Total:
2 hr 25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
2 hr 25 min
Active:
25 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside.

Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated.

In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended.

Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated.

Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes.

Let the cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

IDEAS YOU'LL LOVE

Carrot Cake

Glazed Carrots

Recipe courtesy of Food Network

Big Chocolate Birthday Cake

Recipe courtesy of Ree Drummond

Glazed Baby Carrots

Recipe courtesy of Anne Burrell

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Carrot Salad

Recipe courtesy of Family Circle Magazine

Sauteed Carrots

Recipe courtesy of Ina Garten

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Strawberry Meringue Cake (Mostachon)

Recipe courtesy of Marcela Valladolid

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking