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1
Preheat the oven to 350 degrees F. Line the base of the springform pan with a nonstick silicone liner or baking parchment.
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2
Grease the sides with olive oil.
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3
Add the pine nuts to a small dry pan and toast them over low heat.
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4
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of kitchen towels.
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5
Wrap the towels around the carrots to soak up the excess liquid.
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6
Put the sultanas in a small saucepan with the rum, and bring to the boil over medium heat.
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7
Lower the heat and simmer for 3 minutes.
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8
Whisk the sugar and 1/2 cup of oil in a stand mixer or by hand, until creamily and airily mixed together.
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9
Whisk in the vanilla and eggs in a large bowl.
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10
Fold in the almond meal/flour, nutmeg, grated carrots, golden sultanas (and any rum that clings to them) and finally the lemon zest and lemon juice.
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11
Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula.
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12
The batter will be very shallow in the tin.
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13
Sprinkle with the pine nuts and bake until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, about 30 to 40 minutes.
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14
Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides.
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15
Let cool until ready to serve.
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16
Transfer the cake to a serving platter.
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17
Combine the mascarpone, confectioners' sugar and rum in a small bowl.
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18
Slice the cake and serve with the mascarpone cream.
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19
Make Ahead Note:
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20
The cake can be baked up to 3 days ahead.
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21
Wrap tightly in plastic wrap and store in airtight container in a cool place.
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22
Will keep for a total of 5 to 6 days.
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23
Freeze Note:
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24
The cake can be frozen (still on base of the tin), carefully wrapped in double layer of plastic wrap and 1 layer of foil, for up to 3 months.
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25
Defrost overnight at room temperature.
