Camilla Cake

Name: Camilla Cake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 8
Ingredients: Carrots 1.1 lbs; Type 00 flour 2 ½ cups; Almond flour 1 cup; Almond milk 0.6 cup; Sugar 1 cup; Eggs (about 2 medium) at room temperature 3.9 oz; Sunflower seed oil 0.4 cup; Powdered yeast for sweets 1.1 tbsp; Orange peel 1; Fine salt 1 pinch; Sunflower seed oil to taste; Type 00 flour to taste; Powdered sugar to taste

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 10 min
Serving: 8 persone
Cost: Average

PRESENTATION

The Camilla cake is inspired by the classic carrot snacks loved by both adults and children! Instead of the typical single-serving format, ideal for school backpacks, we've created an extra-large version, perfect for breakfast! This soft carrot cake flavored with orange is made with vegetable oil and almond milk to create a dessert without butter and lactose, nutritious and rich in fiber... however, if you prefer, you can safely use cow's milk or substitute part of it with orange juice to enhance its citrus aroma. The Camilla cake is a simple and genuine recipe, characterized by a delicate taste and a bright color that will light up your day from the beginning!

Discover these carrot cake variations as well:

Carrot and yogurt cake
Egg-free carrot cake
Carrot and limoncello cake
Carrot cake
Carrot and almond cake

INGREDIENTS

Carrots 1.1 lbs (250 g)

Type 00 flour 2 ½ cups (300 g)

Almond flour 1 cup (120 g)

Almond milk 0.6 cup (150 g)

Sugar 1 cup (200 g)

Eggs 3.9 oz (110 g) - (about 2 medium) at room temperature

Sunflower seed oil 0.4 cup (100 g)

Powdered yeast for sweets 1.1 tbsp (16 g)

Orange peel 1

Fine salt 1 pinch

For the zuccotto mold (22 cm in diameter): Sunflower seed oil to taste; Type 00 flour to taste

For dusting: Powdered sugar to taste

Preparation

How to prepare Camilla Cake

To make the Camilla cake, first wash, peel, and trim the carrots, then cut them into chunks 1. Transfer the carrots to a food processor 2 and finely chop them 3.

Pour the eggs and sugar into a bowl 4 and mix with electric beaters for about 2-3 minutes, then add the vegetable oil in a slow stream while continuing to beat 5. Add the grated orange zest 6.

Incorporate the chopped carrots into the mixture while still mixing with the beaters 7, then add the salt 8 and all-purpose flour 9.

Add the baking powder 10 and incorporate the dry ingredients with the beaters. At this point, add the almond flour 11 alternating with the almond milk 12, keeping the beaters running.

You should obtain a homogeneous mixture 13. Pour the batter into a 9-inch diameter bundt pan, greased and floured 14. Bake in a preheated static oven at 350°F for about 70 minutes. Check the doneness with a toothpick, then remove from the oven and let cool in the pan 15.

Turn the cake out onto a serving plate 16 and let it cool completely. Dust with powdered sugar as desired 17 and enjoy your Camilla cake 18!

Storage

The Camilla cake can be stored at room temperature for 3 days, covered with a cake dome.

You can freeze it after baking, possibly cut into slices.

Advice

Alternatively, you can use a 10-inch diameter cake pan: in this case, the baking time is reduced to 60-65 minutes.

To grate the carrots more finely, you can add the vegetable oil to the food processor instead of the batter. If you don’t have a food processor, you can use a fine-grated grater. If you use organic carrots, there’s no need to peel them, just wash them well.

You can substitute almond milk with the same amount of cow's milk. For a more citrusy flavor, you can use 1/3 cup of almond milk and 1/3 cup of orange juice!

For the translation of some texts, artificial intelligence tools may have been used.