Low Sodium Gluten Free Carrot Cake

Total time2 hr 5 min

Prep time25 min

Cook time40 min

This layered carrot cake is packed with warm cinnamon, ginger, and nutmeg, plus plenty of freshly grated carrot for natural sweetness and moisture in every bite. Toasted walnuts add a nice crunch if you want them, and the batter comes together quickly with a whisk and a spatula, no fancy equipment required. The two tender layers bake up golden and spring back to the touch, then cool completely before getting swept in a rich, tangy cream cheese frosting. That frosting whips up light and fluffy, with sifted powdered sugar giving it a smooth, spreadable finish that coats the top and sides beautifully. It's a comforting, from-scratch dessert that fits neatly into a low-sodium kitchen without sacrificing any of the classic carrot cake flavor you're after. Slice it thick and serve it as the centerpiece for any gathering.

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Ingredients

12 servings

For the cake

2 cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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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 cup granulated sugar
½ cup packed light brown sugar
1 cup vegetable oil
2 tsp vanilla extract
3 cups carrots, finely grated (about 4 medium carrots)
1 cup walnuts, roughly chopped (optional)

For the frosting

8 oz cream cheese, softened
½ cup 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 and line the bottoms with parchment paper.
2
In a large bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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