Name: Camille – Italian Half-Dome Carrot Cakes
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: Italian
Ingredients: 3 medium carrots (about 6 oz or 175 g, peeled and cleaned); 1/2 cup (120 ml) freshly squeezed orange juice; 1/3 cup (80 ml) vegetable oil; 2 eggs; 1 cup (140 g) coconut sugar; 1 cup (100 g) almond flour; 1/2 teaspoon orange extract (optional); Zest of 1 orange; Pinch of salt; 1 cup (130 g) all-purpose flour; 1/2 tablespoon (8 g) baking powder; Powdered sugar for decoration (optional)

Soft, moist, and delicately sweet, these Italian half-dome carrot cakes, known as Camille, are a wholesome treat made with fresh carrots, almond flour, and a touch of orange. Perfect for breakfast or an afternoon pick-me-up, they’re just as comforting as they are flavorful.

Camille – Italian Half-Dome Carrot Cakes

Why You’ll Love This Recipe

I love how these cakes blend simple, nourishing ingredients into something truly special. The carrots and almond flour give them a super soft texture, while orange juice and zest brighten each bite. They’re easy to make, naturally sweet, and ideal for sharing—or keeping all to myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 medium carrots (about 6 oz or 175 g, peeled and cleaned)
1/2 cup (120 ml) freshly squeezed orange juice
1/3 cup (80 ml) vegetable oil
2 eggs
1 cup (140 g) coconut sugar
1 cup (100 g) almond flour
1/2 teaspoon orange extract (optional)
Zest of 1 orange
Pinch of salt
1 cup (130 g) all-purpose flour
1/2 tablespoon (8 g) baking powder
Powdered sugar for decoration (optional)

Directions

I preheat the oven to 350°F (175°C).
I clean and chop the carrots, then blend them with orange juice and oil until smooth.
In a large bowl, I combine the carrot mixture with eggs, sugar, almond flour, orange zest, extract (if using), and salt.
I stir in the all-purpose flour and baking powder until just incorporated.
I pour the batter into a silicone half-dome mold, filling each dome almost to the top. A muffin tin works well too.
I bake for around 22 minutes, just until the centers are set but still soft.
After cooling slightly, I remove the cakes from the mold and dust them with powdered sugar if I want a little extra sweetness.

Servings and Timing

Servings: Makes about 8 cakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: About 32 minutes

Variations

Gluten-Free: I replace all-purpose flour with a gluten-free blend.
Vegan: I use flax eggs and substitute oil with plant-based yogurt.
Nut-Free: I swap almond flour for more all-purpose flour.
Citrus Swap: Lemon juice and zest are great for a sharper flavor.
Spiced Up: I sometimes add cinnamon or nutmeg for warmth.

Storage/Reheating

I store cooled cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
To freeze, I wrap each cake and keep them in a freezer bag for up to 3 months.
When ready to eat, I reheat in the microwave for 10–15 seconds or in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

Can I substitute almond flour?

Yes, I often use all-purpose flour instead of almond flour when I want a nut-free version.

What if I don’t have a half-dome mold?

No worries—I use a muffin pan when I don’t have the traditional mold, and it works just as well.

How can I keep the cakes moist?

I make sure not to overbake them. Pulling them out when the center is just set keeps them soft.

Can I add extras like nuts or raisins?

Absolutely. I’ve added chopped walnuts and golden raisins, and both give great texture.

Is the orange extract necessary?

Not at all. I skip it sometimes—the fresh orange juice and zest provide plenty of citrus flavor.

Conclusion

These Camille-style carrot cakes are light, tender, and packed with cozy, citrusy goodness. I love how easy they are to make and how beautifully they turn out every time. Whether I’m baking for guests or just for myself, they never disappoint.