Moist Carrot Mini Cakes with Orange and Vanilla

Carrot Mini Cakes (Tortine alle Carote) Recipe

If you’re craving a light and fragrant dessert that combines the sweet earthiness of carrots with a hint of citrus and vanilla, these carrot mini cakes (often referred to as “Camille”) will quickly become a favorite in your baking repertoire. They are moist, fluffy, and have a delightful texture thanks to the mix of almond flour and potato starch, balanced by the zest of orange and the warm depth of vanilla. Ideal for breakfast, afternoon tea, or a special occasion, these carrot cakes are both comforting and elegant. Let’s dive into the detailed steps and ingredients for this easy-to-make treat.

Ingredients

Nutritional Information (Approximate per serving)

Instructions

To make these delicious Carrot Mini Cakes, follow these detailed steps, which will guide you through the process from start to finish, ensuring your cakes turn out perfectly every time.

1. Prepare the Carrots:
   Begin by washing the carrots thoroughly to remove any dirt. Once clean, peel them carefully. After peeling, chop the carrots into smaller chunks for easier processing. Using a food processor or a high-powered blender, finely grate the carrots until they are finely shredded, almost resembling a puree. Set the shredded carrots aside for later use.

2. Mix Wet Ingredients:
   In a large mixing bowl, crack the whole egg and add the egg yolk. Add the sugar to the bowl and whisk them together until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter, helping your cakes rise properly. Continue whisking until the sugar has dissolved and the texture is creamy.

3. Incorporate the Dry Ingredients:
   In a separate bowl, sift together the all-purpose flour, almond flour, potato starch, and baking powder. Sifting is important here because it prevents any lumps in your dry ingredients, ensuring a smooth and consistent batter. Once sifted, gently fold the dry ingredients into the wet egg-sugar mixture. Stir until everything is well combined, but be careful not to overmix.

4. Add the Flavorings:
   Take the vanilla bean pod and slice it lengthwise. Use the back of your knife to scrape out the tiny seeds from inside the pod. Add these seeds to the batter. The rich vanilla flavor will complement the natural sweetness of the carrots beautifully. Additionally, zest the orange with a microplane or grater, and add the zest to the batter. The citrus will bring a refreshing brightness to the cakes, balancing out the sweetness of the carrots and sugar.

5. Add the Carrots and Oil:
   Gently fold the grated carrots into the batter, making sure they are evenly distributed. Now, pour in the sunflower oil, which will add moisture and tenderness to the cakes. Mix gently until everything is well combined. The consistency of the batter should be quite soft and slightly runny. This is normal—don’t worry about the batter being thick.

6. Prepare the Muffin Tin:
   Take a muffin tin with 12 cavities, each approximately 6-7 cm in diameter. Line each cavity with paper muffin liners or grease the tin with butter and lightly dust with flour to ensure easy removal after baking. Spoon the carrot batter into each muffin cup, filling each one about two-thirds full. This ensures there is enough room for the cakes to rise while baking.

7. Bake:
   Preheat your oven to 180°C (350°F). Once the oven has reached the desired temperature, place the muffin tin in the center of the oven and bake for about 20-25 minutes. The cakes are done when a toothpick inserted into the center of one comes out clean, or with just a few crumbs attached. Keep an eye on the cakes as oven temperatures can vary, and be careful not to overbake.

8. Cool and Serve:
   After baking, remove the muffin tin from the oven and let the carrot mini cakes cool in the tin for about 5 minutes. Then, carefully transfer the cakes to a wire rack to cool completely. You can enjoy them plain, or for a little extra indulgence, dust with powdered sugar, or even add a dollop of cream cheese frosting or a drizzle of honey.

Tips for Success:

• Grating Carrots: If you don’t have a food processor, you can grate the carrots by hand using a fine box grater. Just make sure the carrots are finely grated to ensure they bake evenly and provide a smooth texture in the cakes.
• Using Olive Oil: While sunflower oil is recommended for its neutral flavor, you can substitute it with olive oil if you prefer. The olive oil will add a slight fruity flavor to the cakes.
• Make-Ahead Tip: These mini cakes store wonderfully for 2-3 days in an airtight container at room temperature. They also freeze well for up to a month, so feel free to make a double batch and store some for later.

Serving Suggestions

These carrot mini cakes are versatile and can be served in various ways depending on the occasion. Here are some ideas:

• For Afternoon Tea: Pair them with a cup of Earl Grey tea or a refreshing green tea for a delightful treat that feels both sophisticated and comforting.
• For a Special Occasion: Serve them with a dollop of whipped cream or a light drizzle of honey for a more festive touch.
• As a Breakfast Treat: These cakes are perfect for breakfast when paired with a hot cup of coffee or fresh juice.

Final Thoughts

These carrot mini cakes (Tortine alle Carote) are perfect for any occasion where you want to impress guests with a homemade, flavorful treat. They are light, flavorful, and not overly sweet—making them a great option for those who love baked goods with a balanced, natural sweetness. With the mix of wholesome ingredients like almond flour and freshly grated carrots, each bite is a little moment of indulgence. The fresh orange zest and vanilla bean elevate the flavor profile, turning a simple carrot cake into something extraordinary. Whether you’re making them for a special occasion or just for yourself, these cakes are sure to become a favorite!