1 Video | Photo: Parma-Style Carrot Cake Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pine nuts (about 6 ounces)
- 1/2 cup sugar, plus 1/2 cup
- 1 teaspoon fennel seeds
- 1 lemon, zested and juiced
- 2 cups peeled and chopped carrots (about 6 carrots)
- 1/2 cup mascarpone cheese
- 1/2 cup (1 stick) butter, softened
- 5 eggs
- Powdered sugar, for garnish
Directions
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.
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By paulkelley2010_...
palm bay, 48
on December 25, 2011
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I substituted the cheese with regular cream cheese, and used 1/2 cup of natural sunflower seeds and 1/2 cup of cashews instead of pine seeds. Other than that I followed Giada's video and recipe to the key. The cake came out very dry, and I would not have known it was a carrot cake if I had not made it myself. The other ingredients overwelmed the carrot flavor. After only 40 minutes of baking at 375 degrees F,the cake was already done. I can't imagine what it would have come out like if I had baked it the full 55-60 minutes. A dissapointing addition to a family reunion Christmas dinner.Sorry Giada.
By cupcake absolute
Near Yorktown,VA.
on September 25, 2011
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One of the most Beautifull Cake Presentations ever seen.Am fortunate to have the cake "mold" for this Lovely.I 'swap'out Pecans for Pine Nuts.{Family Allergy}.Omit the Fennel seeds.Otherwise,everything else remains the same.To cover the design/shape would be awful.The Flavour is still present w/o Pine Nuts or Fennel flavour.Don't wait for a Holiday to Bake.A "wow factor" Any Time of Year.Brilliant recipe,Giada,Thank you.
By LAYVETTE
Lakeland, GA
on December 09, 2010
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I made these for christmas baskets. They are so good
Read all 34 reviews