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Parma-Style Carrot Cake Recipe

Ingredients

How to make it

  • 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.
  • Note: excerpt from reviewer:
  • You can find the Star paper cups at www.bakeitpretty.com
  • 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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The Cook

choclytcandy Dallas, Dallas

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