Parma-Style Carrot Cake
Parma-Style Carrot Cake is a vegetarian recipe with 10 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 28g of fat, and a total of 474 calories. If you have eggs, salt, ground cinnamon, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes approximately 2 hours and 25 minutes.
Instructions
Watch how to make this recipe.
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.