Recipe by: Catia Camillini
Source: Family recipe
Serves: 12


  • 125gr Top Flour
  • 75gr All-Purpose Flour
  • 100gr Almond Flour
  • 2 large eggs
  • 250gr Carots
  • 100gr fresh Orange Juice
  • 2 Oranges, zest
  • 80gr Vegetable Oil
  • 200gr Icing Sugar
  • 16gr Baking Powder
  • 2gr Salt


  • Zest the oranges, then prepare the filtered juice and set everything aside.
  • Peel, break into pieces the carrots and place them in a mixer with the oil and orange juice and zest. Mix everything until it’s purée.
  • Mix now the eggs with icing sugar, add salt and almond flour until all is incorporated.
  • Add in three times the carrot mix.
  • Add in three times the flour.
  • Butter your 6 moulds or muffins moulds.
  • Fill in the batter and cook at 180°C for about 20 minutes.
  • Check cake doneness with a skewer, and when done, then take them out from the oven and let them cool lightly.
  • As soon as possible you can take out from the moulds and let them cool properly.

Download PDF version here: Italian Camille Catia Camillini