Velvety Venetian Carrot Cake

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 💋

Venetian Carrot Cake

Venetian Carrot Cake

Serves 8


  • 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
 For the rum cream
  • Mascarpone Cheese, a 250g tub
  • 4tbsp of Icing Sugar
  • Rum, to taste
Preheat the oven to 170degrees. Grease a 18cm springform round tin. (The recipe said to use a 23cm tin but I only had the smaller sized tin, it did however make a deeper cake compared to the bigger tin, but whichever you feel is best.)
In a small frying pan toast the pine nuts on a medium heat, ensuring an even colour is on the nuts, moving them regularly so as not the burn them. They should be lightly toasted but not burnt. Set aside to cool.
Cream together caster sugar and oil. Add the eggs one at a time and whisk well. Add vanilla extract and mix well. Add ground almonds and the raisins, along with any left over rum. Add zest and juice of half a lemon. Add carrots (ensuring they are not too wet) and mix and place in the baking tin. Top with the toasted pine nuts. Bake in the oven for 30-40mins.
When baked allow to cool before turning out of the baking tin, as it can be quite delicate.
For the rum cream; mix the mascarpone cheese, the sieved icing sugar and rum together to form a smooth, velvety cream. Serve alongside the carrot cake. Buon appetito. 😃

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