Low Sodium Carrot Cake
Indulge in the perfect guilt-free treat with this Low Sodium Carrot Cake, a moist and flavorful dessert that’s big on taste and low on salt. Bursting with the natural sweetness of grated carrots and unsweetened applesauce, this cake is delicately spiced with warm cinnamon, ginger, and nutmeg for a comforting flavor profile. The recipe is versatile, allowing you to add optional mix-ins like unsweetened shredded coconut, chopped unsalted nuts, or plump raisins to customize your cake. It’s quick to prepare, requiring just 20 minutes of prep time, and bakes to perfection in under 35 minutes. Whether topped with a low-sodium cream cheese frosting or enjoyed plain, this wholesome cake is a heart-healthy dessert that’s perfect for any occasion. Ideal for those watching their sodium intake, this recipe proves you don’t have to sacrifice taste for health!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder (low sodium or sodium-free)
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground nutmeg
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (lightly packed)
- 1 cup Unsweetened applesauce
- 0.25 cup Vegetable oil
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Carrots (grated)
- 0.5 cup Unsweetened shredded coconut (optional)
- 0.5 cup Chopped walnuts or pecans (optional, unsalted)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line two 9-inch round cake pans with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground ginger, and ground nutmeg. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, unsweetened applesauce, and vegetable oil until smooth.
Add the eggs and vanilla extract to the wet mixture and beat until fully incorporated.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the grated carrots, and if using, add the shredded coconut, chopped nuts, and raisins.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Frost with your choice of low-sodium cream cheese frosting or enjoy plain. Slice and serve!
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 34.3 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value 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.
