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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.
Ingredients
- eggs: 4 piece
- vegetable oil: 0.75 cup
- ½ cups white sugar: 1 piece
- vanilla extract: 2 tsp
- whole wheat pastry flour: 2 cups
- baking soda: 2 tsp
- baking powder: 2 tsp
- salt: 0.5 tsp
- ground cinnamon: 2 tsp
- carrots: 3 cups (grated)
- pecans: 1 cup (chopped)
- butter: 0.25 cup (softened)
- Neufchatel cheese: 1 pack (8 ounce pack, softened)
- confectioners' sugar: 2 cups
- vanilla extract: 1 tsp
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
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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.
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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.
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Make the frosting: Combine butter, Neufchâtel cheese, confectioners' sugar, and vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans.
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Spread frosting over completely cooled cake.
