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Healthier Carrot Cake III

Healthier Carrot Cake III

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    2 h 30 m
MakeItHealthy

MakeItHealthy

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Kath
16

Kath

8/3/2012

I love carrot cake, so I was pleased to try this "liter"version. I took it to a birthday party, and everyone really liked it. I did follow the recipe, and would continue to make with no substitutes.

nicole
8

nicole

8/19/2012

I don't usually try recipes with so few reviews, but I liked the healthier aspect of this cake and took a chance, boy am I glad I did! I made this for my young boys and I (hubby won't eat carrot cake) so I halved the recipe...also I skipped the icing, although it sounds delicious. This cake was so good! Perfect sweetness, perfect flavor. I did use half white sugar, and half brown sugar because I wanted a little molasses flavor, but that was all I changed. Without the icing it's a healther little snack cake, and I will make it again for sure! Thanks for the recipe!

Laurie-Anne
6

Laurie-Anne

1/2/2013

This is a fantastic recipe! I only used 1 cup of sugar. It came out moist with a great flavour.

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