Below you'll find an excerpt from an article written by Devra Ferst entitled "The Jews and Their Carrots":
The following recipe is presumably much older since it originated in the Jewish ghetto of Venice around the 17th century. This recipe is from a very special cookbook called "Cucina Ebraica" (Hebrew Cooking) by Joyce Goldstein, which is essentially a history book about the Jews who lived in Italy and their cuisine, from the Macabees in ancient times to present day.
- 4 cups of grated carrots (about 1 lb. fresh organic carrots)
- 1 cup of sugar
- 1 stick of butter
- 2 eggs (since my eggs were very small, I added an extra one for good luck)
- 1/2 tsp almond extract
- 1 tsp vanilla
- zest of a large lemon
- 1/2 cup of almond meal, or ground almonds
- 2 cups flour
- 1 tsp freshly grated nutmeg
- 1 tsp cinnamon
- pinch of salt
- 2 tsp baking soda
- Preheat oven to 350F and grease and line a 10 inch spring-form pan with parchment paper.
- Grate the carrots with the grating disk in a food processor, unless you have the stamina to use a box grater.
- In a large bowl, beat together butter and sugar until light and fluffy, add the eggs, extracts and lemon zest.
- Mix thoroughly. The batter will be very thick.
- Add flour, baking soda, cinnamon, nutmeg and salt. mix well.
- Fold in carrots and almond meal at the very end.
- Pour batter into prepared pan and bake for 45-50 minutes.
- Remove the sides of the spring-form pan and cool cake on a rack.
- Dust with powdered sugar after the cake has cooled.
- Serve with mascarpone cream or whipped cream.