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Healthier Carrot Cake

4

130 min

Healthier Carrot Cake

Healthier Carrot Cake Photo 1

Category

Cake Recipes

Time

130 min

Serving

18 persons

Calories

400

Rating

4.00★ (65)

Cuisine

Author: Victoria Buriak
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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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
    Healthier Carrot Cake Photo 2
  2. 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.
    Healthier Carrot Cake Photo 3
  3. 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.
    Healthier Carrot Cake Photo 4
  4. Make the frosting: Combine butter, Neufchâtel cheese, confectioners' sugar, and vanilla. Beat until mixture is smooth and creamy. Stir in chopped pecans.
    Healthier Carrot Cake Photo 5
  5. Spread frosting over completely cooled cake.
    Healthier Carrot Cake Photo 6

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