Venetian Carrot Cake

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My friends loved it!! Not too sweet, very moist. I did substitute dried mango for sultanas (I hate sultanas and used almonds because I forgot to buy pine nuts. Very easy to make and will definitely make it again.

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I think with this cake it wasn't the best carrot cake in the world but it was ok eating it. It was good that it had a little lemon zest and juice on the cake for flavour. It was a interesting cake like adding love oil, it was dairy free and it is a flourless cake. I think it would be good to serve it with he mascarpone cream, oh well better luck next time.

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:p Simply delicious! (:

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What a great cake! Tried this last night and it filled the house with a wonderful fragrance. The cake was moist and delicious and not sickeningly sweet like the American version. I used almond meal from Natural Grocers about $3.50 for a 1 lbs package. I really don't know what's not to like about the recipe. I prepared it for a gluten intolerant friend and he loved it. Concerning the lack of leavening, my cake didn't need it. The eggs provided all the left necessary.
I know some of the ingredients are expensive. I think Bob's Red Mill almond meal is $10 a pound but if you have a Natural Grocer near by they carry raw almond meal in the refrigerator section.

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This is an excellent gluten free recipe. I made cupcakes to grab for breakfast on the way out and they are great. I used walnut instead of pine nuts, and added coconut. Definitely a keeper.

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Love Nigella but not so much this cake. It was just ok. I liked the idea of 'gussying' up a basic carrot cake, making it more Italian by name, but it didn't fly. I prefer other carrot cake recipes over this one. Sev'l reviewers mentioned that they cannot get certain ingredients or if they do they are extremely costly. With the internet, you can find anything and w/a little research, at fair cost! Don't let your local supermarket hold you back--no excuse anymore!

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I substituted the pine nuts for pistachios since pine nuts are over $50 pound here in california and I don't think they were missed. I also used sour cream instead of marscapone because the italian cheese was $5 a tub and sour cream is 25% of that. Used all the other ingredients and the cake is/was wonderful. Will make again for Easter!

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I cannot understand the reviewers that didn't like this. This is a fantastic cake with a wonderful, soft texture and a sprightly and mildly spicy flavor. The addition of the rum laced mascarpone cheese makes it out of this world. I would urge you to try this....it is extremely good!!

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I thought this was an excellent recipe! Not too sweet, lovely lemon flavor (I actually added a bit more than the recipe, and nice hints of liquor for a delicious grown up taste. True, I would decrease the oil a smidge with my next attempt at the recipe, but I would definitely make it again. I also added just a bit of lemon juice to the cream, an extra tablespoon of powdered sugar and just a tich of vanilla extract to smooth out the flavor. It picked up on the flavors of the cake just perfectly but added some lovely creaminess.

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Had never baked with ground almond nor tried carrot cake before and it was a resounding success! It went down a storm, it was moist and just right, not oily at all. So I am surprised by the negative comments, could it be too much oil or wrong oil, and possibly not enough ground almond? I did not add any other type of flour, just strictly ground almond and regular olive oil ( not extra virgin or scented. I did not bothered with the rum, used orange juice instead and instead of white caster sugar, I substitute it with golden brown caster sugar and I do like scmitty2456, use less sugar. It was awesome!