Parma-Style Carrot Cake
Show: Everyday Italian
Episode: Holiday Gifts from Home
Rate This RecipeRead users' reviews (38)
- Recipe categories: Dairy, Cheese, Nuts, Vegetables, Carrot, Sugar,
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Average Rating:
Total Reviews: 38
Showing 21-30 of 38
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By patsicilia_9244718
Newtown, PA
on December 22, 2007
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We really liked this cake, however, I baked it in a bundt pan and I am not sure if it was large enough. It came out either very very moist and it was uncooked because of a too small pan. I would try it again, perhaps using the rectangle pan she recommended or two bundt pans. I also used cream cheese instead of mascapone and I think it could use something else, either more spices, or perhaps golden raisens and some whole toasted pine nuts as well.
By Amyaustin1123
Louisville, CO
on December 21, 2007
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This is more like a bread than a cake. The flavor is interesting enough that I would make it again, but experiment. First, watch your bake time -- mine was done far sooner than the time given. I might try grinding the fennel seeds so the flavor is more throughout the cake, maybe give it a glaze to moisten it up more. Lemon or orange would be nice. Would make nice muffins as well.
By vanessak_4702245
Tucson, AZ
on December 18, 2007
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This may be for the "more evolved palate." It is not very sweet, but the texture and flavors are out of this world. I went on an obsessed pursuit of the paper star molds. Finally, Sur La Table sent these (12 at one dollar each w/5.95 shipping. It was sooooo worth it. I shipped these cakes all over the US to my family and they LOVED it!
By dani_4082970
Denver, CO
on December 08, 2007
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I made this cake in 6 individual mini loaf pans. My son loved them! I only used 2 large grated carrots to make a total of 2 cups. I think 6 carrots is either excessive or a typo.
By jamiechaffin_91...
on December 08, 2007
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Just wanted to let ya know that I just watched today's show with Giada, which aired at 11am CST (12/8/07and she stated on the show that you need to bake this carrot cake for 20 minutes. She was baking it in little star-shaped corrugated-looking baking paper molds and maybe this is why less time is needed than this printable recipe calls for. Just wondering...maybe recipe should state different baking times for different pans/molds ? Thanks...
By jojimenez_8960228
Frisco, TX
on November 15, 2007
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very very good cake. never tasted something like this before.
By lucia_latorre1_...
Alhambra, CA
on June 13, 2007
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I have made this cake 3 times already. It is out of this world and all my friends agree. It is moist, not to sweet, we do not get tired of it.
By priyunayak_5440517
Jersey City, NJ
on May 02, 2007
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I made a few loaves of this cake for the holidays. All my friends LOVED it!! It was so decadent, moist and absolutely delicious!! I love Giada's recipes.
By brendathecandle...
Oshkosh, WI
on March 25, 2007
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I made several batches of this for Christmas in small loaf pans. It was a huge hit with everyone who received them. However, I don't think it freezes well; just doesn't taste as good after thawing. Next time I'll make them right before giving as gifts or in a larger pan for immediate consumption.
By cgseney_4575307
Franklin, NJ
on February 03, 2007
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I don't know where the people who only gave this recipe one star taste buds are, but they certainly aren't in their mouths...this recipe was delightful! I have made it twice for my family so far and will definitely make it again and again.