Parma-Style Carrot Cake Recipe

Name: Parma-Style Carrot Cake
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); 1/2 cup sugar, plus 1/2 cup; 1 teaspoon fennel seeds; 1 lemon, zested and juiced; 2 cups peeled and chopped carrots (about 6 carrots); 1/2 cup mascarpone cheese; 1/2 cup (1 stick) butter, softened; 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)
1/2 cup sugar, plus 1/2 cup
1 teaspoon fennel seeds
1 lemon, zested and juiced
2 cups peeled and chopped carrots (about 6 carrots)
1/2 cup mascarpone cheese
1/2 cup (1 stick) butter, softened
5 eggs
Powdered sugar, for garnish

1
Preheat the oven to 375 degrees F.
2
In a medium bowl stir together the flour, baking powder, cinnamon, and salt.
3
Set aside.
4
Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts.
5
Add the lemon zest, lemon juice, and the carrots.
6
Pulse to mince the carrots.
7
Add the mascarpone cheese and pulse until the cheese is incorporated.
8
In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar.
9
Add the eggs, 1 at a time, until well blended.
10
Add the carrot mixture to the butter mixture and stir until combined.
11
Add in the reserved dry ingredients and stir until just incorporated.
12
Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish.
13
Bake for 55 to 60 minutes.
14
Let the cake cool for 1 hour, then dust with powdered sugar.
15
Cut into squares and serve.

1274

kcal

Calories

Fat

108

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, Parma-Style Carrot Cake 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.

Parma-Style Carrot Cake

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