Venetian Carrot Cake – Pastel Veneciano de Zanahoria
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sweetcannela.com.
Cooking tools:
- Springform pan
- Paper towel
- Saucepan
- Mixing bowl
- Hand mixer
- Wooden spoon
- Spatula
- Oven
- Toothpick
- Cooling rack
- Mascarpone bowl
- Whisk
- Offset spatula
- Kitchen scale
- Grater
- Microplane
- Citrus press
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Skillet
- Stove
- Colander
Ingredients
- 250 grams carrots
- 75 grams (½ cup) currants
- 60 ml (¼ cup) rum
- 133 grams (4.69 oz) sugar
- 125 ml (½ cup) light olive oil
- 1 teaspoon pure vanilla extract
- 3 eggs
- 250 grams ground almonds, toasted
- ½ teaspoon nutmeg
- Zest and juice of ½ lemon
- 100 grams mascarpone cheese
- 1-2 teaspoons confectioner’s sugar
- 1 Tablespoon rum
- ¼ cup almonds, slightly toasted and chopped
- 250 gramos zanahorias
- 75 gramos (½ taza) pasas
- 60 ml (¼ taza) ron
- 133 gramos (4.69 oz) azúcar
- 125 ml (½ taza) aceite de oliva ligero
- 1 cucharadita extracto de vainilla
- 3 huevos
- 250 gramos almendras molidas, tostadas
- ½ cucharadita nuez moscada
- La ralladura y el jugo de ½ limón amarillo
- 100 gramos de queso mascarpone
- 1-2 cucharadita azúcar glass
- 1 cucharada ron
- ¼ taza de almendras, ligeramente tostadas y picadas
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