SHARE THIS:     

2 ¹⁄₂ cups all-purpose flour
2 teaspoons baking powder
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground cinnamon
1 package (4.5 oz.) Fisher Culinary Touch® Toasted Pine Nuts
1 cup granulated sugar, divided
1 tablespoon fennel seeds
¹⁄₂ cup (1 stick) butter, softened
4 ounces (¹⁄₂ cup) softened mascarpone cheese
5 eggs
2 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
¹⁄₂ teaspoon anise extract
2 cups finely shredded carrots (about 4)

Preheat oven to 350ºF.

Lightly spray 10-inch round baking pan with vegetable oil baking spray; set aside. In medium bowl, combine flour, baking powder, salt and cinnamon; set aside. Reserve 2 tablespoons pine nuts; place remaining pine nuts, ¹⁄₄ cup sugar and fennel seeds in food processor; pulse until nuts are minced.

In large bowl, cream butter, cheese and remaining ³⁄₄ cup sugar. Add eggs, one at a time, mixing thoroughly after each addition. Add nut mixture, juice, zest and anise extract; mix well. Stir in carrots.

Gradually add flour mixture, mixing until just combined. Spread cake mixture in pan; sprinkle with reserved pine nuts. Bake 55 to 60 minutes or until toothpick inserted in center is clean when removed. Remove from oven; cool completely.