Best 5 Carrot Pine Nut Cake From Parma 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.

CARROT AND PINEAPPLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
• For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
• Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
• For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

CARROT-PINE NUT CAKE FROM PARMA

Steps:

• Preheat the oven to 375°F.
• In a medium bowl sift 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 (easily shredded with the food processor attachment). Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. If you can't find mascarpone, cream cheese is a good substitute.
• In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs one at a time, beating well between adding each additional egg.
• Add the carrot mixture to the butter mixture and stir until combined. Add in 1/3 of the reserved dry ingredients and stir until just incorporated. Add the rest in thirds the same way.
• Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 55 to 60 minutes. Giada filled a cupcake-paper-lined muffin tin 3/4 full each, and baked for 18-20 minutes for individual portions.
• Let the bread/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.

CARROT PINEAPPLE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, baking soda, baking powder, cinnamon and salt. Set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture, mixing just until incorporated. Stir in carrots, pineapple and chopped nuts.
• Pour batter into a 9 inch pan. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.