Healthier Carrot Cake III
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.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
Step: 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.
Step: 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.
Step: 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.
NUTRITION FACT
Per Serving: 400 calories; protein 5.3g; carbohydrates 42g; fat 24.7g; cholesterol 57.6mg; sodium 354.9mg.
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