Recipes from Rose’s Kitchen

I tried two new dessert recipes for Thanksgiving weekend—a trial run. One with regular sugar and the other a healthy alternative. They both were yummy.

Beet and Date Cake

I didn’t have yellow beets so I used red ones which made the cake a pretty red. No beets use carrots. Try and use the Parnoosh Pitted Dates which come loose in a 2 lb plastic container (much softer). The other dates that are packed tightly in a large lump are more dry and harder in texture.


2 cups all-purpose flour

1/4 cup whole wheat flour

1 Tbsp ground ginger

2 tsp baking powder

2 tsp salt

1 tsp baking soda

4 eggs

3/4 cup granulated sugar

3/4 cup brown sugar

2 tsp vanilla

1 tsp grated lemon rind

1.5 cups sunflower seed oil

4 cups shredded peeled yellow beets

1 cup chopped dates

1/4 cup chopped crystallized ginger


4 oz chopped white chocolate

1/2 lb (250 g) block style cream cheese, softened

1/4 cup butter, softened

1/2 tsp grated lemon rind

Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper.

Mix together the two flours, ginger, baking powder , salt and baking soda into a large bowl. Set aside.

Beat eggs in a large bowl with an electric mixer. Add sugars, vanilla and grated lemon rind and mix well. Add oil in a slow steady stream until well combined. Toss beets, dates and ginger into flour mixture until well coated. Stir dry ingredients into wet ingredients.

Divide batter between prepared cake pans.

Bake for 35 to 45 minutes or until cake is deeply brown and the cake tester comes out clean. Let cool in pans for 15 minutes. Take a knife around the edges to loosen and turn onto a rack to cool.


Melt the white chocolate in the microwave in 20 second increments, stirring between each one. Cool to room temperature.

Cream the cheese, butter, lemon rind and chocolate using an electric mixer until smooth and fluffy.

Spread not quite half of the icing over the first layer of cake, top with the second layer and spread a very thin layer of icing over the entire cake. Place in fridge for the icing to firm up and then add the rest of the icing over the entire cake. Chill the cake.

Pumpkin Pie

The pie is very light and not very sweet. If you are using whipping cream sweeten it also with maple syrup.

Use your favourite pie shell. Mix the ingredients altogether, pour into your pie shell and bake in a 350°F oven for 40 minutes or until the pie doesn’t jiggle and is a golden brown.

4 eggs

1 cup heavy cream (35%)

1 1/4 cup pumpkin puree

2/3 cup maple syrup

2 tsp vanilla

1 tsp cinnamon

1 Tbsp ground ginger