Venetian Carrot Cake | Nigella's Recipes | Nigella Lawson
I long thought that carrot cake was an American invention, until I found out that an early version was made by Venetian Jews in the original ghetto.
Keywords
- Birthdays
- Easter
- Partytime
- Summer
- Italian Inspired
- Sociable
- Sweet
- Dairy Free
- Gluten Free
Ingredients
- 3 x 15ml tablespoons toasted pinenuts
- 2 medium carrots (approx. 200-250g/2 cups)
- 75 grams golden sultanas
- 60 millilitres rum
- 150 grams caster sugar
- 125 millilitres regular olive oil plus some for greasing
- 1 teaspoon vanilla extract
- 3 large eggs
- 250 grams ground almonds
- ½ teaspoon nutmeg
- finely grated zest and juice of ½ unwaxed lemon
- 250 grams mascarpone cheese
- 2 teaspoons icing sugar
- 2 x 15ml tablespoons rum
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