Parma-Style Carrot Cake

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Holiday Gifts from Home

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 25 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 0 min
Total:: 2 hr 25 min

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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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Comments & Reviews

recipe Parma-Style Carrot Cake
Grace Jacksonville, FL 05-03-2009
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Absolutely Delicious! Very unique
Rated: 5 stars out of 5

This is not your typical carrot cake, but what else could you call it with 2.5 cups of carrot. It is delectable! I made it... when I lost my normal carrot cake recipe, and it seemed it was meant to be lost so as I could find this recipe. I highly recomnd it Read more
recipe Parma-Style Carrot Cake
null null, null 12-26-2008
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It Was A Hit!
Rated: 5 stars out of 5

I made this as our Christmas dessert. It was delicious and everyone loved it! I didn't use Fennel seed, but instead, I used... 1/4 tsp. anise seed. I baked it in a 9-inch round pan. It came out perfectly moist and mildly sweet. It was a lovely accompaniment to an Italian meal of lasagna and antipasto. I would definitely make it again.Read more
recipe Parma-Style Carrot Cake
Anonymous 06-06-2008
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italval
Rated: 5 stars out of 5

Fantastic recipe. This is a typical Italian dessert which is rarely as sweet as as American desserts. But if you can accept... that, this is a wonderful cake to have with coffee or tea. I am keeping this in my permanent collection of recipes.Read more
recipe Parma-Style Carrot Cake
Mer Irving, TX 04-05-2008
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SO MOIST + Great unique flavors
Rated: 5 stars out of 5

LOOOVED this one.. gave it as a gift in the cute little star wrappers and friends loved them! The cake was so moist.. loved... the light flavor of the fennel seed and pine nuts.. awesomeRead more
recipe Parma-Style Carrot Cake
Anonymous 01-09-2008
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absolutely delicious
Rated: 4 stars out of 5

I had my doubts about this recipe as I was making, but was pleasantly surprised with the outcome. This cake is only slightly... sweet and rather moist from the mascarpone, a perfect combination of flavor and texture. Watch the cooking time to make sure the cake is baked throughout. I ended up making two cakes, one of which, collapsed in the center - and that was the smaller of the two cakes.Read more
recipe Parma-Style Carrot Cake
tina conroe, TX 12-31-2007
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yum
Rated: 5 stars out of 5

very good everyone loved it and most of my family doesn't like carrot cake!