1
cup unsalted butter, in 1-inch pieces
1
⁄
2
cup sugar
3
⁄
4
cup light brown sugar, firmly packed
2
large eggs
1
teaspoon vanilla extract
1
1
⁄
2
cups flour
1
teaspoon baking soda
3
⁄
4
teaspoon salt
9
ounces semisweet chocolate chips
vegetable oil cooking spray
Preheat oven to 350˚F and place rack in center.
Toast oatmeal and pecans separately on baking
sheet until lightly browned, about 10 minutes.
Remove and reserve. Turn oven up to 375˚F.
Use metal blade to process butter and both
sugars until smooth, about 2 minutes. Scrape
work bowl as necessary. Add eggs and vanilla;
pulse until just mixed, about 6 times.
Add toasted pecans, flour, baking soda, salt
and half the toasted oatmeal. Pulse until mixed,
about 8 times. Remove to large bowl, add
remaining oatmeal and chocolate chips and stir
to mix. Drop by rounded teaspoonfuls onto
greased baking sheets one inch apart and bake
until golden brown, about 11 minutes.
Nutritional information per serving:
Calories 114 (55% from fat) • carb. 12g • pro. 1g
• fat 7g • sat. fat 3g • chol. 17mg • sod. 60mg
• calc. 7mg • fiber 1g
CARROT CAKE
To make this delicious, moist cake look really
professional, place a marzipan carrot in
the center. You can buy them at many
pastry or candy shops.
Makes 8 to 10 servings
1
⁄
2
pound carrots, peeled
1
⁄
2
cup granulated sugar
1
⁄
2
cup dark brown sugar, firmly packed
2
large eggs
1
⁄
2
cup corn oil
1
teaspoon vanilla extract
3
⁄
4
cup walnut pieces
1
cup all-purpose flour
1
⁄
2
tablespoon unsweetened cocoa
1
teaspoon baking powder
1 teaspoon
cinnamon
1
⁄
2
teaspoon baking soda
1
⁄
2
teaspoon salt
1
⁄
2
cup raisins, steamed over boiling
water for 10 minutes
Cream Cheese Frosting
(recipe follows)
butter for pans
fine, dry bread crumbs for dusting pans
Preheat oven to 350˚F. Butter two 8-inch round
cake pans, line bottoms with parchment paper
and butter paper. Dust pans with bread crumbs.
Cut carrots into lengths to fit tube horizontally.
Use shredding disc to shred carrots; reserve.
Process sugars, eggs, oil and vanilla with metal
blade until smooth, about 15 seconds. Add
walnuts and dry ingredients; pulse until com-
bined, about 6 times, stopping once to scrape
down work bowl. Use spatula to stir in raisins
and carrots.
Divide batter between prepared pans and bake
in preheated oven until a cake tester inserted
in the center comes out clean, about 35 to
40 minutes. Cool in pans for 2 to 3 minutes
and turn out onto wire racks to cool completely.
Remove paper.
Spread frosting between layers and on top and
sides of cake.
Nutritional information per serving:
Calories 347 (51% from fat) • carb. 39g • pro. 4g
• fat 20g • sat. fat 3g • chol. 43mg • sod. 221mg
• calc. 38mg • fiber 2g
CREAM CHEESE FROSTING
This quick, easy frosting is delicious on carrot
cake, but it is also good on many other cakes.
Frosts two 8-inch layers
1
⁄
2
pound cream cheese, in 1-inch pieces
1
⁄
2
stick unsalted butter, in 1-inch pieces
1
cup confectioners' sugar
1
⁄
2
teaspoon vanilla extract
Use metal blade to process cream cheese
and butter until combined, about 10 seconds.
Add sugar and process until smooth, about
5 seconds. Add vanilla and process until
smooth, about 15 seconds.
Nutritional information per serving:
Calories 166 (66% from fat) • carb. 13g • pro. 2g
• fat 13g • sat. fat 7g • chol. 36mg • sod. 81mg
• calc. 17mg • fiber 0g
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