Parma-Style Carrot Cake

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You can find the Star paper cups at www.bakeitpretty.com

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Where can I buy the paper star cups that she put this recipe in???

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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

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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.

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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.

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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.. awesome

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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.

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

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As a fan of the traditional sweet, dark, dense, full of raisins variety of carrot cake, I was skeptical about this recipe. However, my husband wanted carrot cake for his birthday and didn't want anything too sweet, so I gave it a try.

I doubled the recipe and cooked it in two 9" round cake pans plus had enough leftover to make a loaf. The cook time was exactly as stated in the recipe.

The cake was dense and moist but looked more like corn bread in color and had a texture similar to that of a prepackaged sweet bread mix (i.e.-banana or pumpkin bread. The pine nuts give it some varied texture and the lemon, marscapone, & fennel give it a different and delicious taste. I added a thin layer of cream cheese frosting for a bit more "birthday cake" feel and it was perfect.

It is a bit of work and will dirty a fair amount of dishes, but it's worth it for a special occasion. I'll make it again.

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This recipe is a waste of your time to make. It does not have a good taste and if you viewed the show where Glada showed how to bake it, she used little star pans which I ordered on line but that was a waste of my time also. Just don't bake it!