Healthier Carrot Cake III Recipe -
Healthier Carrot Cake III Recipe
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Healthier Carrot Cake III

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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."

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Ingredients Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    2 hrs 30 mins


  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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Reviews More Reviews

Aug 03, 2012

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 substitutes.

Aug 19, 2012

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 cake) so I halved the recipe...also I skipped the icing, although it sounds delicious. This cake was so good! Perfect sweetness, perfect flavor. I did use half white sugar, and half brown sugar because I wanted a little molasses flavor, but that was all I changed. Without the icing it's a healther little snack cake, and I will make it again for sure! Thanks for the recipe!

Jan 02, 2013

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

Nov 13, 2013

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 pecans. I also nixed the frosting, since I'm not a big icing person. Turned out great!

Mar 17, 2013

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 was moist and the frosting was fantastic! The only thing I'd change next time is decreasing the cinnamon from 2 tsp. to 1 1/2 tsp. because it had a little too much spice flavor for out taste.

Mar 26, 2014

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"!

Aug 13, 2012

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 just wonder if there is enough topping with 1/2 of sugar added?

Sep 06, 2014

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 provided. Easy to follow recipe. It would be nice if there was a sub heading for the icing. It tasted very light, carroty, and sweet.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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