SMALL CARROT CAKE RECIPE RECIPES

HEALTHIER CARROT CAKE III RECIPE | ALLRECIPES

Healthier Carrot Cake III Recipe | Allrecipes image

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.

Provided by MakeItHealthy

Categories Carrot Cake

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 9x13-inch cake

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 399.5 calories, CarbohydrateContent 42 g, CholesterolContent 57.6 mg, FatContent 24.7 g, FiberContent 2.8 g, ProteinContent 5.3 g, SaturatedFatContent 5.8 g, SodiumContent 354.9 mg, SugarContent 31.4 g

CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Carrot Cake Recipe: How to Make It - Taste of Home image

My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup sweetened shredded coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

Steps:

In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Nutrition Facts : Calories 819 calories, FatContent 49g fat (12g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 91g carbohydrate (72g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

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