Low Sodium Carrot Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In medium bowl, toss carrots and raisins with 1/3 cup cake mix to coat. In large bowl, beat remaining cake mix, cinnamon, water, egg product, applesauce and oil with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in carrot mixture until blended. Pour batter into pan; spread evenly.
• Bake 33 to 38 minutes or until center of cake feels firm or toothpick inserted in center comes out clean. Cool cake in pan on cooling rack at least 1 hour.
• Reserve 1/2 cup of the frosting. Spread remaining frosting over top of cake. Spoon 1/4 cup of the reserved frosting into small resealable freezer plastic bag; spoon remaining frosting into second bag. Add red and yellow food colors to one bag; add green food color to other bag. Seal bags; squeeze bags to tint frosting evenly.
• Pull tip of knife through frosting on top of the cake to score 16 serving pieces (4 rows by 4 rows). Cut 1/8-inch tip off 1 bottom corner of bag with orange frosting. Diagonally on each scored cake piece, pipe a carrot by squeezing frosting in a thick line, letting up on pressure at end to draw to a point. Cut off tiny corner of bag with green frosting. At top of each carrot, pipe loops of green frosting for carrot tops. Refrigerate until frosting is firm before serving, about 30 minutes. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, whisk together flour, baking powder, baking soda, salt substitute, cinnamon, and allspice.
• Set aside.
• In small bowl, whisk together egg whites and eggbeaters.
• Set aside.
• In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil.
• Mix in egg mixture, stir until well mixed.
• Stir in flour mixture, then carrots and walnuts.
• Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean.
• Allow to cool, ice if desired.
• Top with your favorite frosting, or with one cup heavy cream mixed with 1/4 cup confectioners' sugar and whipped to stiffness.

Steps:

• In a large bowl, beat the brown sugar, buttermilk, egg whites, egg, oil and vanilla until well blended. Combine the flour, baking soda, spices and salt; gradually beat into sugar mixture until blended. Fold in carrots and pineapple. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon juice and vanilla; beat until smooth. Drizzle over cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine flour, baking soda, baking powder, cinnamon, and salt in a bowl. Add yogurt, carrot pulp, milk, maple syrup, apple pulp, dates, and egg. Mix with a wooden spoon until batter is blended and thick.
• Spread batter in the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.