Healthier Carrot Cake III

Healthier Carrot Cake III

MakeItHealthy 741

"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."
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2 h 30 m servings 399 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • 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

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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.


  • 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.



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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...

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...

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"!

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.

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