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.

Original recipe makes 1 9×13-inch cake

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

PREP

30 mins
COOK

1 hr
READY IN

2 hrs 30 mins

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
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.
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.
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.