Camilla Bundt Cake with carrots and hazelnuts, a soft and indulgent cake with carrots and hazelnuts, which is part of our collection titled: “Grandma’s bundt cake recipe: many soft and delicious ideas“
How good carrot cakes are, they are so delicious and fragrant that you cannot resist the temptation to eat them all by yourself and so I have already prepared the Soft bundt cake with cream and carrots, the MUFFINS WITH ALMONDS AND CARROTS, the Carrot and almond bundt cake, and the Carrot pound cake with wholemeal flour and fructose and many more.
I often make carrot desserts, they remind me of the snacks I used to eat as a child at my grandmother’s house, so from time to time I serve them to my children.
A few days ago I wanted to make the Camilla cake, but unfortunately or fortunately I noticed I didn’t have almonds at home and only had hazelnuts.
What to do then? Simple: a Camilla cake with hazelnuts!
The result? Here it is, a spectacle of taste, softness and aroma, which I enriched with a delicious white chocolate coating!!
Would you like to make it too? Then here is the recipe, but before we get to the kitchen I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

Take a look:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

ingredients to make the Camilla Bundt Cake with carrots and hazelnuts

2 1/8 cups all-purpose flour
2 cups, grated carrots (peeled)
6 1/2 tbsp sunflower seed oil
2/3 cup orange juice (or ACE)
3 eggs (of which 150 g egg whites)
1 1/8 cups granulated sugar
3/4 cup almonds (toasted or hazelnuts)
4 tsp baking powder
1 tsp vanilla extract
4 1/2 oz white chocolate
to taste chopped hazelnuts
2 tbsp sunflower seed oil

Tools

Blender / Mixer
Hand mixer
Pan 10.25 in

Preparation of the Camilla Bundt Cake

Gather in the blender jar all the ingredients except the baking powder, the egg whites separated from the yolks, and 90 g of sugar taken from the total.
Blend everything well until you obtain a homogeneous mixture and set aside.
In a large bowl, whip the egg whites until very stiff, add the reserved sugar and continue whipping until you get a glossy mass.
Fold the blended mixture into the egg whites with gentle upward motions and incorporate, finishing by adding the baking powder.
After these steps, pour the batter into a Bundt pan greased and floured, and bake at 338°F in convection mode; do the toothpick test before removing from the oven.
Let it cool slightly and then remove from the pan.
Once cold, heat the white chocolate in a bain-marie and melt it, add two tablespoons of sunflower seed oil and mix.
Pour the chocolate over the cake to glaze it, finishing by sprinkling with chopped hazelnuts.
Our cake is ready, perfect to brighten the breakfast or snack time for the whole family.
Store the cake under a glass dome and consume within 3-4 days.
To make this recipe you can use a stand mixer or a hand mixer or an immersion blender with a whisk attachment. You might also need a silicone spatula and a deep tart pan.