I adore carrot cake. Carrots are naturally sweet and since they contain significant amount of vitamin A, this cake is health cake, really, and is good for all of us. The topping is different to the original recipe, but this was not intentional. I thought I already bought some pine nuts, but... when I got home from the store, what I had was flaked almonds, not pine nuts!! Never mind, it's still delicious. You've got to have it with the rum flavoured mascarpone cream.... It's so, so good.
Oh, the cake is gluten-free and dairy-free if you must know.
Venetian Carrot Cake
Recipe by Nigella Lawson
For list of ingredients and instructions, click here.
To watch the video, click here.
I always love carrot cakes! Dairy and gluten free...that does sound very healthy yet very tasty!
ReplyDeletei've been looking at this recipe for a while and was turned off by the pine nuts (so expensive!)...never thought to use almonds! yum yum looks great!
ReplyDeleteand it is gorgeous to look at, I would love a slice.
ReplyDeleteI love Nigella's cooking and the blog looks great!
ReplyDeleteOh I have been so tempted by this cake but haven't yet got around to doing it. Your one looks lovely. The rum flavoured mascarpone sounds yum too.
ReplyDeletegorgeous stuff Michael, really yummy, I love this cake and it looks so good!
ReplyDeleteI love carrot cake and this one does look really good. I ate one not long ago with a sort of sweet, dessicated carrot topping - I still don't know how they did that, but your almonds look good and sound a lot less trouble.
ReplyDeleteI just had a carrot salad last night. I will apply for another UK visa. I might come to visit maybe on Yuletide season. WHere are you staying again in UK? is it Birmingham or London? I hope to see you that time around. Hope all is well with you MIchael :)
ReplyDeleteI love where you said it's health cake and good for all of us! Yay! Pass a big slice this way with some of that delectable mascarpone cream, please!
ReplyDeletewhat a beautiful cake! I have never seen a venetian carrot cake, only the american version.
ReplyDeleteyour cake sounds delicious, and I think I would have gone with the marscarpone cream!
Doesn't look like a carrot cake. In fact looks like an enticing almond cake! Oooouuuu
ReplyDeleteI have got to try this, Michael! It looks delicious. Much prefer almonds to pine nuts any day.
ReplyDeleteAll this and healthy too?
How marvelous!
Wowza! I've had carrot cake many times (one of my favorites!) but this Venetian carrot cake is pretty unique! Thanks for sharing, and I hope you had fun with your dinner guests :)
ReplyDeleteVery interesting Michael. I've never swayed from the traditional rustic sort of carrot cake with walnuts and raisins and cream cheese icing. This is the first alternative I've seen! thank you.
ReplyDeleteI've done that same thing with nuts before.. thought I had one kind, then realized it was not what I really had! At least this was adaptable :)
ReplyDeleteThe cake looks and sounds delicious, must try this one for sure!
Michael-Such an incredible history behind the Venetian Carrot Cake. I bookmarked it to try it!
ReplyDeleteI love your version of the flaked almonds better than the pine nuts...seriously!
Amazing job on the cake:DDD
You are always welcome to join us for our family gatherings of enourmous foods, desserts, and fun times...which we seem to have a lot for various occasions. When you get a chance to fly to Florida, be sure to let me know so we can arrange for you to get together with us!
xoxo
This looks so lovely! What an original way to do carrot cake!
ReplyDeleteOh wow. How pretty! I do love carrot cake with all of my heart. This one is beautiful. And a big fat YES to the rum flavored mascarpone!!!
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