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Parma-Style Carrot Cake Recipe

Parma-Style Carrot Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

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  • 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

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  • 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.

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  • 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.

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  • on May 07, 2012

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    I made this cake exactly as the recipe stated. It is delicious. I get compliments each time. I would not substitute cream cheese as others have (it lacked a taste quality and keep it as unless allergies are an issue.. Love it!!

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  • 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.

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  • 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.

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  • on December 09, 2010

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    I made these for christmas baskets. They are so good

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  • on January 21, 2010

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    Made this cake for Christmas Day dinner. It was fantastic. All loved it. So much more sophistocated than the traditional carrot cake, which I don't like. Thanks so much to the below fans. Because of your input, I found the paper cups at Sur La Table and cooked them for approximately 20 mins., which wasn't in the receipe, but was advised by another fan below.

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  • on January 02, 2010

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    We love it! I baked this for the New Year's Eve and skipped the powdered sugar or the Icing part as no one in the group prefers the Icing. I baked it in the bundt pan and was also little short on the carrots and i had only half a cup of pine nuts. It came out just perfect!! Cant wait to make it again for my other friends.

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  • on December 17, 2009

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    I just made this last night, and they are absolutely delicious.
    I followed Giada's recipe from the show, & it turned out just great.
    I brought it to my office and everyone just loved it!!
    Will definietly make them again for my family on Christmas day.

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