I love carrot desserts, and until some time ago, my favorite sweet was the carrot cake with almonds and walnuts. Now I have tried this Camilla cake recipe, and I must say it stole my heart and taste buds. I’m sharing it with you because it truly deserves to be tried at least once in a lifetime. And then it’s great both for breakfast and snack, and also to take to school as a snack for children.
Also try the carrot cake with almonds and walnuts:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 317.64 (Kcal)
- Carbohydrates 44.75 (g) of which sugars 21.87 (g)
- Proteins 6.25 (g)
- Fat 13.71 (g) of which saturated 1.54 (g)of which unsaturated 7.21 (g)
- Fibers 2.39 (g)
- Sodium 36.59 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.5 cups all-purpose flour
- 2 cups carrots
- 3/4 cup almond flour
- 3/4 cup sugar
- 2 eggs
- 1/3 cup vegetable oil
- 3/4 cup orange juice
- 1/2 orange zest (grated)
- 1 packet baking powder
- to taste powdered sugar
Tools
- Hand Mixer
- Blender
Steps
To prepare the Camilla cake, start by peeling the carrots. Cut them into pieces and put them in a blender, then chop them finely. Make sure there are no large chunks left.
In a bowl, pour the sugar, the two eggs, and the grated orange zest, then mix with an electric mixer. Now add the oil and carrot mixture. Continue mixing and gradually add the juice.
At this point, you can add the all-purpose flour along with the baking powder, and finally add the almond flour. Keep mixing until you get a homogeneous mixture.
Now grease and flour a round mold of 8/9 inches, or if you have it, use a dome-shaped mold. Pour the cake mixture inside. Bake in a preheated oven at 350°F for 50 minutes. Perform the toothpick test before removing it from the oven.
Remove from oven and let it cool for at least 20 minutes before taking it out of the mold. Let it cool completely before dusting with powdered sugar and serving.
