A Camilla’s carrot cake is a cake made of flour, almonds, sugar, carrots, eggs, oil, vanilla and yeast.
Her name is a tribute to the Duchess Camilla of Cornwall. Soft and melt-in-the-mouth, without butter, with an almond and orange scent without having the taste of carrot, this cake is an original way to eat carrots rich in vitamins, minerals and antioxidants.
It is ideal for breakfast and afternoon tea; but also at dinner, covered with a frosting or a ganache.
|Difficulty level : easy|
|Prep time : 15 min|
|Rest time : –|
|Cook time : 40 min|
|Total time : 55 min|
|Yield : 6 servings|
|2.5 cups (300 g) flour|
|1 cup (100 g) shelled almonds|
|0.75 cup (150 g) granulated sugar|
|1.67 cups (250 g) carrots|
|3 onces (90 ml) oil|
|1 teaspoon vanilla powder|
|1 tablespoon baking powder|
- Wash and finely grate the carrots.
- Then, crush in a colander trying to remove excess water.
- Also chop the almonds.
- In a bowl, whisk the eggs and sugar until you get a frothy mixture.
- Gradually add the carrots and oil, then the sifted flour and the baking powder, the almond powder and the vanilla.
- Mix well until a homogeneous mixture is obtained and pour into a buttered and floured 9 inches (22 cm) diameter mold.
- Preheat the oven in static mode to 360°F (180° C).
- Bake for about 40 min.
- After 35 min, insert a toothpick or the tip of a knife into the center of the cake.
- If it comes out dry, the cake is ready. Otherwise, continue cooking for another 5 min.
- Take out of the oven and let cool.
- Sprinkle with icing sugar.
- Serve and enjoy!