The camilla cake is a soft carrot cake, rich in vitamins and loved by both adults and children for its softness. It melts in your mouth with every bite.
Perfect for children’s snacks and breakfast. Ready in just a few minutes! Soft, velvety, and moist texture. Served with just a sprinkle of powdered sugar.
Thanks to the legendary Lucake for the recipe
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 365.93 (Kcal)
- Carbohydrates 45.80 (g) of which sugars 26.09 (g)
- Proteins 7.09 (g)
- Fat 17.87 (g) of which saturated 2.01 (g)of which unsaturated 8.75 (g)
- Fibers 3.20 (g)
- Sodium 141.74 (mg)
Indicative values for a portion of 130 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
CAMILLA CAKE INGREDIENTS
- 9 oz carrots (already cleaned)
- 1/3 cup vegetable oil
- 1/2 cup orange juice
- 1 orange zest (grated)
- 5 oz eggs
- 1 cup powdered sugar
- 3/4 cup almond flour
- 1 1/2 cups all-purpose flour
- 1 pinch salt
- 1 packet baking powder
Tools
- 1 Electric whisk
- 1 Baking mold
CAMILLA CAKE PREPARATION
Clean the carrots, cut them into pieces and place in a mixer with the oil and orange juice.
Blend until smooth and creamy.
In a bowl, add the sugar, eggs, and grated orange zest. Beat for at least 5 minutes until frothy.
Add the almond flour and mix with the whisk on low speed.
Also add the carrot mixture and continue mixing with the beater.
Add the flour and well-sifted baking powder to the batter to avoid lumps.
Continue mixing with the electric whisk until the mixture is homogeneous.
Butter and flour a zuccotto mold with a diameter of 9 inches.
Pour the batter into the mold and bake in a preheated static oven at 350°F for 60-65 minutes on the bottom rack.
Always do the toothpick test, and if needed, extend the baking time by another 10 minutes. Let it cool, then invert the cake and decorate with powdered sugar.
Adriana’s Tip
If you don’t have a zuccotto mold, it is possible to bake the cake in a 9-inch diameter cake pan. It keeps in a cake dome for 2-3 days.
FAQ (Questions and Answers)
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