Low Sodium Xylitol Carrot Cake
Delight in the guilt-free indulgence of this Low Sodium Xylitol Carrot Cake, a perfect treat for health-conscious dessert lovers. This moist and flavorful cake swaps sugar for xylitol, a natural sugar substitute, and uses a dash of unsweetened applesauce to keep it delightfully tender without added fats. Infused with warm spices like cinnamon, nutmeg, and ginger, and packed with freshly grated carrots, crushed pineapple, and optional chopped walnuts, every bite is brimming with wholesome goodness. Made with low-sodium baking powder and no added salt, it's ideal for those watching their sodium intake. Ready in just under an hour, this easy and nutritious carrot cake can be enjoyed as-is or topped with a luscious low-sodium cream cheese frosting. Perfect for satisfying sweet cravings in a mindful and delicious way!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder (low-sodium)
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.75 cups Xylitol (sugar substitute)
- 1 cup Unsweetened applesauce
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Carrots (grated)
- 0.5 cups Crushed pineapple (no added sugar, drained)
- 0.5 cups Unsalted walnuts (chopped, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and ground ginger until well combined.
In a separate bowl, whisk together the xylitol, unsweetened applesauce, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the grated carrots, crushed pineapple, and chopped unsalted walnuts (if using). Be careful not to overmix.
Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, slice into 12 equal servings and enjoy! You may optionally top with a low-sodium cream cheese frosting or a dusting of powdered xylitol if desired.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 469.3 g | 171% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 63.7 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 376 mg | 29% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2594 mg | 55% | |
*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.
