Gluten free Venetian carrot cake
Ingredients
- 3 tbsp pine nuts
- 2 medium carrots (approx. 200-250g/7-9oz)
- 75g/3oz golden sultanas
- 60ml/2¼fl oz rum
- 150g/5oz caster sugar
- 125ml/4½fl oz regular olive oil, plus extra for greasing
- 1 tsp vanilla extract
- 3 free-range eggs
- 250g/9oz ground almonds
- ½ tsp ground nutmeg, or to taste
- ½ lemon, finely grated zest and juice
- 250g/9oz mascarpone
- 2 tsp icing sugar
- 2 tbsp rum
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