Healthier Carrot Cake III

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

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.