COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
My Activity
Reviewed Parma-Style Carrot Cake
"This is a wonderful recipe. I did make some changes, omitting the fennel, and using a combination of toasted hazelnuts and walnuts, in lieu of pine nuts. Just taste preferences. The finished cake is moist, slightly grainy due to the nuts (which makes for a great texture) and not overly sweet. Have made it in a tube pan, as well as, a loaf pan.""
About Me
I'm too busy cooking to fill out this field. Check back soon.
Advertisement
