Low Sodium Carrot Cake Recipe
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Jump to Recipe Print Recipe Share Pin For Later EmailThis low sodium carrot cake recipe is sweet, rich and moist with fresh grated carrots, topped with a delicious unsalted buttercream frosting! A fantastic dessert recipe that is perfect for a holiday or serving to company.
This sweet treat is easy to make (only one layer!) and is great if you have a few extra carrots on hand. I topped this with a 4-ingredient homemade icing, and it was a huge hit!
If you’re looking for a great low sodium dessert recipe that is fantastic any time of year – this easy low sodium carrot cake hits the spot! I recently had some carrot cake for Easter, and wanted to make a better lower sodium version that we can enjoy at home.
This cake is made with freshly grated carrots, pantry staples like four, sugar, and oil, and topped with a super simple homemade buttercream icing.
This recipe uses low sodium baking powder and no added salt in the batter, and unsalted butter in the icing for a lower sodium version of traditional carrot cake. We gave this a 10/10, I can’t wait to make it again!
This Low Sodium Carrot Cake Recipe Is
- Sweet
- Moist
- So Delicious
- Easy to Make
- Earthy
- A Great Low Sodium Dessert
A Fantastic Low Sodium Dessert Recipe
This low sodium cake is a great treat or dessert that is fairly simple to make. It’s great for Easter or holiday baking, a potluck dessert, a birthday treat, or just for a sweet snack!
Make this cake for yourself, or bake an extra to share. The cake has no added salt and low sodium ingredients, which make it friendly for those enjoying a low sodium lifestyle.
Browse all our low sodium desserts to find your next favorite.
Ingredients for this Low Sodium Carrot Cake
Carrots
I used 3 medium carrots (or use 2 large ones) so you have about 1 cup of grated carrot total. I grated them by hand using a box grater, but you can also use a food processor or buy finely shredded carrots pre-ground. Whatever is easiest for you!
Sugar + Flour
I used a regular white granulated sugar for the cake, and regular all-purpose flour.
Eggs
Keep the cake moist, and delicious. Eggs naturally have 60-70mg of sodium each, so it adds a bit of sodium.
Milk
Use any variety you have on hand. I use unsweetened almond milk, but you can use fat free, 2% or whole milk if desired.
Low Sodium Baking Powder
You can buy lower sodium baking powder, which I use for all my recipes. Baking powder helps the cake rise, so you get a super fluffy cake with a perfect crumb.
Cinnamon & Nutmeg
I used a ground cinnamon and ground nutmeg to add a bit of warm spice to the cake!
Icing
I’ll include directions below for making your own icing! I used 4 ingredients: unsalted butter, powdered sugar, vanilla extract, and a little milk to thin it out. If you know of a good low sodium store-bought vanilla frosting, you can use that.
Cream cheese frosting is traditional on carrot cakes, but I didn’t have any on hand and the icing made was absolutely delicious!
How To Make Carrot Cake Low Sodium
Baking the Cake
- Preheat the oven to 350 degrees Fahrenheit. Line a 8×8 inch baking dish with parchment paper, or spray with a non-stick cooking spray.
- In a large mixing bowl, add the eggs, sugar, vanilla extract, and vegetable oil. Whisk well until combined.
- Add in the milk and the grated carrots (I grated mine by hand, you could also use a food processor), and stir well.
- Add the dry ingredients: all purpose flour, low sodium baking powder, cinnamon, nutmeg, and walnuts. Stir well until all ingredients are combined.
- Pour the batter into the baking dish. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean (that means the cake is done). Allow the cake to cool completely at room temperature before icing.
To Make the Icing
In a mixing bowl (or stand mixer) add the softened butter, powdered sugar and vanilla extract. Using an electric beater, start on very low speed and work your way up to medium.
Add in 1 teaspoon of milk, and mix again. If you icing is too dry, add the remaining teaspoon of milk.
Once mixed, spread the icing on the top of the cooled cake.
Traditional carrot cakes can contain salt and regular baking powder, which can be high in sodium. This version does not contain added salt, and uses a lower sodium baking powder to reduce the overall sodium amounts.
More Low Sodium Dessert Ideas You May Enjoy!
- Low Sodium Chocolate Cupcakes
- Low Sodium Rice Krispie Treats
- 3-Ingredient Low Sodium Peanut Butter Cookies
- Low Sodium Pumpkin Pie
- Low Sodium Brownies
Share This Tasty No Salt Added Carrot Cake
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Low Sodium Carrot Cake
Equipment
- Mixing Bowls
- 8 x 8 inch baking dish
- parchment paper
- Whisk or Spoon
Ingredients
For the Carrot Cake
- 2 eggs
- ½ cup granulated sugar
- 1 teapoon vanilla extract
- ½ cup vegetable oil
- ½ cup milk
- 3 medium carrots grated (about 1 cup)
- 1+ ⅓ cup all purpose flour
- 2 teaspoons low sodium baking powder
- 2 teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup walnuts crushed
For the Low Sodium Icing
- ¼ cup unsalted butter 1 stick, softened to room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 8×8 inch baking dish with parchment paper, or spray with a non-stick cooking spray.
- In a large mixing bowl, add the eggs, sugar, vanilla extract, and vegetable oil. Whisk well until combined.
- Add in the milk and the grated carrots (I grated mine by hand, you could also use a food processor), and stir well.
- Add the dry ingredients: all purpose flour, low sodium baking powder, cinnamon, nutmeg, and walnuts. Stir well until all ingredients are combined.
- Pour the batter into the baking dish. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean (that means the cake is done). Allow the cake to cool completely at room temperature before icing.
To Make the Icing
- In a mixing bowl (or stand mixer) add the softened butter, powdered sugar and vanilla extract. Using an electric beater, start on very low speed and work your way up to medium.
- Add in 1 teaspoon of milk, and mix again. If you icing is too dry, add the remaining teaspoon of milk.
- Once mixed, spread the icing on the top of the cooled cake.
Notes
A Note on Serving Size
Using a 8 x 8 inch baking dish, I made a square cake which I cut into 16 slices (4 even slices vertically on the cake, 4 even slices horizontally). Each slice is one serving. So the nutrition calculation is for 1 serving, 1/16th of the whole recipe.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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