Low Sodium Carrot Cake with Pineapple

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Two tender layers of grated carrot and well-drained crushed pineapple come together with warm cinnamon, ginger, and nutmeg for a moist, spiced crumb that's studded with walnuts or pecans if you like a little crunch. The batter mixes up quickly with oil, eggs, and a mix of granulated and brown sugar for deep flavor and a soft, springy texture straight from the oven. Once cooled, the layers get stacked and coated in a fluffy cream cheese frosting, beaten until light and spreadable, then chilled so every slice holds its shape. It's a classic bakery-style cake with real fruit and warm spice in every bite, and it's a great option to keep on hand for an added salt kitchen. Simple pantry staples and straightforward steps make this one approachable for bakers of any skill level, with a payoff that looks and tastes like it came from a special-occasion table.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup vegetable oil
4 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 can (8 oz) crushed pineapple, well drained
½ cup chopped walnuts or pecans (optional)

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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