Camilla carrot cake recipe

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.

Camilla carrot cake ingredients

  • 250 g of carrots
  • 250 g of flour 00
  • 200 g of sugar
  • 100 g of almond flour (or peeled and very finely chopped almonds)
  • 3 eggs
  • 150 g of seed oil
  • the juice of 1 orange
  • the grated peel of 1 orange
  • 1 sachet of baking powder
  • 1 pinch of salt
  • icing sugar to taste (to decorate)

Preparation of the Camilla carrot cake

  1. Wash, peel the carrots and finely chop them in a mixer, adding the seed oil until a homogeneous carrot puree is obtained.
  2. In a bowl, whip the whole eggs with the sugar using the electric whisk at maximum speed for about 10 minutes until the mixture is well whipped and frothy.
  3. In order not to dismantle the mixture, add all the rest of the ingredients by hand, mixing them with a spatula.
    Pour the carrot cream and grated orange peel into the bowl and, when they have been completely incorporated, gradually add the almond flour (or the peeled and chopped almonds to become almost a powder).
  4. Continue to mix, gradually add the flour 00 and the baking powder already sifted and don't forget a pinch of salt.
    Pour in the orange juice and mix the mixture until it is smooth and homogeneous.
  5. Oil and line a hinged pan with a diameter of 24-26 cm, pour the dough and bake in a preheated static oven at 180 ° for about 40-45 minutes.
    If before taking the cake out of the oven you want to do the "toothpick test" remember that, even when it is ready, the toothpick will never be totally dry because the inside of the Camilla carrot cake is always a little damp.
  6. Let the cake cool, turn it out of the mold and serve with a sprinkling of icing sugar.

Carrot cake Camilla: the mistakes to avoid

  • Don't boil the carrots!
    Some Camilla carrot cake recipes recommend boiling the carrots before incorporating them into the dough but double cooking should be avoided because it would cause carrots to lose some of the precious vitamins and minerals they contain in abundance.

  • Ready-made almond flour or do it yourself? To obtain a very good high quality almond powder with no added sugar a kitchen mixer is enough to finely chop the peeled almonds chosen by you.
    Almonds are a fundamental component of the unmistakable flavor of this cake so, if you can, don't buy almond flour from the supermarket but prepare it at home in a few minutes!
  • Orange juice or milk?
    There are those who prefer to use 100 ml of milk instead of orange juice but the slightly citrusy aroma is a real added value of the Camilla carrot cake so anyone should try at least once to taste it in the original "orange" version.
    Your palate will appreciate it and vitamin C is always good for you!

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!

Laura Cannarella

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Camilla cake with carrots and almonds


  • 300 grams of flour 00
  • 50 grams of potato starch
  • 150 grams of Carrots
  • 2 eggs
  • 100 grams of almonds
  • 180 grams of granulated sugar
  • 130 milliliters of milk
  • 100 grams of Butter
  • 1 sachet of baking powder
  • 1 pinch of salt
  • enough of powdered sugar
  • enough of flaked almonds

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!

How to make Carrot and Almond Cake

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.

Prepare the filling of the Carrot and Almond Cake

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.


  • 300 grams of flour
  • 50 gr of potato starch
  • 2 eggs at room temperature
  • 150 gr of carrots
  • 100 gr of ground almonds
  • 180 grams of sugar
  • 100 ml of milk
  • 100 gr of butter + a little to grease the pan
  • 1 sachet of baking powder
  • salt
  • Vanilla icing sugar for garnish

24 cm opening cake pan

Camilla cake: recipe and preparation

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!

Carrot and almond cake: conservation

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.

Carrot and Almond Cake Recipe

40 minutes 30 minutes 1h and 10 minutes
Quantity for a 22 - 24 cm mold

For the carrot and almond base:

  • 250 gr of carrots
  • 200 grams of flour '00
  • 100 gr of almond flour
  • 100 grams of orange juice
  • 200 grams of vanilla icing sugar
  • 80 grams of sunflower oil
  • 3 small eggs
  • grated peel of 1 orange
  • 1 pinch of salt
  • 1 sachet of baking powder

For the mascarpone cream:


  1. Peel the carrots and steam them for 20 minutes or in a saucepan with a little water, mash them to obtain a puree.
  2. In a bowl, sift the flour and the potato starch, add the almonds ground, lo sugar, i yolks of the eggs, the butter softened, the carrot puree and the milk.
  3. Mix everything very well until you get a velvety cream.
  4. In a separate bowl, mount the egg whites with a pinch of salt and, when they are whipped until stiff, add them to the previously prepared cream, mixing them with movements from the bottom up.
  5. Sift over the mixture yeast for desserts and, gently, continue mixing from bottom to top.
  6. Pour the mixture into a lightly greased pan and place in a preheated oven a 160 degrees for 40 minutes.
  7. When the cake is ready, take it out of the pan and put it in cool down on a wire rack.
  8. Only when it is completely cold sprinkle it with some vanilla icing sugar.

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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