Description
Soft and moist Italian half-dome carrot cakes, known as Camille, are a tender and flavorful treat made with fresh carrots, almond flour, and citrusy orange zest. These easy-to-make mini cakes are perfect for breakfast or an afternoon snack. Ideal for those seeking naturally sweet, comforting carrot-based desserts.
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)
Instructions
- Preheat oven to 350°F (175°C).
- Blend carrots with orange juice and oil until smooth.
- In a large bowl, combine carrot mixture with eggs, sugar, almond flour, orange zest, extract (if using), and salt.
- Stir in all-purpose flour and baking powder until just combined.
- Pour batter into a silicone half-dome mold (or muffin tin), filling each nearly full.
- Bake for 22 minutes or until centers are just set.
- Let cool, remove from mold, and optionally dust with powdered sugar.
Notes
- Substitute almond flour with all-purpose flour for a nut-free version.
- For a gluten-free version, replace all-purpose flour with a gluten-free blend.
- To make it vegan, use flax eggs and plant-based yogurt.
- Add spices like cinnamon or nutmeg for a warmer flavor.
- Lemon zest and juice can replace orange for a zestier twist.
