Low Sodium Classic Carrot Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Two tender layers of finely grated carrot cake come together with warm cinnamon, ginger, and nutmeg, plus a hit of vanilla for depth. The batter turns moist and fragrant thanks to sour cream and a good measure of vegetable oil, while chopped walnuts or pecans fold in for texture if you want that classic crunch. On top, a rich cream cheese frosting gets whipped until light and spreadable, then piled generously over both layers and smoothed down the sides. A short chill firms everything up so each slice holds its shape, revealing those two moist, spiced layers underneath the frosting. It's a timeless bake that works beautifully for anyone watching their sodium intake, letting the warm spices and fresh carrot flavor take center stage instead.

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Ingredients

12 servings

For the cake

2 ½ 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
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs
1 ½ cups granulated sugar
½ cup packed light brown sugar
1 cup vegetable oil
½ cup sour cream
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 cup chopped walnuts or pecans (optional)

For the frosting

1 lb cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp 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, then 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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