Healthier Carrot Cake III |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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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. 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:
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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