“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.” - by MakeItHealthy
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch cake
Directions
- 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.
Nutrition
Amount Per Serving (18 total)
- Calories
- 399 cal
- 20%
- Fat
- 24.7 g
- 38%
- Carbs
- 42 g
- 14%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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...." See more"
Laurie-Anne
"This is a fantastic recipe! I only used 1 cup of sugar. It came out moist with a great flavour...." See more"
nicole
"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)..." See more 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!"
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