Carrot Pine Nut Cake from Parma
Transport your taste buds to the charming kitchens of Parma with this irresistible Carrot Pine Nut Cake. Perfectly moist and naturally sweetened with grated carrots, this Italian-inspired dessert features the nutty richness of ground almonds and the subtle crunch of toasted pine nuts. A whisper of ground cinnamon adds warm, aromatic depth, while a generous dusting of powdered sugar offers a simple, elegant finishing touch. Easy to prepare in under an hour, this crowd-pleasing cake is perfect for gatherings or as a sweet treat with an afternoon coffee. Bursting with rustic flavors and wholesome ingredients, this cake beautifully balances tradition and indulgence, making it a standout among carrot cake recipes.
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Recipe Information
Ingredients
- 250 grams Carrots (grated)
- 200 grams All-purpose flour
- 100 grams Ground almonds
- 150 grams Granulated sugar
- 3 large Eggs
- 100 grams Unsalted butter (melted)
- 50 grams Pine nuts (toasted)
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 15 grams Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar together until pale and frothy, about 2 minutes.
Gradually incorporate the melted butter into the egg mixture while continuing to whisk until well combined.
Fold in the grated carrots and ground almonds, mixing gently to ensure they're evenly distributed.
Add the dry ingredients to the wet mixture in two batches, folding carefully with a spatula until just combined. Do not overmix.
Stir in the toasted pine nuts, reserving a small handful for garnishing the top of the cake, if desired.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the reserved pine nuts evenly over the top.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for a classic finish. Slice and serve!
Nutrition Facts
Calories |
3318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.5 g | 233% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 375.1 g | 136% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 184.0 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 508 mg | 39% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2257 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
