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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…

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