Healthier Carrot Cake III

Healthier Carrot Cake III

MakeItHealthy

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 399 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 42g
  • 14%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

Reviews

Read all reviews 27
Most helpful
Most positive
Least positive
Newest

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 substitu...

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...

I reduced sugar to a total of 1 cup....1/2 brown and 1/2 white. Also, I reduced oil to 1/4 cup and added applesauce. With the adjustments, this cake is "fabulous"!

This is a fantastic recipe! I only used 1 cup of sugar. It came out moist with a great flavour.

Wonderful Recipe! I don't like cakes that are over sweet and I did tweek it a bit, but it was great! Instead of oil I used 1 cup applesauce, and only 1 cup sugar, and I put walnuts instead of pe...

I didn't have whole wheat pastry flour so I used 2 c. all purpose flour instead and it turned out great. I made it in 2x 8-in round pans rather than a 9x13 and baked for 40 minutes. The cake w...

I've tried original Carrot Cake III and 4/5 ppl testing it were ", is this US recipe? Its too sugar in it, can't taste anything else"... so I'll try this one for the final birthday cake. I jus...

Delicious. I substituted coconut for the nuts, because I had it, not the ,on hands. I used plain flower not whole wheat flower. I also substituted a basic white icing instead of the icing pro...

Excellent! Used 1/2 cup applesauce. 1/2 whole wheat & 1/2 all- purpose flour.

Other stories that may interest you