Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Venetian Carrot Cake Recipe
    Lost? Site Map

    Venetian Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    DrGaellon's Note:

    A dense carrot cake scented with rum, served with a mascarpone cream. (If you skip the mascarpone cream, it's gluten-free and dairy-free.) From Nigella Kitchen 1x04 "Kitchen Tourist"

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Mascarpone cream


    1. 1
      Preheat the oven to 350°F Line the bottom of a 9" springform pan with a nonstick silicone liner or baking parchment. Grease the liner and sides of the pan with olive oil. Place the pine nuts in a small dry pan and toast them over low heat, shaking often.
    2. 2
      Wrap the grated carrot in a double layer of kitchen towels. Twist the towels around the carrots to remove liquid.
    3. 3
      Put the raisins in a small saucepan with the rum, and bring to a boil over medium heat. Lower the heat and simmer for 3 minutes.
    4. 4
      Whisk together the sugar and 1/2 cup of oil until creamy. Add vanilla and eggs and whisk until combined. Fold in the ground almonds, nutmeg, grated carrots, raisins and rum, and finally the finely grated lemon zest and lemon juice.
    5. 5
      Transfer batter into the prepared springform and smooth the surface with a rubber spatula. The cake will be fairly thin. Sprinkle the pine nuts over the top.
    6. 6
      Bake in preheated oven until the top is risen and golden and a cake tester comes out sticky but otherwise more or less clean, just one or two moist crumbs clinging to it, about 30 to 40 minutes.
    7. 7
      Remove the cake from the oven and let it sit on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
    8. 8
      Beat together the mascarpone, confectioners' sugar and rum in a small bowl. Slice the cake and serve with the mascarpone cream.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:


    Nutritional Facts for Venetian Carrot Cake

    Serving Size: 1 (125 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 475.0
    Calories from Fat 290
    Total Fat 32.2 g
    Saturated Fat 3.7 g
    Cholesterol 69.7 mg
    Sodium 41.1 mg
    Total Carbohydrate 35.6 g
    Dietary Fiber 4.6 g
    Sugars 27.0 g
    Protein 9.5 g

    The following items or measurements are not included:

    lemons, zest of

    mascarpone cheese

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes