Carrot Cake

A staple of any bake sale, this version is sure to impress.

Serves 12 | Prep. time 40 min. | Cooking time 30 min.

Ingredients

For the cake

• 1 ⅓ cups vegetable oil
• 1 cup sugar
• 1 cup brown sugar, packed
• 4 eggs
• 1 tablespoon vanilla extract
• 2 cups flour
• 1 tablespoon ground cinnamon
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 4 cups grated carrots
• 1 cup chopped walnuts
• 1 cup raisins

For the cream cheese frosting

• 13 ounces cream cheese, at room temperature
• 1 cup butter, at room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 4 cups powdered sugar

Directions

1. Preheat the oven to 350°F, and prepare two round cake pans with a circle of parchment paper in the bottom and a good coating of cooking spray.
2. In a large mixing bowl, beat the oil with the white and brown sugar. Add the eggs and vanilla, and mix until smooth.
3. Add the flour, cinnamon, baking soda, baking powder, and salt. Mix until well combined, and then fold in the carrots, walnuts, and raisins.
4. Pour the batter into the prepared pans, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool the cakes completely before frosting them.
6. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
7. Prepare the frosting by beating all the ingredients together. Refrigerate until ready to use.
8. To assemble the cake, lay one cake on a platter, upside down. Cover it with a layer of icing. Cover it with another layer of cake, and use the remaining frosting to cover the top and sides of the cake.
9. Refrigerate uneaten portions.

 

 

Healthier Carrot Cake

Carrot cake sounds like it’s good for you, and in this case, it is!

Serves 12 – Prep. time 30 min. – Cooking time 30 min.

Ingredients

For the cake

• 1 ½ cups white whole wheat flour
• ¼ cup wheat germ
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ cup coconut oil, melted and cooled
• ⅔ cup honey
• ½ cup unsweetened applesauce
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups finely grated carrots
• ¼ cup chopped walnuts
• ¼ cup chopped pecans
• ¼ cup sultana raisins
• ½ cup crushed pineapple, drained

For the frosting

• ½ cup chilled heavy cream
• 4 ounces cream cheese, softened
• ¼ cup honey
• ¼ teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°F and prepare a 9×9 baking pan with greased foil.
2. In a large mixing bowl, combine the flour, wheat germ, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat together the coconut oil, honey, applesauce, eggs, and vanilla.
4. Add the wet ingredients to the dry ingredients and mix just to combine.
5. Fold in the carrots, walnuts, pecans, raisins, and pineapple.
6. Spoon the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cake from the pan, remove the foil, and cool the cake completely.
8. Prepare the frosting. Whip the cream until soft peaks form, and add the cream cheese, continuing to beat until combined. Add the honey and vanilla and mix until smooth.
9. Spread the icing on the cooled cake, and serve.

 

 

Pecan Pie

The delicious classic. Worth every calorie!

Serves 8 – Prep. time 10 min. – Cooking time 55–60 min.

Ingredients

• 9-inch plain pastry pie shell
• ½ cup corn syrup
• ½ cup honey or maple syrup
• 1 cup sugar
• 3 large eggs, lightly beaten
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 2 cups pecans, halved

Directions

1. Preheat the oven to 350°F.
2. Warm the corn syrup over a double boiler to make it pourable.
3. Pour the syrup into a bowl along with the honey, sugar, eggs, salt, melted butter, and vanilla. Mix well.
4. Arrange the pecans in your pastry-lined pie plate and pour the syrup over them.
5. Place the pie plate on a baking tray to catch any drips, and bake until golden brown (about 50-55 minutes).

 

 

Healthier Pecan Pie

This is a delicious alternative for when you want a lighter version of this classic dessert.

Serves 8 – Prep. time 20 min. – Cooking time 45–50 min.

