Description
We made it with a little less oil and a little less sugar, so this carrot cake recipe is now healthier but still sure to be a favorite.
Ingredients
- 4 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
- ¼ cup butter, softened
- 1 (8 ounce) package Neufchatel cheese, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 2 hrs 30 mins
Servings: 18