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What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Carrot Layer Cake - Healthier Carrot Cake - Sugar Free - White Flour Free

Carrot Cake lovers will go nuts over this recipe. You can achieve the same great flavor without all the extra calories in this fabulous and flavorful cake. The cream cheese frosting is really what makes this cake so delectable. Make an occasion special... bake a cake!

f you opt for the full fat and full calorie version of this amazing recipe then simply substitute white sugar in place of the Splenda, unsalted butter in place of the margarine, white enriched flour in place of the whole wheat flour, and white confectioners (10x) sugar in place of the Splenda in the frosting.

If you're making a brunch for a large group or a party for children you can make this recipe into cupcakes for easier serving and cleanup. The baking time decreased to 30-35 minutes in this case.


  • 1 Cup Splenda (sugar substitute)
  • 1 Cup Canola Oil
  • 1 Teaspoon Salt
  • 1 1/2 Teaspoons Baking Soda
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons Cinnamon
  • 1 1/3 Cups Whole Wheat Flour (or try half whole wheat & half soy flour)
  • 2 Cups grated Carrots
  • 1/2 Cup chopped Walnuts
  • 3 Eggs
  • Optional: 1/2 cup Golden Raisins

Here's how you do it...
  1. Mix the oil and Splenda until smooth.
  2. Add the eggs, one at a time.
  3. In a separate bowl, first sift the dry ingredients together and then add to the above. That is the salt, baking soda, baking powder, cinnamon, & flour.
  4. Add the carrots, nuts, and optional raisins.
  5. Divide into two 8 inch round layer pans (sprayed and lightly floured)
  6. Bake at 350F for 40 to 45 minutes until a toothpick stuck into the middle comes out clean.
Remove cakes from baking pans and completely cool on a rack. Trying to frost a warm cake is a slippery endeavor.

  • 4 ounces cream cheese (you can use light cream cheese) Room temperature to soften.
  • 1/4 Cup margarine (use a healthy version)
  • 2 Cups Splenda (sugar substitute)
  • 1 teaspoon pure Vanilla or lemon extract

Here's how you do it...
  1. Mix the cream cheese and margarine until smooth.
  2. Slowly add the Splenda.
  3. Add the vanilla or lemon extract.

Spread the frosting between and on the cooled stacked layers of cake. Hint: If you have a thin plastic cutting board you can do the frosting of the cake on that surface and then transfer to a serving plate.

Sprinkle with additional chopped walnuts.

Refrigerate prior to serving to firm up the frosting.

Store left overs in the refrigerator.

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