Low Sodium Carrot Cake Slice

Satisfy your sweet tooth without the guilt with this Low Sodium Carrot Cake Slice, a wholesome twist on a classic dessert! Featuring nutrient-rich whole wheat flour, fresh grated carrots, and natural sweeteners like unsweetened applesauce and light brown sugar, this moist and flavorful cake is perfect for those looking to reduce sodium without sacrificing taste. Spiced with earthy cinnamon and nutmeg, and studded with chewy raisins and shredded coconut, each bite is a delightful blend of texture and warmth. Quick to prepare in just 20 minutes, this heart-healthy treat bakes to perfection in under 35 minutes and can be enjoyed as a snack, dessert, or even a breakfast bite. With no frosting required, these slices are a naturally sweet and wholesome indulgence—great for sharing or meal prep!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, and ground nutmeg until well combined.

Step 3

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.

Step 4

Add the grated carrots, raisins, and unsweetened shredded coconut to the wet mixture, folding gently until evenly distributed.

Step 5

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.

Step 6

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.

Step 7

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the pan from the oven and let the cake cool completely in the pan on a wire rack before slicing.

Step 9

Once cooled, cut the cake into 12 slices and serve. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(965.4g)

Amount per serving	% Daily Value*
Calories	2494.2

Total Fat 97.1g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat 14.2g
Cholesterol 372mg	0%
Sodium 1069.6mg	0%
Total Carbohydrate 394.8g	0%
Dietary Fiber 43.7g	0%
Total Sugars 228.6g
Protein 44.6g	0%

Vitamin D 80IU	0%
Calcium 382.1mg	0%
Iron 14.8mg	0%
Potassium 2522.1mg	0%

*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.

Source of Calories

Fat: 33.2%

Protein: 6.8%

Carbs: 60.0%