Carrot-Pine Nut Cake From Parma Recipe

Name: Carrot-Pine Nut Cake From Parma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup pine nuts (about 6 ounces); 1 cup sugar, divided in half; 1 teaspoon fennel seed; 1 lemon, juice and zest of; 2 cups carrots, peeled and shredded (about 6 carrots); 1/2 cup mascarpone cheese; 1/2 cup butter, softened (1 stick); 5 eggs; powdered sugar, for garnish

Servings: persons

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pine nuts (about 6 ounces)
1 cup sugar, divided in half
1 teaspoon fennel seed
1 lemon, juice and zest of
2 cups carrots, peeled and shredded (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup butter, softened (1 stick)
5 eggs
powdered sugar, for garnish

1
Preheat the oven to 375u00b0F.
2
In a medium bowl sift together the flour, baking powder, cinnamon, and salt. Set aside.
3
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 (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
4
In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
5
Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
6
Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
7
Let the bread/cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve.

1371

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, and more.

Yes, Carrot-Pine Nut Cake From Parma falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot-Pine Nut Cake From Parma

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