Venetian Carrot Cake

Name: Venetian Carrot Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Italian
Ingredients: {'group': 'Main', 'item': '2 medium carrots (200-250g), grated'}; {'group': 'Main', 'item': '75g golden sultanas'}; {'group': 'Main', 'item': '60ml rum'}; {'group': 'Main', 'item': '150g caster sugar'}; {'group': 'Main', 'item': '125ml olive oil, plus extra for greasing'}; {'group': 'Main', 'item': '1 tsp vanilla extract'}; {'group': 'Main', 'item': '3 eggs'}; {'group': 'Main', 'item': '250g ground almonds'}; {'group': 'Main', 'item': '1 tsp nutmeg'}; {'group': 'Main', 'item': 'Zest and juice of 1 lemon'}; {'group': 'Main', 'item': '3 tbsp toasted pine nuts'}; {'group': 'Mascarpone Cream (optional)', 'item': '250g mascarpone'}; {'group': 'Mascarpone Cream (optional)', 'item': '2 tsp icing sugar'}; {'group': 'Mascarpone Cream (optional)', 'item': '30ml rum'}

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Indulge in the vibrant flavors of Venetian Carrot Cake, featuring grated carrots, sweet golden sultanas, and a splash of rum. A delightful treat for any occasion!

606 kcal /serving 30-40 mins Serves 8 Medium Italian Gluten Free Dairy Free

Ingredients

Metric Imperial

{'group': 'Main', 'item': '2 medium carrots (200-250g), grated'}
{'group': 'Main', 'item': '75g golden sultanas'}
{'group': 'Main', 'item': '60ml rum'}
{'group': 'Main', 'item': '150g caster sugar'}
{'group': 'Main', 'item': '125ml olive oil, plus extra for greasing'}
{'group': 'Main', 'item': '1 tsp vanilla extract'}
{'group': 'Main', 'item': '3 eggs'}
{'group': 'Main', 'item': '250g ground almonds'}
{'group': 'Main', 'item': '1 tsp nutmeg'}
{'group': 'Main', 'item': 'Zest and juice of 1 lemon'}
{'group': 'Main', 'item': '3 tbsp toasted pine nuts'}
{'group': 'Mascarpone Cream (optional)', 'item': '250g mascarpone'}
{'group': 'Mascarpone Cream (optional)', 'item': '2 tsp icing sugar'}
{'group': 'Mascarpone Cream (optional)', 'item': '30ml rum'}

Preparation

Preheat the oven to 180°C (350°F (175°C)).
Line a 23cm (9-inch) springform pan with baking parchment and grease the sides with olive oil.
Grate the carrots and place them on a double layer of kitchen roll to absorb excess moisture.
In a small saucepan, combine the golden sultanas and rum, bring to a boil, then simmer for 3 minutes.
Toast the pine nuts in a pan until golden.

Cooking

In a large bowl, whisk together the caster sugar and olive oil until creamy.
Add the vanilla extract and eggs, whisking until well combined.
Fold in the ground almonds, nutmeg, grated carrots, sultanas with any remaining rum, and lemon zest and juice.
Pour the batter into the prepared pan, smoothing the surface.
Sprinkle with toasted pine nuts.
Bake for 30-40 minutes, or until the cake is golden and a tester comes out mostly clean.

Plating & Serving

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the optional mascarpone cream, mix mascarpone with icing sugar and rum, and serve alongside the cake.

Notes

This cake can be made up to 3 days in advance. Wrap tightly and store in an airtight container. Serve with or without the mascarpone cream.

Suggested Sides

Nutrition per Serving

606 Calories

11.7g Protein 10% DV

39.8g Carbs 14% DV

44.5g Fat 57% DV

5.5g Fiber 14% DV

29.9g Sugars

144mg Sodium 10% DV

92mg Cholesterol 26% DV

Diet Type	Low Sodium
Health Labels	Vegetarian Pescatarian Gluten Free Wheat Free Peanut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Kosher
Allergen Info	Wheat