Domenica's Carrot & Polenta Cake
If you know me, then you know I love a good carrot cake.
Not the oily kind made with pineapple and coconut and overly sweet cream cheese icing, but a real carrot cake, the kind where you taste the sweet carrots.
I think once you try this Italian version of carrot cake, you will be hooked. It's moist and delicious with a beautiful texture from the polenta.
It is from the book The Glorious Vegetables of Italy, by Domenica Marchetti. I have most of her cookbooks, and every recipe I have tried has been a winner.
I took the liberty of adding in raisins to this cake, and I am glad I did. The raisins w/ the Marsala wine was the perfect flavor enhancer.
I baked this cake in a 9" springform pan for the recommended time of 35 minutes.
This cake freezes beautifully and stays moist for days (if it lasts that long!).
I hope you try it.
Domenica's Carrot & Polenta Cake: (adapted from The Glorious Vegetables of Italy)
1/2 cup extra-virgin olive oil
1 cup granulated sugar
2 large…
Not the oily kind made with pineapple and coconut and overly sweet cream cheese icing, but a real carrot cake, the kind where you taste the sweet carrots.
I think once you try this Italian version of carrot cake, you will be hooked. It's moist and delicious with a beautiful texture from the polenta.
It is from the book The Glorious Vegetables of Italy, by Domenica Marchetti. I have most of her cookbooks, and every recipe I have tried has been a winner.
I took the liberty of adding in raisins to this cake, and I am glad I did. The raisins w/ the Marsala wine was the perfect flavor enhancer.
I baked this cake in a 9" springform pan for the recommended time of 35 minutes.
This cake freezes beautifully and stays moist for days (if it lasts that long!).
I hope you try it.
Domenica's Carrot & Polenta Cake: (adapted from The Glorious Vegetables of Italy)
1/2 cup extra-virgin olive oil
1 cup granulated sugar
2 large…
