How To Cook Venetian Carrot Cake Without Flour - Recipe

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Venetian Carrot Cake Without Flour - Recipe. Learn how to cook "Venetian carrot cake without flour". Delicious recipe..

Necessary products:

200 - 250 grams of carrots

3 tablespoons pine nuts

75 grams of golden raisins

60 milliliters of rum

150 grams of powdered sugar

125 milliliters of olive oil

1 teaspoon vanilla extract

3 eggs

250 grams of almond powder

nutmeg

1 lemon

For cream:

250 grams of mascarpone

2 teaspoons powdered sugar

2 tablespoons rum

Method of preparation:

Preheat oven to 180 degrees. Take a round form with a diameter of 23 cm and cover the bottom with baking paper. Brush with olive oil.

Roast the pine nuts in a dry pan until dark. Grate the carrots on a large grater and wrap them in a paper towel to absorb excess moisture.

Pour the rum into a small saucepan, add the raisins when the mixture boils, reduce the heat and simmer for 3 minutes.

Mix the sugar and butter and stir until foamy. Beat the eggs with the vanilla extract. Mix the products well and add the almond powder, nutmeg, grated carrots, raisins with rum, peel and lemon juice.

Pour the mixture into the prepared form and level the surface with a silicone spatula. Sprinkle with roasted cedar nuts and place in the oven for 30-40 minutes until a golden crust forms (check for readiness with a wooden toothpick).

Remove the carrot cake from the oven, allow it to cool in the mold for 10 minutes, then transfer to a wire rack.

Make a cream by mixing the mascarpone with the powdered sugar and rum.

Cut a piece of cake, put it on a plate and serve with a bowl of cream so that anyone who wants can put it.

Enjoy your meal!

How To Cook Venetian Carrot Cake Without Flour - Recipe

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