Photo: David Holifield
Gluten-free Venetian carrot cake
14 ingredients
30 min + 1 hr
Serves 8-10
openrecipes
I long thought that carrot cake was an American invention, until I found out that an early version was made by Venetian Jews in the original ghetto. This modest disc is not much to look at - apart from a glorious golden-ness - but it is divine to eat. Only those with less austere eating habits will care to dollop alongside each damply crumbling wedge of cake my Italianate nod to the American cream-cheese frosting – a soft, rum-flavoured mascarpone cream.
Estimated Nutrition (whole recipe, rough)
657
Calories
13g
Protein
53g
Fat
29g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp pine nuts
- 2 medium carrots
- 75g/3oz golden sultanas
- 60ml/2¼fl oz rum
- 150g/5oz caster sugar
- 125ml/4½fl oz regular olive oil
- 1 tsp vanilla extract
- 3 free-range eggs
- 250g/9oz ground almonds
- ½ tsp ground nutmeg
- ½ lemon
- 250g/9oz mascarpone
- 2 tsp icing sugar
- 2 tbsp rum
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes