Nigella Venetian Carrot Cake

Nigella’s Venetian Carrot Cake is made with toasted pine nuts, grated carrots, golden sultanas, rum, caster sugar, olive oil, vanilla extract, large eggs, ground almonds, nutmeg, and lemon zest and juice. This delicious Venetian Carrot Cake recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 8 people.

Ingredients Needed:

For the Carrot Cake

• 3 tablespoons Toasted Pine Nuts
• 2 medium (approx. 200-250 g or 2 cups)Carrots , grated
• 75 g Golden Sultanas
• 60 ml Rum
• 150 g Caster Sugar
• 125 ml Olive Oil (plus extra for greasing)
• 1 teaspoon Vanilla Extract
• 3 large Eggs
• 250 g Ground Almonds
• ½ teaspoon Nutmeg
• Zest and juice of ½ unwaxed lemon Lemon

For the Mascarpone Cream (Optional)

• 250 g Mascarpone Cheese
• 2 teaspoons Icing Sugar
• 2 tablespoons Rum

How To Make Venetian Carrot Cake :

1. Preheat the Oven: Preheat your oven to 180°C (160°C fan/gas mark 4/350°F). Line the base of your cake tin with non-stick silicone liner or baking parchment, and grease the sides with olive oil.
2. Toast the Pine Nuts: Toast the pine nuts in a dry pan until golden brown; avoid using the oven as it won’t achieve the same result.
3. Prepare the Carrots: Grate the carrots using a food processor or a coarse grater. Place them on a double layer of kitchen roll, wrap them up, and let them sit to absorb excess liquid.
4. Soak the Sultanas: In a small saucepan, combine the golden sultanas and rum. Bring to a boil, then reduce heat and simmer for 3 minutes.
5. Mix Sugar and Oil: In a mixing bowl (or stand mixer), whisk together the caster sugar and olive oil until creamy and airy.
6. Add Eggs and Vanilla: Whisk in the vanilla extract and eggs until well combined.
7. Combine Dry Ingredients: Gently fold in the ground almonds, nutmeg, grated carrots, and the sultanas along with any remaining rum. Finally, add the lemon zest and juice.
8. Bake the Cake: Scrape the batter into the prepared cake tin and smooth the surface with a spatula. Sprinkle the toasted pine nuts on top. Bake for 30-40 minutes until the cake is risen, golden, and a tester comes out slightly sticky.
9. Cool the Cake: Remove the cake from the oven and let it sit in the tin on a wire rack for 10 minutes. Carefully unspring the cake and let it cool completely on the rack.
10. Prepare the Mascarpone Cream (Optional): In a bowl, mix the mascarpone cheese with icing sugar and rum. Serve alongside the cake for those who want it.

Recipe Tips

• Grate Carrots Well: Make sure to grate the carrots finely to help them blend well into the batter. This keeps the cake moist and tender.
• Soak Sultanas: Soaking the golden sultanas in rum not only adds flavor but also prevents them from drying out during baking.
• Don’t Overmix: When folding in the dry ingredients, mix just until combined. Overmixing can make the cake dense instead of light and fluffy.
• Check for Doneness: Use a skewer to test if the cake is done. It should come out with a few moist crumbs, not wet batter.
• Cool Properly: Allow the cake to cool in the tin for 10 minutes before removing it. This helps it set and prevents it from breaking apart.

How To Store

• Refrigerate: Let the leftover Venetian Carrot Cake cool to room temperature. Then, wrap it tightly or put it in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: Wrap leftover Venetian Carrot Cake well in cling film or foil, then put it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, move it to the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (1/8 of the cake)

• Calories: 380
• Total Fat: 24 g
• Saturated Fat: 3 g
• Cholesterol: 55 mg
• Sodium: 60 mg
• Potassium: 160 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 2 g
• Sugars: 18 g
• Protein: 6 g

Try More Nigella Lawson Recipes:

• Nigella Chocolate Guinness Cake
• Nigella Orange Almond Cake
• Nigella Chocolate Olive Oil Cake
• Nigella Courgette And Lime Cake
• Nigella Coca Cola Cake