Parma-Style Carrot Cake

TOTAL TIME: 2 hr 25 min
Prep: 25 min
Inactive Prep: 1 hr
Cook: 1 hr
 
YIELD: 8 to 10 servings
LEVEL: Intermediate

ingredients

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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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  • on February 25, 2014

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    انها فعلا لذيذة ولكنني وضعتها في درجة حرارة 150 لذلك احتجت ان اضعها وقت اطول في الفرن ولكنها بقيت طرية لااعلم هل من المفروض ان تبقى طرية او انني اخطات في خبزها ...........على كل حال انا اشكرك جيادا على هذه الوصفة الرائعة واتمنى ان اكون صديقة دائمة لك

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  • on January 11, 2012

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    This is a wonderful recipe. I did make some changes, omitting the fennel, and using a combination of toasted hazelnuts and walnuts, in lieu of pine nuts. Just taste preferences. The finished cake is moist, slightly grainy due to the nuts (which makes for a great texture and not overly sweet. Have made it in a tube pan, as well as, a loaf pan...both with good results (reducing the time to 30-35 min.

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