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Ingredients

4 eggs ¾ cup vegetable oil 1 ½ cups white sugar 2 teaspoons vanilla extract 2 cups whole wheat pastry flour 2 teaspoons baking soda 2 teaspoons baking powder ½ teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans ¼ cup butter, softened 1 (8 ounce) package Neufchatel cheese, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans

Nutrition Info

399.5 calories carbohydrate: 42 g cholesterol: 57.6 mg fat: 24.7 g fiber: 2.8 g protein: 5.3 g saturatedFat: 5.8 g servingSize: - sodium: 354.9 mg sugar: 31.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-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.

1 9x13-inch cake

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.