Low Sodium Carrot Cake Slice
Indulge in guilt-free enjoyment with this Low Sodium Carrot Cake Slice, a wholesome twist on the classic dessert that doesn't compromise on flavor. Packed with nutrient-rich ingredients like whole wheat flour, freshly grated carrots, unsweetened applesauce, raisins, and shredded coconut, this recipe delivers natural sweetness and moist texture without the need for excessive sodium or refined additives. Warm spices like cinnamon and nutmeg create a fragrant harmony, while light brown sugar and vanilla extract enhance its rich, comforting taste. Perfectly baked in just 35 minutes, these fluffy slices make an ideal treat for health-conscious dessert lovers or those watching their sodium intake. Plus, with simple prep steps and easy storage, this carrot cake slice is a crowd-pleasing option for everything from midday snacks to special occasions.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 cup Unsweetened applesauce
- 0.75 cup Light brown sugar
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 2 cups Grated carrots
- 0.5 cup Raisins
- 0.5 cup Unsweetened shredded coconut
- 0.25 cup Canola oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan lightly with canola oil or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and ground nutmeg until well combined.
In another bowl, combine the unsweetened applesauce, light brown sugar, eggs, vanilla extract, and canola oil. Mix until the sugar is fully dissolved and the mixture is smooth.
Add the grated carrots, raisins, and unsweetened shredded coconut to the wet mixture, folding gently until evenly distributed.
Gradually add the dry ingredients to the wet mixture, folding gently until the batter is just combined. Be careful not to overmix to keep the cake tender.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the cake cool completely in the pan on a wire rack before slicing.
Once cooled, cut the cake into 12 slices and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 394.8 g | 144% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 228.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 382 mg | 29% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2522 mg | 54% | |
*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.
