Thursday, April 7, 2022

Camille - Italian Half-Dome Carrot Cakes

Soft and moist, wholesome and easy-to-make half-dome Italian carrot cakes

Today I present you with my recipe for Camille - Italian half dome little cakes, soft and delicious, wholesome and easy to make, made with carrots, almond flour and scented with orange flavor. 
Perfect for snack or breakfast!
The name Camille comes from an Italian brand (Mulino Bianco) that makes breakfast cookies and "merendine" (pre-packaged snacks), and one just like these! 
These carrot cakes bring me back to young me - when I used to eat Camille during snack in elementary school. 

So to bring back memories, I've decided to replicate the famous Camille and bring the same deliciously soft carrot cake that I've always loved. 

This recipe gives the same soft and moist mini cake. But also, the genuine ingredients and a freshly baked wholesome cake.

This recipe comes together really easily when using a blender. Simply clean and cut the carrots into chunks and puree together with the oil and orange juice. 
Once you get a smooth carrot mixture, simply mix with the rest of the ingredients,  just like you would do for any muffin recipe. Add the all-purpose flour at the end and mix until just combined. 

I used a half dome mold to bake these. (I've used a silicone extra large, diameter 3.25"). 
Each holds about 4 oz of batter. Scoop the batter into the mold. Tip: I used a 1/3 measuring cup. 

Make sure to leave a little space (about 1 cm to the edge). You should fill about 8 cups (but it depends on the size of your mold).

If you don't have this mold,  you can also use a standard muffin pan  

Remember: to keep these carrot cake soft and moist do not overtake. Just bake until set in the middle and still very soft. 

Let cool down a little, remove from the mold, sprinkle with powdered sugar if you'd like and enjoy!

VIDEO RECIPE: Camille - Italian Carrot Cake 

 Other Italian dessert recipes you might like:



  1. I believe there was a typo. The "1/3 cup (80 ml) vegetable" should be "1/3 cup (80 ml) vegetable oil", right?

  2. I substituted 1/4 vegan cashew yogurt for the veg oil and used gluten-free flour for the all-purpose , adding 1/4 gf flour to the batter because instead of whole carrots I used carrot juice, then baked in silicone muffin mold and my dozen turned out beautifully! I sifted both the gf flour and baking powder after measuring, made for very fluffy cupcakes.