Venetian Carrot Cake

PROS

The Venetian Carrot Cake is a moist and flavorful cake that is perfect for any dessert occasion.

Made with healthy ingredients like olive oil, carrots, and almonds, it is a healthier dessert option.

The addition of rum-soaked raisins and pine nuts adds flavor and texture to the cake.

CONS

This cake is high in calories and fat and should be eaten in moderation as part of a balanced diet.

The cake has a denser texture due to the ground almonds in the batter.

HEALTH & BENEFITS

The Venetian Carrot Cake contains several healthy ingredients that provide health benefits.
Carrots are rich in beta-carotene, which is good for eye health.
Almonds are a good source of healthy fats and can lower cholesterol levels.
The addition of pine nuts provides heart-healthy fats.
However, the cake is still high in calories and should be eaten in moderation as part of a balanced diet.

	1/2 cup pure olive oil , plus more for oiling pan ( not extra-virgin )
	3 tablespoons pine nuts
	2 large carrots ( about 2 cups ) or 3 medium carrots , grated ( about 2 cups )
	1/2 cup golden raisin
	1/4 cup rum
	3/4 cup superfine sugar
	1 teaspoon vanilla extract
	3 eggs
	2 1/2 cups ground almonds , finely ground
	1/2 teaspoon ground nutmeg
	1/2 lemon , zest of
	1/2 lemon , juice of
	1 cup mascarpone cheese
	2 teaspoons confectioners ' sugar
	2 tablespoons rum

1.	Preheat oven to 350°F. Grease a 9-inch cake pan with olive oil and line with parchment paper.
2.	Toast the pine nuts in a dry skillet over medium-high heat for 3-4 minutes, stirring occasionally, until golden. Remove from heat and set aside.
3.	In a small saucepan, heat the raisins and rum over low heat for 5 minutes until the raisins are plump. Drain any extra liquid and set aside.
4.	In a mixing bowl, whisk together olive oil, superfine sugar, vanilla extract, and eggs until well combined. Fold in the ground almonds, grated carrots, nutmeg, and lemon zest and juice. Stir until the mixture is well combined. Fold in the pine nuts and raisins.
5.	Pour the batter into the prepared baking dish. Bake for 50-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
6.	To make the mascarpone topping, whisk together the mascarpone, confectioners’ sugar, and rum in a small bowl.
7.	Allow the cake to cool for 5 minutes before inverting it onto a wire rack. Let it cool completely before adding the mascarpone topping. Serve and enjoy!

Delicious Venetian Carrot Cake recipe

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