We made this carrot cake recipe with a little less oil and a little less sugar, so now it’s healthier yet still sure to be a favorite.
Prep Time::30 mins
Cook Time::40 mins
Additional Time:: 1 hr
Total Time:: 2 hrs 10 mins
Servings::18
Yield::1 9×13-inch cake
Ingredients
Carrot Cake:
4 large eggs
¾ cup vegetable oil
1 ½ cups white sugar
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
Frosting:
¼ cup butter, softened
1 (8 ounce) package Neufchatel cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
Prepare the cake batter: Beat together eggs, oil, white sugar, and vanilla 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 the preheated oven until a toothpick inserted into the center of the 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.
Make the frosting: Combine butter, Neufchâtel cheese, confectioners' sugar, and vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans.
Spread frosting over completely cooled cake.
Editor's Note:
This recipe is a healthier version of this recipe: Carrot Cake.