1/2 cup extra-virgin or light olive oil, plus more for the pan
1 cup granulated sugar
2 large eggs
1/2 cup dry Marsala wine
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
1 1/4 cups all-purpose flour
1/2 cup finely ground polenta
2 teaspoons baking powder
3/4 teaspoon fine sea salt
Pinch of freshly grated nutmeg
2 cups shredded carrots (about 3 large)
Powdered sugar for dusting
Heat the oven to 375°F/190°C/gas 5. Lightly coat an 8-in/20-cm square or round baking pan with olive oil and set aside.
In a large bowl, whisk together the olive oil, granulated sugar, eggs, Marsala, and the lemon and orange zests until well blended (the sugar will not completely dissolve).
In a separate medium bowl, whisk together the flour, polenta, baking powder, salt, and nutmeg. Pour the flour mixture into the egg mixture, whisking all the while to avoid lumps. Using a silicone spatula or wooden spoon, stir in the shredded carrots. Scrape the batter into the prepared baking pan.
Bake for 35 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Transfer the pan to a rack to cool for 20 to 30 minutes. Remove the cake from the pan and set it on the rack to cool to room temperature.
Transfer the cake to a decorative platter. Dust the cake lightly with confectioners’ sugar right before serving.
→ Check out Domenica's book! The Glorious Vegetables of Italy by Domenica Marchetti
Reprinted with permission from The Glorious Vegetables of Italy by Domenica Marchetti, copyright © 2013. Published by Chronicle Books.