Course: dessert

Difficulty: easy

Portions: 12

Time: 30′ prep. 20′ baking

167 gr fresh carrots
133 gr flour’00
133 gr of non-vanilla powdered sugar
67 gr almonds or almond flour
67 gr of orange juice
38 gr of oil
50 gr of butter
grated peel of 1 orange
Shades of Orange to taste
1 pinch of salt12 g of baking powder for cakes


Step 1

Peel the carrots and grate them very finely using a grater. Transfer the mixture to a blender with the melted butter, oil, orange juice and Shades of Orange. Mix on very high speed until a very fine puree is obtained.

Step 2

Whisk the eggs with the sugar and orange peel until the blend is frothy and light. Add the finely chopped almonds or almond flour. Whisk to combine. Add the carrot puree.

Step 3

Whip again at medium speed.
Add flour mixed with sifted baking powder and pinch of salt. Mix on medium low speed to blend everything together. Grease silicone cupcake molds.
Pour the mixture into the molds, leaving just half a millimeter from the edge. Bake the Camilla cupcakes in a well-heated static oven at 180° for 16 to 18 minutes.