The Camilla cake recipe with carrots and almonds is inspired by the famous little cakes we all know well.
A simple recipe that combines healthy and nutritious ingredients and is loved by both adults and children.
Ideal for breakfast or a snack: its characteristic color, perfectly moist texture, and its aroma make it a real treat without much guilt.
If you use, as I did, a dome mold, you’ll get a cake that impresses even in its presentation.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Energy 372.28 (Kcal)
- Carbohydrates 46.76 (g) of which sugars 24.73 (g)
- Proteins 6.92 (g)
- Fat 18.40 (g) of which saturated 1.54 (g)of which unsaturated 8.60 (g)
- Fibers 3.86 (g)
- Sodium 101.40 (mg)
Indicative values for a portion of 122 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
- 10.5 oz carrots (freshly cleaned)
- 1 1/3 cups all-purpose flour
- 1/4 cup potato starch
- 1 cup almond flour
- 1 1/3 cups vanilla powdered sugar
- 2 eggs
- 1/3 cup sunflower seed oil
- 1 orange (juice)
- 1/2 orange (zest)
- 1 packet baking powder
- 1 pinch fine salt
- to taste powdered sugar (for decoration)
Tools
- dome mold diameter 8 inches
- Blender / Mixer
- Electric whisk
- citrus zester
- citrus juicer
Preparation
For preparing the Camilla cake, start by extracting the juice from the orange using a citrus juicer.
Chop the carrots in a blender/mixer along with the orange juice, oil, and salt until you obtain a cream.
Sift the flour with the potato starch and baking powder and set it aside for now.
In another bowl, work the eggs with the powdered sugar using electric whisks.
Combine the almond flour and the grated zest of half an orange with the eggs and sugar, and mix.
Incorporate the carrot mixture into the egg mixture, always using the electric whisks.
Do the same by gradually adding the sifted flour with the potato starch and baking powder.
When a homogeneous mixture is obtained, pour it into a 20 cm diameter dome mold, previously well greased and floured.
Bake in the center of the preheated static oven at 350°F for about 1 hour.
Always perform the toothpick test before removing from the oven.
Remove the cake from the mold only when it has cooled slightly.
The Camilla cake is ready, serve sprinkled with powdered sugar.
Storage
Under a glass dome at room temperature for up to four days.
Carrot recipes from the LERICETTEDIMINU blog
Carrot ring cake with lemon aroma
Sponsored links on the page
Sponsored links on the page
Completely free, you can subscribe to my new YOUTUBE channel by clicking here. You’ll receive a notification every time I publish new video recipes.
