The Camilla carrot cake is the home-made and round version of the very famous snacks prepared with carrots, almonds and orange juice.
These ingredients rich in vitamins, minerals and fiber make it a truly genuine dessert but also a cake so good that, even if you can keep it inside a cake holder for up to 3-4 days, it will end much sooner!
You can taste the Camilla carrot cake at breakfast, accompanied by a nice cup of hot milk, or as a snack while sipping an orange flavored tea!
To prepare a soft, fluffy and very tasty cake follow our step-by-step process and remember to read how to avoid the most common preparation mistakes.
Retrieve carrots, almonds and an orange and prepare an explosion of goodness and health "in the shape of a cake" for your family.
Enjoy your meal!
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Rich in vitamins, the camilla cake with carrots and almonds it's a great classic. It is a very soft dessert, prepared with tender carrots and a grain of almonds, which make the cake sweet at the right point. Perfect for breakfast or snack time, it is a must for both adults and children. Try it, simple and genuine.
Start by peeling the carrots and cleaning them thoroughly. Once they are clean, cut them into small pieces. In a blender or mixer, blend the carrots with the seed oil and orange juice until the mixture is fairly smooth and homogeneous. Now whisk the eggs together with the icing sugar and a pinch of salt, until they become light and fluffy. Now add the almond flour to the dough until it blends well with the other ingredients. Now you can add the mixture that you previously blended with carrots, oil and orange juice to the latter and also add the grated orange peel. Finally you can add the sifted flour and baking powder and mix them with the rest of the ingredients.
The next step is to grease a cake pan, whichever you prefer, I used this with the hole, but you can also use one for plumcake or classic round. Pour the mixture into the mold and bake at 180 °, preheated oven, for about 45 minutes the exact cooking will depend on the power of your oven, so always do the toothpick test before taking it out. Let it cool well and then remove it from the mold and place it on a serving dish, to serve it or keep it there for when you feel like taking a piece.
The carrot cake recipe is quite easy and quick, the taste is the delicious one of the classic camilla but bigger! You just have to experiment and try to prepare it, what are you waiting for?
Discover the other recipes in the section Food of the blog!
Wash the carrots, weigh them, peel them and finely grate them.
Place them in a mixer and add the oil and orange juice:
Operate the mixer and run at high speed for a few seconds, repeat the operation 3-4 times until you obtain a thick, velvety and chopped cream of carrots:
In a separate bowl, whip the eggs with the sugar and orange peel for at least 1 minute, add the almond flour:
mix well with a whisk at medium speed, add the salt and the carrot cream:
Blend gently at medium - low speed until the mixture is smooth and uniform, then add the flour previously sifted with the baking powder, mix at low speed and pour the mixture of your Carrot Cake into a previously greased and floured opening mold:
Bake in a preheated oven at 180 ° for about 30 'until golden brown.
Do not open the oven until the cake is golden on the surface and always remember that the extra minute or less of cooking can depend on the type of oven. Finally, always do the toothpick test.
Remove from the oven, unmold and leave to cool completely on a wire rack for at least 3 - 4 hours before enjoying.
At this point you can decide whether to taste the Carrot and Almond Cake in its natural state, served with a sprinkling of icing sugar, or fill it with mascarpone cream.
As good as it is also natural, the filling makes the Carrot and Almond Cake very greedy, giving it a very pleasant note of creaminess on the palate.
In a saucepan with high sides or in a planetary mixer, whip the mascarpone with the sugar for a few seconds, just enough time to mix everything. Add the cream (previously whipped) with a spatula, mixing from bottom to top, until you get a creamy and velvety mixture.
At this point you can fill the cake.
If you do not want to use the pastry bag you can simply add the cake on the surface with spatula.
If you want the decorated effect you see in the photo, use a pastry bag and a smooth and wide spout (mine is Wilton 1A)
insert the cream into the pastry bag and make tufts of the same size, next to each other.
complete the first round, along the edge of the cake, then create another round inside and continue in this way until you reach the center of the cake, where only 3 tufts will be needed to complete the decoration.
Your exquisite Carrot and Almond Cake is ready to be tasted!
The Camilla cake, filled in this way, can be kept in the fridge for 4 - 5 days (assuming it lasts all this time!)
In case you have decided to serve it plain, you can keep it at room temperature in a cake box with a lid.
Clean and peel the carrots and cut them into pieces. Weigh 250 g and put them in a food processor and blend briefly. United seed oil and orange juice and blend again, in order to obtain one carrot puree.
Turn on the static oven a 180 ° C
Separately, whisk together eggs with powdered sugar.
As soon as you have a compound foamy, add the almond flour, vanilla, grated orange zest, carrot puree, sifted flour with baking powder and a pinch of salt. Mix everything with the electric whisk at medium speed.
Grease and flour, or lined with baking paper, one 24 cm hinged cake pan.
Pour the carrot cake mixture inside and bake in a preheated static oven a 180 ° C for approx. 45-50 minutes. Do the toothpick test.
Once your Carrot and Almond Cake is ready, wait for it cool completely in its mold. Serve with plenty of powdered sugar.
For the decoration you see in the picture, just place it on the cake 3 ribbons of different sizes and then sprinkle with sugar. Gently remove the ribbons and this very cute and elegant weave will appear.
The Camilla Cake is ready to be enjoyed. You will feel that the taste is very similar to that of original carrot cake. Let me know if you try it!
You can keep the cake at room temperature for 3 days, covered with cling film or baking paper. It stays soft for a long time.
|40 minutes||30 minutes||1h and 10 minutes|
|Quantity for a 22 - 24 cm mold|
For the carrot and almond base:
For the mascarpone cream:
If you like camilla cake and want to know everything about carrot cakes click this link.
Photo by Marco
Journalist by vocation, I have been writing for the web since 2008. I deal with Italian and foreign news, politics and customs. A naturopath who is passionate about green living and good food, I divide my free time between music, cinema and comics.
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