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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

Showing 31-38 of 38

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  • on February 01, 2007

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    Intended to make this wonderful-sounding cake for Christmas gifts, but the taste was totally unlike any other Carrot Cake I'd ever tasted...not in a good way! Usually, I enjoy most of the Foodnetwork recipes, but this one wasn't up to par for me.

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  • on January 06, 2007

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    I used a few drops of pure Anise oil for fennel seeds and 1/4 cup of dried cranberries. Spenda doen't affect the taste.

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  • on January 03, 2007

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    Not overwhelmingly sweet. Good flavor and freshness that lasted a week. Great texture for a cake. I used my bundt pan and it baked just fine. It is not a sweet dessert like a birthday cake. But it is excellent if you like a moist cake with rich flavors. I will difinintely make it again.

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  • on December 30, 2006

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    My aunt made it and it's really wonderful! Interesting flavors, not very sweet, just perfect! Nice and moist and made a wonderful gift, will make it for myself very soon!

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  • on December 21, 2006

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    This carrot cake is truely outstanding. The lemon and fennel seeds really give it some surprising tastes and it is SUPER moist. It certainly takes a bit more time to make than your classic carrot cake, but it is worth the effort.

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  • on December 13, 2006

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    The fennel seeds, mascapone cheese and pinenuts in this recipe give the cake a very pleasant and unique flavor. It was easy to make and turned out great!

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  • on December 11, 2006

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    the best and simple

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  • on December 03, 2006

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    i was immediately ready to try this recipe after watching giada make it. i'm not usually a fan of carrot cake, but i was intrigued by the pine nuts and fennel seeds that she added to the mix. it turned out lovely. i did sub cream cheese for the mascarpone and an orange for the lemon, as i had those on hand. i made mini-cakes and muffins, and both were great. it's a nice, moist, fluffy cake. and since you puree the carrots, it's not too "gritty" like some carrot cakes can be. i would definitely make these again.

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