I ate it as a child and love it as an adult, the CAMILLA CAKE is too good, the soft, fragrant, moist, and very easy-to-make carrot cake. The cake that tastes like good homemade things, you prepare it for a snack or breakfast, the perfect dessert for the whole family. The carrot cake is simple and genuine, with lots of carrots in the dough, it is the perfect dessert to give to our children if they don’t eat many vegetables, they will love it at first bite! Carrots, almonds, flour, eggs, and sugar and in a few minutes the cake is ready to bake. I baked it in a zuccotto mold so it came out in its classic shape, like a snack cake. Watch the video recipe for the Camilla cake on my Youtube channel and let’s prepare it together now!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 22 cm (8.6 inches) zuccotto mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 6.3 oz sugar
- 9 oz carrots
- 1/2 cup milk (I use almond milk)
- 2 3/4 cups all-purpose flour
- 3/4 cup almond flour
- 1/2 cup sunflower oil
- 1 orange zest
- 1 packet baking powder
Steps
Start by washing and drying the carrots, remove the two ends, put them in the mixer bowl, and chop finely.
In a bowl, work eggs and sugar with electric whisks, gradually pour in the oil, milk and continue working with the whisks.
In the bowl, also add the carrots and grated orange zest, almond flour, and flour with the baking powder, sifting them well.
Then mix well to have a nice creamy batter without lumps.
Pour the batter into the buttered and floured mold, I used the zuccotto mold, level it and bake at 356°F for about 50 minutes. Once cooked, let it cool in its mold. When serving, place it on a plate and cover it with powdered sugar.
… Vane’s Tips
The Camilla cake keeps for a week under a cake dome.
If you don’t have almond flour, you can make it by blending unpeeled almonds with a teaspoon of sugar until you have a very fine powder.
