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 charan1012_11771088
Milpitas, CA
on January 13, 2013
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It's a good moist cake which would be perfect for tea time or as dessert. I used blanched almonds instead of pine nuts and I don't believe it affected the taste. But I somehow felt that some flavor needs to be more prominent to make the cake stand out
By pjmaas_11168679
Houston, TX
on January 07, 2013
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I made this cake to take to a gathering/dinner party, and every piece was gobbled up! Truly a fantastic cake. I baked it in a 10-cup swirl Bundt pan, and it turned out beautiful. Do watch the baking time, though. Mine was done at 45 minutes, and to be honest, I thought at the time it was perhaps a bit over done. But when I sliced into it, the cake was moist and perfect! I added a light lemon glaze on top of a sprinkling of powdered sugar, and it was a nice compliment. Delicious flavor! I will definitely be making this again.
By MGG04
Overland Park, KS
on September 24, 2012
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Delicious cake! I followed the recipe exactly and made cupcakes instead of one big loaf. The end result is so different than regular carrot cake that it almost should have another name.
Read all 38 reviews