Carrot Cakes

For those growing up in Italy in the ‘80s and ’90s Camille, (Carrot cakes) were a must-have. This was the #1 snack health-conscious mothers served to their children, delicious treats made with (hidden!) vegetables of indiscernible taste.

Here is what you’ll need to make 12 snack-size carrot cakes:

  • 250 g grated carrots
  • 80 ml peanut or soybean oil
  • 50 ml orange juice
  • 50 ml LIMMI lemon juice
  • 200 g confectioners’ sugar
  • 3 eggs
  • 100 g almond flour
  • 200 g flour type 00
  • 1 packet of baking powder (approx. 16 gr)
  • Grated peel of 1 orange
  • 1 pinch of salt

To prepare it

In a blender, puree the carrots, soybean oil, orange juice, and lemon juice until creamy.
In a bowl, whip the eggs with the sugar, add the almond flour, grated orange peel, and a pinch of salt. Thereafter add this mix to the blended carrots, add type 00 flour and stir thoroughly.
Pour the batter into 7 cm diameter moulds (or muffin moulds). Bake them in the oven pre-heated to 180°C for about 20 minutes