The soft Camilla cake with carrots, almonds, and orange is one of those recipes that smells like home, and I make it every time I need a simple yet special treat. The idea came back to me just today when I found some forgotten carrots in the fridge. It’s incredible that this cake, which we call ‘carrot cake’ here, wasn’t on the blog yet, even though its unique flavor comes from a blend of fresh carrots, almonds, and especially orange, from which we use both the juice and the zest.
It’s a very soft cake with a warm color and an unmatched aroma, perfect for breakfast, but also to accompany coffee or a TV show (in fact, mine… was practically gone the same afternoon!). Making it is simple: just organize the ingredients, grind the almonds, and mix everything with an electric whisk.
The Camilla is inspired by the famous snacks born in the ’90s, but the homemade version has a completely different magic. It’s more fragrant, more moist, and definitely more genuine. A cake that wins over both young and old for generations.
Before moving on to the recipe, here are some other breakfast ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 296.20 (Kcal)
- Carbohydrates 37.59 (g) of which sugars 21.01 (g)
- Proteins 6.87 (g)
- Fat 14.50 (g) of which saturated 2.14 (g)of which unsaturated 11.73 (g)
- Fibers 2.80 (g)
- Sodium 39.86 (mg)
Indicative values for a portion of 114 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
- 2 cups carrots
- 2 teaspoons sugar
- 1.25 cups almonds
- 0.5 cups vegetable oil
- 4 eggs
- 1 cups powdered sugar
- 2 oranges (zest and juice)
- 1.75 cups all-purpose flour
- 1 packet baking powder
Tools
- 1 Chopper
- 1 Baking Pan
- 1 Electric Whisk
Preparation
Start by weighing all the ingredients: almonds, peeled carrots, vegetable oil, flour, eggs, sugar, and the packet of baking powder. Also prepare the orange, from which you’ll get both the grated zest and the juice. Having everything ready on the counter makes the preparation much faster.
Place the almonds in the chopper with 2 tablespoons of sugar and blend until you obtain a fine flour. Set aside.
In the same chopper, without needing to wash it, blend the carrots with the vegetable oil until you get a smooth and homogeneous cream. Set this aside as well.
In a large bowl, beat the eggs with the sugar until they become light and frothy.
Add the carrot and oil puree, the grated zest and juice of two oranges, mixing with the whisk on low speed.
Combine the almond flour, then the all-purpose flour, and finally the sifted packet of baking powder, mixing until you obtain a soft and uniform batter.
Grease a baking pan with a 10-inch diameter and pour in the batter, leveling it well.
Bake in a preheated static oven:
5 minutes at 356°F,
then lower to 338°F and continue baking for about 45 minutes.
Always do the toothpick test: when it comes out dry, the cake is ready. Let it cool before cutting to keep it soft and moist at the right point.
Final Notes
The Camilla Cake is one of those recipes that never disappoint: fragrant, soft, and genuine, it brings to the table that simple taste reminiscent of home and good habits. It’s perfect for breakfast, but also for an afternoon tea or to serve guests when you want a light and aromatic dessert.
To achieve a soft and moist texture, it’s important not to overbake the cake and to always do the toothpick test in the last minutes. If you prefer a more intense taste, you can slightly increase the orange zest, or replace part of the oil with melted butter for a richer version.
The Camilla keeps very well for 3-4 days, better if covered under a glass dome or wrapped in plastic wrap: in fact, the next day it’s even better because the orange and almond flavors harmonize perfectly. It’s a simple cake, but with that special touch that always makes it a success on your table.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram and X
FAQ (Questions and Answers)
Can I replace the almonds with other nuts?
Yes, you can use hazelnuts or walnuts in the same quantities. The flavor will change slightly, but the texture will remain soft and moist. If you want a lighter version, you can replace the almonds with ready-made almond flour.
How do I keep the Camilla cake soft even the next day?
Store it under a glass dome or wrapped in plastic wrap, preferably at room temperature. The next day, it’s even better because the orange and almond flavors intensify.
