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–+ servings
low sodium carrot cake squares with vanilla icing unsalted butter cream frosting

Low Sodium Carrot Cake

AuthorKelly Jensen
This low sodium carrot cake recipe is a 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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings
Calories 249 kcal

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 8x8 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

Calories: 249kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 29mgSodium: 20mgPotassium: 137mgFiber: 1gSugar: 22gVitamin A: 2043IUVitamin C: 1mgCalcium: 47mgIron: 1mg

*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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