Low Sodium Carrot Cake Recipe ๐ฅ๐ฐ
Overview:
Finally, a carrot cake that fits into a low-sodium diet and tastes absolutely delightful! This recipe, discovered on SPLENDA’s website, is a perfect combination of health-conscious ingredients and scrumptious flavor. With a prep time of just 20 minutes and a cook time of 50 minutes, you’ll have a moist and flavorful carrot cake ready to be enjoyed in just over an hour!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3/4 cup | All-purpose flour |
| 2 | Eggs |
| 1 | Baking powder |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Cinnamon |
| 1/2 tsp | Allspice |
| 1/4 cup | Egg substitute |
| 2 tbsp | Splenda sugar substitute |
| 1/4 cup | Margarine |
| 1/4 cup | Honey |
| 2 tsp | Vanilla extract |
| 3 tbsp | Applesauce |
| 1/2 cup | Canola oil |
| 1 cup | Carrots |
| 3 | Walnuts |
Nutrition Facts (per serving):
- Calories: 237.7
- Fat: 9.4g
- Saturated Fat: 1.4g
- Cholesterol: 0mg
- Sodium: 230.3mg
- Carbohydrates: 36.2g
- Fiber: 1.9g
- Sugar: 21.7g
- Protein: 4.3g
Instructions:
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Preheat oven: Preheat your oven to 350ยฐF (175ยฐC).
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Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and allspice. Set aside.
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Prepare wet ingredients: In a small bowl, whisk together the egg substitute and Splenda sugar substitute. Set aside.
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Mix wet ingredients: In a large bowl, beat together the margarine, honey, vanilla extract, applesauce, and canola oil until well combined.
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Combine ingredients: Mix in the egg substitute mixture until well incorporated.
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Incorporate flour mixture: Stir in the flour mixture until just combined. Then, fold in the grated carrots and chopped walnuts until evenly distributed.
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Bake: Pour the batter into a greased 8-cup loaf pan and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the carrot cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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Optional icing: Once cooled, you can opt to ice the cake with your favorite frosting. Alternatively, you can top it with a mixture of one cup of heavy cream whipped with 1/4 cup of confectioners’ sugar until stiff peaks form.
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Serve and Enjoy: Slice the carrot cake into generous portions and serve. Enjoy the moist and flavorful delight of this low-sodium carrot cake guilt-free!
This recipe yields approximately 8 servings and is perfect for dessert or a sweet treat any time of the day!
