Best Parma Style Carrot Cake Recipes

PARMA-STYLE CARROT CAKE

Steps:

• 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.

EASY PARMA-STYLE CARROT CAKE

Steps:

• Preheat oven to 350F. Grease a 9x13 glass oven-proof pan with the teaspoon of Crisco Oil then coat with sugar.
• Grind fennel seeds in a coffee grinder. Peel and process carrots in a food processor and remove to a mixing bowl. Process pine nuts, add mascarpone cheese and process. Add nuts and cheese mixture to processed carrots in mixing bowl. Beat eggs, 1/3 cup of oil and water and add to carrots in mixing bowl, along with the cinnamon and ground fennel. Combine all ingredients in the mixing bowl thoroughly. Add cake mix to the wet ingredients and stir until cake mix is completely moistened. Pour batter into prepared pan.
• Bake at 350F for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm or cold.

PARMA-STYLE CARROT CAKE

Steps:

• 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.

PARMA-STYLE CARROT CAKE

Steps:

• preheat oven to 375 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 lemon zest, lemon juice and the shredded carrots. pulse to mince the carrots. add the mascarpone cheese and pulse until cheese is incorporated
• in a large bowl, using a stand mixer, cream together the butter and remaining 1/2 cup sugar. add the eggs one at a time, until well combined.
• add the carrot mixture to the butter mixture and stir until combined. add the reserved DRY ingredients in 3 intervals and stir until just incorporated.
• place the mixture in a slightly greased and floured 8 x 10 by 2 dish
• NOTE...i used a 9" springform pan. 2 loaf pans might work well for serving as a sliced tea cake. on the show Giada used some star shaped baking paper molds.
• bake for 55 - 60 minutes...golden brown on top and toothpick comes out with a slight crumb.
• let the cake cool for 1 hour, then lightly dust with powdered sugar.
• i let the remaining cake sit out over night, then refrigerated it. this cake keeps well for at least a few days. bring to room temp before serving. (great treat for breakfast).