Ingredients

For the crust (makes 2 bottom crusts)

• 2 ½ cups white whole wheat flour
• 1 teaspoon salt
• 1 tablespoon maple syrup
• 1 stick cold unsalted butter, chopped
• ½ cup + 1 tablespoon ice cold water

Filling

• 2 cups pecans
• 2 tablespoons butter
• 2 tablespoons whole-wheat flour
• ½ cup water
• ½ cup maple syrup
• ¼ cup Splenda^® brown sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2 eggs

Directions

1. Prepare the crust. Combine the flour, salt, maple syrup, and butter in a food processor and pulse until a coarse meal is formed.
2. Add the water, and pulse briefly until the dough begins to form balls.
3. Remove the dough to a lightly floured surface and shape it into a large circle. Divide it in half, and form each half into a ball. Wrap each in plastic and refrigerate for at least an hour.
4. Roll out one ball of dough into a 10” circle and place it in a pie plate. Fold and crimp the edges. Line it with pecan halves.
5. Preheat the oven to 400°F.
6. In a small saucepan over medium heat, melt the butter and whisk in the flour. Add the water, and mix well.
7. Cook until it begins to brown and thicken, and then stir in the maple syrup, Splenda, vanilla, and salt. Cook for 1–2 minutes, and remove it from the heat. Cool for 5 minutes.
8. In a bowl, whisk the eggs. Drizzle in a little of the hot filling mixture and whisk well to temper the eggs. Add the egg mixture back to the filling and combine.
9. Pour the filling onto the pie crust, and jiggle it a little to distribute everything and eliminate any air bubbles.
10. Bake for 10 minutes, and reduce the heat to 350°F. Cook another 25–30 minutes, until the pie is set.

 

 

Whoopie Pies

Don’t even look at how many calories are in these!

Serves 16 – Prep. time 15 min. – Cooking time 15 min.

Ingredients

For the cookies

• ½ cup unsalted butter
• 1 cup brown sugar, packed
• 1 teaspoon instant coffee
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup cocoa powder
• 2 cups all-purpose flour
• 1 cup milk

For the frosting layer

• 1 cup shortening
• 1 cup confectioners sugar
• 1 ⅓ cups marshmallow fluff
• ¼ teaspoon salt
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F and coat two baking sheets with cooking spray.
2. In a mixing bowl, beat the butter with the sugar, coffee, baking powder, baking soda, and salt.
3. Add the vanilla and eggs, and mix well. Fold in the cocoa.
4. Add the flour in increments, alternating with the milk.
5. Using a ¼ cup measure, scoop the dough onto the prepared baking sheets, leaving lots of room between them.
6. Bake the cakes for about 15 minutes, until they are firm to the touch. Cool them on the pan, but remove them carefully while they are still lukewarm.
7. Beat the filling ingredients together until smooth. Divide it among half the cookies, spreading it on the flat side. Top with the other half of the cookies.

 

 

Healthier Whoopie Pies

Serves 16 – Prep. time 15 min. – Cooking time 10 min.

A healthier version full of the luscious flavors of the original! It will soon become a family’s favorite!

Ingredients

For the cookies

• ⅓ cup canola oil
• ¾ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups white whole wheat flour
• ⅓ cup unsweetened cocoa powder
• ¾ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ cup skim milk

For the frosting layer

• 4 ounces cream cheese
• ¼ cup granulated sugar
• 1 cup light whipped topping

Directions

1. Preheat the oven to 350°F and coat two baking sheets with cooking spray.
2. In a mixing bowl, beat the oil with the sugar until well combined. Add the egg and vanilla and mix well.
3. In a separate bowl, combine the flour, cocoa, baking powder, and baking soda.
4. Add the flour mixture to the wet ingredients in increments, alternating with the milk.
5. Scoop the dough onto the prepared baking sheets, using about 2 tablespoons at a time, leaving lots of room between them.
6. Bake the cakes for about 8–10 minutes, until they are firm to the touch. Cool them on the pan, but remove them carefully while they are still lukewarm.
7. Beat the filling ingredients together until smooth. Divide it among half the cookies, spreading it on the flat side. Top with the other half of the cookies.

 

 

 

***These recipes and more can be found in Louise Davidson’s Desserts Two Ways: Favorite Dessert Recipes Made Two Ways: Classic and Healthier. To get your copy, click on the cover or click here.

To download the featured recipes, click here.