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DESSERTS

NONSTICK COOKING SPRAY

CUP (175 ML) PLUS 2 TABLE-
SPOONS (30 ML) UNBLEACHED,
ALL-PURPOSE FLOUR

TEASPOON (5 ML) GROUND
CINNAMON

TEASPOON (5 ML) BAKING
POWDER

TEASPOON (2 ML) BAKING SODA

TEASPOON (2 ML) KOSHER SALT

CUP (250 ML) WALNUTS,
LIGHTLY TOASTED

POUND (250 G) CARROTS (ABOUT
4 MEDIUM-SMALL
CARROTS), PEELED

CUP (125 ML) GRANULATED
SUGAR

CUP (125 ML) PACKED LIGHT OR
DARK BROWN SUGAR

CUP (125 ML) PLUS 2 TABLE-
SPOONS (30 ML) GRAPESEED OR
VEGETABLE OIL

LARGE EGGS

TEASPOON (5 ML) PURE VANILLA
EXTRACT

FROSTING:
8

OUNCES (230 G) (1 STANDARD
PACKAGE) CREAM CHEESE,
ROOM TEMPERATURE AND CUT
INTO 8 PIECES

STICK [4 OUNCES (115 G)]
UNSALTED BUTTER, ROOM
TEMPERATURE AND CUT INTO
4 PIECES

OUNCES (60 G) GOAT CHEESE,
ROOM TEMPERATURE (OR YOU
CAN SUBSTITUTE SOUR CREAM
OR PLAIN YOGURT)

⁄

CUP (150 ML) CONFECTIONERS’
SUGAR

TEASPOON (1 ML) KOSHER SALT

TEASPOON (2 ML) PURE
VANILLA EXTRACT

Makes one 8- or 9-inch (20 or 22.5 cm) cake,

about 10 servings
1. Preheat oven to 350°F (180°C). Lightly coat either an

8- or 9-inch (20 or 22.5 cm) round baking pan with

nonstick cooking spray; reserve.

2. Insert the chopping blade into the work bowl of the

food processor. Add the flour, cinnamon, baking

powder, baking soda and salt. Process to combine,

about 10 seconds. Transfer to a large mixing bowl;

reserve.

3. Put the walnuts into the work bowl and pulse 2 to 3

times to coarsely chop. Leaving the nuts in the bowl,

remove the chopping blade and replace with the

shredding disc. Shred the carrots. Add the nuts and

carrots to the bowl with the dry ingredients; reserve.

4. Remove the shredding disc and replace with the

chopping blade. Add the sugars to the work bowl. Put

the oil, eggs and vanilla in a large measuring cup. While

unit is running, gradually add the wet ingredients to the

sugars. Process until well mixed, about 45 to 60

seconds. Add to the mixing bowl with the dry ingredi-

ents; stir until just combined.

5. Pour into the prepared pan and carefully place in the

oven. Bake for about 25 minutes, or until a cake tester

inserted in the center comes out clean. Cool in the pan.

6. While cake is cooling, prepare the frosting. After

cleaning it well, insert the chopping blade into the work

bowl. Add the cream cheese and butter and process

until smooth, stopping to scrape down as needed,

about 40 to 60 seconds. Add the goat cheese and

process until combined, another 10 to 15 seconds. Add

the sugar, salt and vanilla. Process until completely

smooth, again stopping to scrape down the sides of the

bowl as needed.

7. Once the cake has cooled, remove from pan.

For a

9-inch (22.5 cm) cake

: Frost the entire cake as one

layer, spreading evenly on the top and sides with a

spatula.

For an 8-inch cake (20 cm)

: You can make it

into a two-layer cake by carefully using a serrated knife

to halve the cake horizontally. Spread a thin layer of

frosting on the top of the lower half, and then place the

top half on the lower. Then spread a thin layer of

frosting to cover all sides and top (this is called a

“crumb coat”). Chill for about 30 to 60 minutes to let

that set. After chilling, finish with the remaining frosting.

This will ensure a very clean presentation. This cake

tends to be a bit crumbly so by doing the crumb coat,

your cake will be perfectly smooth.

Nutritional information per serving:
Calories 495 (62% from fat)

carb. 41g

pro. 7g

fat 35g

sat. fat 11g

chol. 74mg

sod. 405mg

calc. 58mg

fiber 2g

A cake that is moist, sweet and a bit tangy. Garnish the top of the cake with

toasted almonds, or finely chop walnuts and press around the lower sides

of the cake for a picture-perfect presentation.

CARROT CAKE WITH CREAM CHEESE FROSTING

DESSERTS

Makes one 8-inch (20cm) cake, about 12 servings

1. Preheat the oven to 325°F (160°C). Place a baking pan

on the bottom rack of the oven and fill with water.
Position the other rack in the middle of the oven,
directly over the water-filled pan. Lightly coat the inside
of a springform pan with nonstick spray; reserve.

2. Prepare the crust. Insert the chopping blade into the

work bowl of the food processor. Add the cookies and
pulse about 10 times to chop, then process to finely
grind, about 20 seconds. Add the butter and pulse
about 5 times to combine. Remove and press into the
bottom of the prepared pan. Reserve.

3. Prepare the filling. Remove the chopping blade to wipe

out work bowl, and then replace the chopping blade.
Add the cream cheese. Pulse about 5 times, scrape
down sides of bowl, and then process for 30 to 35
seconds until creamy. Add the sugars and pulse a few
times, and then process until homogenous, stopping to
scrape down the sides of the bowl as needed. With the
unit running, add the vanilla and eggs, one at a time,
until combined.

4. Stop the unit to add the pumpkin, salt and spices.

Pulse until combined, scraping down as needed. Pulse
in the crème fraîche until combined.

5. Pour the cream cheese mixture into the prepared pan.

Open the oven; if any of the water has evaporated from
the baking pan in the oven, add some more. Place the
cheesecake on the middle rack. Bake for 1 hour and
then turn the oven off and let rest in the oven for an
additional hour. Cool cheesecake completely on a
cooling rack, then cover and refrigerate for at least
8 hours.

Nutritional information per serving:
Calories 334 (60% from fat)

carb. 27g

pro. 6g

fat 22g

sat. fat 12g

chol. 122mg

sod. 258mg

calc. 36mg

fiber 1g

NONSTICK COOKING SPRAY

CRUST:
24

GINGERSNAP COOKIES