Low Sodium Spiced Carrot Cake with Coconut Cream Frosting

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Low Sodium Spiced Carrot Cake with Coconut Cream Frosting

This layered carrot cake leans on warm cinnamon, ginger, and turmeric to build flavor, so every bite feels cozy and spiced without needing anything heavy-handed. Finely grated carrots and a blend of almond flour and tapioca starch give the layers a moist, tender crumb, while a splash of apple cider vinegar and maple syrup add brightness and natural sweetness. The frosting is its own showstopper: chilled coconut cream whipped with maple syrup and vanilla until light and billowy, spread thick between the layers and swept over the top and sides. A scatter of toasted walnuts on top adds a satisfying crunch against all that soft, creamy frosting. Because the sweetness and flavor here come from ingredients like carrots, maple syrup, and warm spices rather than any added salt, this cake is a genuinely solid pick if you're watching your sodium intake. It's the kind of make-ahead dessert that tastes even better after a few hours chilling, once the frosting sets up firm and clean for slicing.

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Ingredients

12 servings

For the coconut cream frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp maple syrup
1 tsp vanilla extract

For the cake

3 cups almond flour
¼ cup tapioca starch
1 ½ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground turmeric
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 large eggs
½ cup maple syrup
⅓ cup coconut oil, melted and cooled
1 tsp apple cider vinegar
2 ½ cups finely grated carrots (about 4 medium carrots)
½ cup raw walnuts, roughly chopped (optional)

For serving

2 tbsp raw walnuts, roughly chopped (optional)

Instructions

1
The night before baking, place the 2 cans of full-fat coconut milk in the refrigerator upright. This allows the thick cream to separate from the liquid.
2
When ready to bake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

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