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02/03/2011 National Carrot Cake Day Parma-Style Carrot Cake

Source of Recipe

Food Network


Recipe Introduction

Carrot cake is a delicious and healthy dessert to enjoy anytime of the year. Grated carrots are mixed into the cake batter which enhances the flavor, texture, and appearance of the cake. The carrots are also a good source of essential vitamins and minerals! Nuts, raisins, pineapple, and coconut can also be added to the mixture at the baker's discretion for additional flavor. Carrot cake is usually topped off with white icing or cream cheese, but it can also be eaten plain. Carrots have been used in baking since the Medieval times because they act as a natural sweetener. Carrot cake did not gain popularity though until the Second World War in Britain. Did you know that fried carrot cake, known as "chai tow kway," is a common breakfast or snack item in Southeast Asia? This type of carrot cake contains no carrots though, which is a frequent misconception for consumers. Celebrate National Carrot Cake Day with a nice big slice of carrot cake! My Punch Bowl

List of Ingredients

HOME COOKIN’ 02/03/2011 National Carrot Cake Day Parma-Style Carrot Cake


Parma-Style Carrot Cake


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



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.