Carrot Almond Cake Recipe (Torta Camilla)
This delightful Italian dessert combines the natural sweetness of carrots with the nutty flavor of almonds and a zesty touch of orange. It’s moist, fragrant, and perfect for any occasion. Let’s dive into this easy-to-follow recipe!
Recipe Overview
- Category: Desserts
- Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots | 250g |
| All-purpose flour (00 flour) | 300g |
| Almond flour | 120g |
| Fresh orange juice | 150g |
| Sugar | 200g |
| Eggs | 110g |
| Sunflower oil | 100g |
| Orange zest | From 1 orange |
| Baking powder | 16g |
| Vanilla extract | ½ tsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | 5g |
| Fat | 12g |
| Carbohydrates | 38g |
| Fiber | 2g |
| Sugar | 20g |
Instructions
Step 1: Prepare the Carrots
Wash and peel the carrots thoroughly using a vegetable peeler. Trim off the ends and chop the carrots into rough pieces. Transfer the chopped carrots to a food processor equipped with a blade attachment and blend until finely grated. Set aside.
Step 2: Whip the Wet Ingredients
In a large mixing bowl, combine the sugar, eggs, and vanilla extract. Using an electric mixer, beat the ingredients on medium speed for about 3 minutes until the mixture becomes pale and fluffy.
Step 3: Incorporate the Oil
While mixing, gradually add the sunflower oil in a steady stream. This will help create a smooth and well-emulsified batter.
Step 4: Add the Flavors
Stir in the orange zest to infuse the batter with a zesty aroma. Next, gently fold in the grated carrots, ensuring they are evenly distributed throughout the mixture.
Step 5: Mix the Dry Ingredients
In a separate bowl, combine the all-purpose flour, almond flour, and baking powder. Sift these dry ingredients to remove any lumps and ensure a fine texture in the cake.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the fresh orange juice. Gently fold everything together using a spatula until the batter is smooth and free of clumps. Avoid overmixing.
Step 7: Prepare the Baking Pan
Preheat your oven to 175°C (350°F). Grease a 9-inch round cake pan with oil or butter, then dust it with flour to prevent sticking. Alternatively, line the pan with parchment paper for easy removal.
Step 8: Bake the Cake
Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Unmold
Once the cake is fully baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully invert the pan onto a cooling rack to release the cake. Allow the cake to cool completely at room temperature.
Step 10: Serve and Enjoy
Slice the cake into wedges and serve it plain or with a dusting of powdered sugar. For an extra indulgent touch, pair it with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips and Tricks
- Carrot Texture: Finely grated carrots ensure even distribution and a moist texture.
- Flour Substitute: For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
- Enhance the Flavor: Add a pinch of cinnamon or nutmeg for a warm, spicy note.
Enjoy this fragrant and tender Carrot Almond Cake—a true classic for dessert lovers!
