Healthier Carrot Cake III

2 h 30 m

18 servings

399 cals

Ingredients

  • 
4 eggs
  • 
3/4 cup vegetable oil
  • 
1 1/2 cups white sugar
  • 
2 teaspoons vanilla extract
  • 
2 cups whole wheat pastry flour
  • 
2 teaspoons baking soda
  • 
2 teaspoons baking powder
  • 
1/2 teaspoon salt
  • 
2 teaspoons ground cinnamon
  • 
3 cups grated carrots
  • 
1 cup chopped pecans
  • 
1/4 cup butter, softened
  • 
1 (8 ounce) package Neufchatel cheese, softened
  • 
2 cups confectioners' sugar
  • 
1 teaspoon vanilla extract
  • 
1 cup chopped pecans

Directions

  • Prep
30 m
  • Cook
1 h
  • Ready In
2 h 30 m
  • 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.