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Venetian Carrot Cake

Who doesn’t love carrot cake?!? We know . . . silly question. This version, however is as unique as it is delicious. It is both gluten-free and dairy-free, so even your diet-restricted family and friends can enjoy its goodness. Scented with nutmeg and made with almond flour/meal, the texture of the cake is dense and nutty. We like to serve this delicious treat with a garnish made up of 1 cup of mascarpone mixed with 2 tsp. confectioner’s sugar and 2 tbs. of rum.

Venetian Carrot Cake

½ cup regular olive oil (not extra-virgin), plus more for greasing the pan
3 tbs. pine nuts
2 medium carrots, grated (about 2 cups)
½ cup golden raisins
¼ cup rum (light or dark)
¾ cup caster or super fine sugar
1 tsp. vanilla extract
3 eggs
2½ cups almond meal/flour
½ tsp. ground nutmeg
½ lemon, zested finely and juiced

Preheat the oven to 350°F. Line the base of a 9″ springform pan with baking parchment, then grease the sides with olive oil.

Add the pine nuts to a small dry pan and toast over a low heat.

Grate the carrots and wrap in two sheets of paper towel to draw out the excess liquid.

Put the raisins in a small saucepan with the rum, bring to a boil over a medium heat, then lower the heat and simmer for 3 minutes.

Whisk the sugar and olive oil in a stand mixer, or by hand, until creamy and airy. Add the vanilla and eggs, then fold in the almond meal/flour, nutmeg, grated carrots, golden raisins (any any rum that clings to them) and finally the lemon zest and juice. Scrape into the prepared pan, smooth the top and sprinkle with the pine nuts.

Bake for 30-40 minutes, until a tester comes out clean. Remove the cake and let stand on a rack for 10 minutes before removing the sides to cool completely.

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