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!
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.
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:
PRINTABLE RECIPE CARD: Italian Carrot Cakes
Camille - Italian Half-Dome Carrot Cakes
Yield: 8
Soft and moist, wholesome and easy-to-make half-dome Italian carrot cakes
Ingredients
- 4 medium carrots (about 6 oz, 175 gr peeled and cleaned)
- 1/2 cup (120 ml) freshly squeezed orange juice (about 1 large orange)
- 1/3 cup (80 ml) vegetable
- 2 large eggs
- 1/2 cup (100 gr) sugar
- 1 cup (100 gr) almond flour
- 1/2 teaspoon orange extract (optional)
- 1 orange zest
- pinch salt
- 1 cup (125 gr) all purpose flour
- 2 teaspoons baking powder
- powdered sugar for decoration (optional)
Instructions
- Clean and scrape the carrots, cut in large pieces and place in a food blender together with the Mazola Corn Oil and orange juice. Puree.
- In a bowl, add the pureed mixture. Add the eggs, sugar, almond flour, orange zest, orange extract (if using) and salt. Mix well.
- Add the all purpose flour and baking powder, and mix until just combined.
- You will need a semi sphere mold to make these (I've used a silicone extra large, diameter 3.25"). Each holds about 4 oz of batter.
- Prepare the mold (to make it easier to remove them at the end). 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).
- Bake at 350°F (175°C) for about 22 minutes until cooked though. You can test with a toothpick.
- When you remove them from the oven, place plastic wrap on top. This will make sure the top (bottom) will stay flat. and the cake will stay soft.
- Let cool down a little, remove from the mold, sprinkle with powdered sugar if you'd like and enjoy!
I believe there was a typo. The "1/3 cup (80 ml) vegetable" should be "1/3 cup (80 ml) vegetable oil", right?
ReplyDeleteI 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.
ReplyDelete