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.

Recipe Summary

prep:
30 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 30 mins
Servings:
18
Yield:
1 9x13-inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.

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  • 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.

Editor's Note:

This recipe is a healthier version of Carrot Cake III.

Nutrition Facts

400 calories; protein 5.3g 11% DV; carbohydrates 42g 14% DV; fat 24.7g 38% DV; cholesterol 57.6mg 19% DV; sodium 354.9mg 14% DV. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2012
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. Read More
(31)

Most helpful critical review

Rating: 2 stars
01/12/2018
I followed the recipe exactly. I baked it for 40 minutes. It was dry. I m not sure if it what part of the recipe needs changed to make it moist. Maybe less time? Read More
62 Ratings
  • 5 star values: 53
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/03/2012
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. Read More
(31)
Rating: 5 stars
03/26/2014
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"! Read More
(22)
Rating: 5 stars
08/19/2012
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! Read More
(22)
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Rating: 5 stars
01/02/2013
This is a fantastic recipe! I only used 1 cup of sugar. It came out moist with a great flavour. Read More
(12)
Rating: 5 stars
11/13/2013
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! Read More
(12)
Rating: 4 stars
03/17/2013
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. Read More
(11)
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Rating: 5 stars
03/30/2016
What a great recipe without the guilt of eating something so sugary a fatty! I modified it a bit by using 1 cup of unsweetened apple sauce in place of the oil and using 1/2 cup white sugar and 1/2 cup of brown sugar. It was still plenty sweet with less sugar. I added a little more cinnamon than called for and a dash of nutmeg. I accidentally overcooked it so it wasn't as moist as it probably would have been had I taken it out of the oven earlier but none the less it was delicious and no one could tell it was a healthier version. Read More
(5)
Rating: 5 stars
11/15/2013
I didn't care that this recipe was supposed to be healthier I just wanted a recipe without pineapple! I used all purpose flour and half brown sugar and half white sugar. I also substituted in a bit of nutmeg and allspice along with the cinnamon (I used a 1/4 tsp each). This was a delicious cake with a nice balance of carrot and spice flavors. Will make again for sure! Read More
(5)
Rating: 5 stars
02/24/2014
Awesome recipe for an easy cake. I didn't have whole wheat pastry flour so I used plain whole wheat flour and for the icing I substituted the butter for coconut oil. Turned out to the same traditional carrot cake flavour. My family loved it! Read More
(5)
Rating: 2 stars
01/12/2018
I followed the recipe exactly. I baked it for 40 minutes. It was dry. I m not sure if it what part of the recipe needs changed to make it moist. Maybe less time? Read More