Carrot Cake with Pine Nuts

Preparation Time: 80 minutes
Cooking Time: 60 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 8

This cake has everything that desserts should have, making it memorable for a long time…

Clean the carrots thoroughly and wash them. Peel them with a peeler and grate them coarsely. Wash the lemon and dry it completely. Finely grate the zest, then cut the fruit in half and juice both halves. Sift the flour into a bowl and mix it with baking powder, cinnamon, and salt.
Preheat the oven to 190 degrees Celsius. Grease a round cake pan (23 cm in diameter) with butter and lightly dust it with flour. In a food processor, finely grind the pine nuts, 100 g of sugar, and caraway seeds. Add the grated carrots, lemon zest, and lemon juice, and process again until fine. Transfer the mixture to a bowl, add mascarpone, and mix everything well.
In a bowl, using an electric mixer, cream the butter and 100 g of sugar. Gradually (one by one) add the eggs (mixing each for about half a minute). With a hand whisk, mix the carrot and mascarpone mixture into the egg-butter mixture. Then, in three parts, fold in the dry ingredient mixture.
Pour the batter into the prepared pan, gently tapping it to evenly distribute the batter. Place the pan in the preheated oven for 50 to 60 minutes. The cake is done when the surface turns golden brown, and a toothpick inserted into the center comes out clean.
Remove the baked cake from the oven and let it cool in the pan for 10 minutes. Then carefully remove it from the pan, place it on a wire rack, and let it cool completely.
Serve the cooled cake on a large plate, dust with powdered sugar, and cut into desired-sized pieces. Serve on plates and enjoy.

You can decorate the cake with marzipan carrots if desired. Whipped cream pairs excellently with this cake.