The soft Camilla carrot cake is the homemade version of the famous Camille snacks, scented with orange and enriched with almond flour. Every time I make it, it takes me back in time because it was one of my favorites.
It is a simple cake, without butter and dairy, but rich in vitamins and with a delicate flavor, perfect to serve at breakfast or as a snack with a cup of milk, hot tea, or coffee.
To make it, I used a dome mold that gives it the characteristic dome shape, and I prepared the batter with the Thermomix, but I also provide the procedure with electric beaters for a classic version.
If you love soft desserts, also try the super soft carrot cake or my peach and yogurt muffins, they are all perfect recipes for breakfast or a delicious break.
Now you just have to read the recipe, prepare the ingredients, and put on the apron: I’m sure it will also become your favorite cake to start the day sweetly.
See you soon, Susy
You might also be interested in:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 380.71 (Kcal)
- Carbohydrates 55.88 (g) of which sugars 26.30 (g)
- Proteins 8.13 (g)
- Fat 15.12 (g) of which saturated 1.39 (g)of which unsaturated 6.24 (g)
- Fibers 3.27 (g)
- Sodium 52.76 (mg)
Indicative values for a portion of 132 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 for the Camilla Cake
- 9 oz carrots (peeled)
- 3/4 cup sugar
- 3 eggs
- 2 cups all-purpose flour
- 1/3 cup potato starch
- 1 cup almond flour
- 1/4 cup sunflower oil
- 1 orange zest (grated)
- 1 packet baking powder
- to taste powdered sugar (for decoration)
Useful Tools
- Food Processor
- Bowl
- Peeler
- Mold dome 8.5 inches
How to Make the Camilla Cake
To make the Camilla cake, first wash and peel the carrots with a peeler. If using an electric beater, chop them into pieces and blend them in a food processor, or if using the Thermomix, place them directly into the mixing bowl to puree.
Let’s see both methods:
Place the peeled carrots into the Thermomix bowl and blend for 8 seconds at speed 6. Scrape down with a spatula and blend again for 5 seconds at speed 6. Put the carrot pulp into a bowl and set aside.
In the bowl, add the sugar and orange zest and blend for 15 seconds at speed 8.Add the eggs and mix for 1 minute at speed 4.
Add the all-purpose flour, potato starch, almond flour, sunflower oil, and baking powder. Blend for 30 seconds at speed 4.
Add the blended carrots and mix for 30 seconds at speed 4.Pour the batter into the dome mold and bake at 350°F for about 50 minutes. Perform the toothpick test, and if it comes out dry, remove from the oven.
Wash and peel the carrots, chop them into pieces, and puree them in the mixer.
In a bowl, beat the eggs with sugar using electric beaters.
Add the sunflower oil in a stream and continue beating.
Add the orange zest, almond flour, all-purpose flour, and sifted potato starch with baking powder.
Mix well until smooth and finally add the blended carrots.
Pour into the mold and bake in a static oven at 350°F for about 1 hour and 10 minutes. Perform the toothpick test to check doneness.
Storage and Tips
I store the Camilla cake under a cake dome at room temperature for 3-4 days. It can also be frozen already sliced, to defrost at room temperature or heat for a few seconds in the microwave.
Gluten-free variant: replace the all-purpose flour with a gluten-free mix for desserts.
Freshness tip: add a tablespoon of orange juice to the batter for an even more fragrant taste.
Delicious variant: enrich with dark chocolate chips or orange glaze.
Frequently Asked Questions about Camilla Cake
Can I substitute the almonds?
You can use chopped hazelnuts or hazelnut flour for a different but equally good variant.
Can I substitute sunflower oil with butter?
Sure, you can use 80 g of melted butter instead of oil. The cake will be slightly denser but still delicious.
Can I make the Camilla cake gluten-free?
Yes, replace the all-purpose flour with a gluten-free mix for desserts, keeping the same quantities.
