. Once the pin has dropped and the pressure is released, you can take off the lid and carefully take out the cheesecake. Set the pan on the counter and remove the foil and paper towel. Use the paper towel to gently soak up any moisture on top of the cheesecake.
5. Let the cheesecake rest on the counter or a cooling rack for 10 minutes. After ten minutes, run a knife around the edges of the cheesecake and then release and remove the wall of the springform pan. Leave the cheesecake cool completely on the counter for 1-2 hours before refrigerating.
6. Refrigerate the cheesecake for at least 4 hours before slicing.

Prepare the topping:

Blueberry Topping:

1. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in 1 cup of blueberries and 1 tablespoon of maple syrup. Reduce the heat to low and cook for 2-3 minutes. Remove from heat and cool completely before topping your cheesecake.

Citrus Topping:

1. Stir together the yogurt, lemon juice and zest, and maple syrup. Pour on top of cheesecake and spread evenly across with a spatula. Optional: sprinkle a little extra zest on top. Tip: make the citrus topping and add to cheesecake before you are ready to serve. Refrigerate the topping for best results.

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Notes

• I use a 7″ springform pan for my cheesecakes. If you want to use a 6″ pan, try adding a few minutes to the cooking time since your cheesecake will be slightly thicker.
• You will know that the cheesecake is done because the center of the cheesecake will be set–not runny. A little jiggle is normal as the cheesecake will continue to set up as it cools.
• This recipe does not need lemon juice. The tartness of the yogurt is sufficient and when I tested it with lemon juice, the cheesecake was too tart.

Don’t forget to pin and share this post!

Pinning and sharing really help to support this blog so I can keep developing tasty new recipes! Thanks! 

More healthy Instant Pot desserts!

The post Instant Pot Cheesecake Makeover :: Gluten-Free & Naturally Sweetened appeared first on This Pilgrim Life.

The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here. 

Last week we went to the zoo for the first time this year. The weather was amazing and we had a friend’s birthday to celebrate.

I volunteered to bring cupcakes– not because I am good at making cupcakes, actually quite the opposite. My cupcakes are meh. They taste okay and look like a kindergartener decorated them.

While thinking about how to make the cupcake process easier and more portable, I had a genius idea. Skip the finicky cake part and use cookie dough. Then, instead of making a frosting with multiple ingredients, order a Prime delivery from Whole Foods to get a couple cans of whipped cream and a container or sprinkles. 

EASY AND DELICIOUS!

Chocolate Chip Cookie Cupcakes: Easy Cupcake Hack!

The cookie dough is super easy to make. It’s actually a simplified version of our favorite chocolate chip cookies from America’s Test Kitchen. (Similar to this Ultimate Skillet Dark Chocolate Chip Cookie).

I added an extra egg for lift (these are cupcakes after all), and skipped using two different sugars. Instead, the recipe calls for granulated sugar and molasses. Which, if you didn’t already know, is how you make brown sugar.

The cookie dough uses melted butter– an ingredient I can get behind because it requires no planning ahead and taking out butter to soften. No worrying about whether or not the butter is the right temp. Just melt it and you’re good to go.

I also HIGHLY RECOMMEND these parchment muffin liners. I absolutely hate washing muffin pans. I don’t know why I feel so strongly about this, but using muffin liners is a must for me. And parchment is 100% the way to go for muffin liners because unlike paper liners, they never stick to the muffin/cupcake/cookie.

If your cookie cupcakes fall slightly in the middle, no stress. That’s what the whipped cream is for. About a quarter of my cookies fell a little. There were, however, zero complaints.

Another bonus fact about these cookie cupcakes is how portable they are. Since they don’t get topped until just before eating, you don’t need to worry about the icing getting smooshed or falling. I tucked the cookie cupcakes into a hard plastic storage container and packed them along with our picnic lunch for our trip to the zoo.

I can see us enjoying these cookie cupcakes with friends all spring and summer long! If you make them, I’d love to see! Tag me on social media, and/or come back and leave a comment! I love hearing about how you enjoy these recipes.

SHOP THIS POST :: 

• parchment muffin liners
• molasses
• real dairy whipped cream
• Artificial dye-free rainbow sprinkles 

MORE LIKE THIS :: 

• Ultimate Skillet Dark Chocolate Cookie
• Healthy Grab & Go Picnic Food
• Summer Mom Hacks & Summer Essentials 

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Chocolate Chip Cookie Cupcakes

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• Author: Lisa @ This Pilgrim Life
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 cupcakes

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Description

These chocolate chip cookie cupcakes are a breeze to make and ridiculously simple with their whipped cream topping and sprinkles. It makes a great cupcake hack for a sweet snack to enjoy with friends or a simple birthday party treat! 

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Ingredients

• 1 1/2 cups granulated sugar
• 3 tbsp molasses
• 1 cup (2 sticks, 16 tbsp) unsalted butter
• 2 large eggs
• 1 tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 cup chocolate chips

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Instructions

1. Preheat the oven to 375 degrees.
2. Melt the butter over medium-low heat on the stovetop, (or alternately in a microwave). Whisk together the sugar and molasses in a medium mixing bowl until the mixture resembles brown sugar. Pour in the melted butter, then whisk to combine. Add the eggs and vanilla, whisk again until the ingredients are all well-incorporated.
3. Stir in the flour, baking soda, and salt into the butter/sugar mixture with a wooden spoon or spatula. Add the chocolate chips and stir to incorporate.
4. Line 2 12-cup muffin pans with parchment muffin liners (or grease the cups). Distribute the cookie batter into the muffin cups so that each cup is 2/3 full.
5. Bake in preheated oven for 15-18 minutes (check after 15 minutes), until the cookies are cooked through, but still soft.
6. Let the cookies cool for 5-10 minutes in the pans, then transfer them to cool completely on a wire cooling rack.
7. Top cookie cupcakes with whipped cream and sprinkles.

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The post Chocolate Chip Cookie Cupcakes: Easy Cupcake Hack! appeared first on This Pilgrim Life.