Carrot cake is one of my favourite cakes! It is so luxurious and this recipe is no exception. Unlike ‘tradition’ carrot cake with cream frosting it is just one sandwich layer, but very rich and decadent, served with a sweetened mascarpone cheese with rum. It has no butter or flour but instead uses oil, which is a lot easier than creaming butter and sugar together, and ground almonds, makes it some much richer!
This is a Nigella Lawson recipe, I first saw her bake it on the food network as they are repeating her previous television series. It is so delicious and completely different to any other carrot cake I’ve had in the past. It is very Italian. Italian cakes tend to be very rich, full of flavour and quite moist, usually fruit based. They tend to have no frosting, hence the rum cream!! Having visited Venice last year, every time I eat this it takes me back to Venice……love it! Hopefully going again this year. Fantastico!
Please try this……you won’t be disappointed! Thanks Nigella 💋
- 2 large carrots, grated
- 150g caster sugar
- 125ml olive oil
- 3 eggs
- 1tsp vanilla
- 2 1/2 cups ground almonds
- Cup of raisins soaked in 100ml of rum
- Lemon, half the zest and juice
- 100g toasted pine nuts, for the top
- Mascarpone Cheese, a 250g tub
- 4tbsp of Icing Sugar
- Rum, to taste