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Easy Parma-Style Carrot Cake

Kraft Memeber Recipe
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Makes: 15 servings Total Time: 1 hr 20 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 tsp. whole fennel seeds
  • 2 large carrots
  • 1 cup pine nuts
  • 1/2 cup mascarpone cheese
  • 5 eggs
  • 1/3 cup + 1 tsp. Crisco Oil, divided
  • 1 cup water
  • 1/2 tsp. ground cinnamon
  • 1 pkg. Duncan Heinz Lemon Supreme Cake Mix
  • 2 tsp. sugar
make it
Preheat oven to 350F. Grease a 9x13 glass oven-proof pan with the teaspoon of Crisco Oil then coat with sugar.

Grind fennel seeds in a coffee grinder. Peel and process carrots in a food processor and remove to a mixing bowl. Process pine nuts, add mascarpone cheese and process. Add nuts and cheese mixture to processed carrots in mixing bowl. Beat eggs, 1/3 cup of oil and water and add to carrots in mixing bowl, along with the cinnamon and ground fennel. Combine all ingredients in the mixing bowl thoroughly. Add cake mix to the wet ingredients and stir until cake mix is completely moistened. Pour batter into prepared pan.

Bake at 350F for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm or cold.
Notes
The batter for this cake can be used to make cupcakes or muffins, but the baking time should be reduced to 30 to 35 minutes.

The fennel seeds and pine nuts gives this carrot cake its special flavor, which may be an acquired taste.

Greasing the pan with oil and sugar causes caramelization to take place during the baking process, which enhances the flavor of the cake.
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