Almond carrot cake

A soft carrot cake made with almond flour and orange zest, this almond carrot cake is a favourite breakfast or mid-morning snack. Inspired by Italian carrot cake, this cake is soft and moist and combines the flavours of carrots, almonds and orange.

What’s best than enjoying a childhood favourite? Having it homemade! Homemade is always best, and this rings true also when it comes to childhood favourites. This almond carrot cake is inspired by a snack my mom used to pack me for school known as Camille. But this recipe is 100% made from scratch.

Italian-style carrot cake with almonds and orange zest.

Camilla cake

Having a sweet breakfast is very common in Italy, so it should come as no surprise that children often get a sweet snack to take to school. This has also been true all of my school years. Apart from the few times my mom packed me saltine crackers and a fruit juice, my mid-morning snacks most often consisted of soft cakes.

In fact, Italian supermarkets carry a huge selection of packaged cake portions and single-serve pastries that go by the name of merendine. The name simply means “small snacks” and they are a very popular item to pack into your kids’ school bags.

One of my favourite merendine was Camille. Small round carrot cakes made with almond flour and a hint of orange. This is the recipe to replicate these sweets as a cake. In Italian this is known as Camilla cake – Italian-style almond carrot cake.

Topping almond carrot cake with powdered sugar.

Almond carrot cake ingredients

This is what you will need to make Camilla cake from scratch:

  • Carrots
  • Almond meal
  • Flour
  • Powdered sugar
  • Orange (juice and zest)
  • Vegetable oil
  • Eggs
  • Corn starch
  • Baking powder
  • Vanilla extract
  • Sliced almonds
  • A pinch of salt.


The ingredients needed in this recipe.

For exact amounts and proportions please refer to the recipe card at the bottom of this post. Read on for step by step instructions and process shots of the recipe.

How to make almond carrot cake

  • Peel and roughly chop the carrots. Add them to a food processor and blitz a few seconds until they get to a coarse mince. Zest and juice the orange. Start the food processor again and pour in the oil and orange juice. Keep blitzing until the mixture becomes creamy and rather smooth, about 2 minutes.
  • Combine the eggs, powdered sugar, vanilla and orange zest in a bowl and mix with a hand mixer 2-3 minutes at medium speed, until light and fluffy. Add the almond meal and carrot purée and start the mixer again. Mix until incorporated and homogeneous.
  • Combine the flour, corn starch, baking powder and salt and sift into egg mixture. Mix at low speed until incorporated. Set the mixer aside.
  • Transfer the batter to a cake pan lined with baking paper. Top with sliced almonds all over. Bake in the pre-heated oven at 180°C (350°F) for 45 minutes, or until a toothpick inserted in the centre comes out clean.

Serving & storing

Let the cake come to room temperature in the pan, then gently run a spatula around the sides before removing the cake. Dust the cake with some powder sugar on the top. You can also add some extra orange zest on top just before serving.

This cake pairs very well with a cup of Earl Grey tea, or any other black tea with a hint of citrus. Try also this sage herbal tea with lemon zest.

The almond carrot cake keeps at room temperature for up to two days. After that it’s best to store it in the fridge for up to 5 days. Always remember to store it in an airtight container in order to prevent it from drying.

This cake freezes well. If you know you won’t be able to eat it within the next 5 days, freeze it when fresh and enjoy it at a later time. Store it in the freezer for up to 3 months. You may need to dust it with fresh powdered sugar after thawing.

This recipe is an adaptation of this Camilla cake recipe (in Italian).

Almond carrot cake

You may also like

If you have enjoyed this Italian carrot cake and you’re still on a baking spree, you may want to try:

Let me know in the comments what you thought of my childhood favourite carrot cake snack. If you can’t quite make this cake right now, pin it for later:

Italian-style carrot cake with almonds and orange zest.
Print Pin
5 from 10 votes

Almond carrot cake with orange

This almond carrot cake with orange is inspired by Italian cake "Camilla". A delicious combination of flavour and a bright colour for a lovely soft cake.
Course Dessert
Cuisine Italian
Keyword almond carrot cake, camilla cake, italian carrot cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12 portions
Calories 278kcal
Author Eva | Electric Blue Food


  • 200 g carrots peeled and chopped
  • 200 g powdered sugar
  • 3 eggs room temperature
  • 100 g almond meal
  • 1 orange zested and juiced
  • 100 ml vegetable oil
  • 150 g flour
  • 50 g corn starch
  • 2 tsp baking powder
  • 1 tbsp vanilla extract
  • a pinch of salt


  • Zest and juice the orange. Measure 80 ml of juice (1/3 cup), which is the quantity needed for one standard batch.
  • Add the carrots to a food processor and blitz until coarsely minced. With the blades still rotating pour in the oil and orange juice and keep mixing until creamy and smooth, about 2 minutes.
  • In a bowl combine the eggs, vanilla extract, powdered sugar and the zest from half the orange. Beat with a hand mixer at medium speed until light and fluffy, 2-3 minutes.
  • Pour in the carrot purée and the almond meal and start the mixer again, beat until incorporated.
  • Combine the flour, corn starch, baking powder and salt and sift into the batter. Start the mixer at low speed and mix until homogeneous.
  • Transfer the batter to a springform pan lined with baking paper. Sprinkle sliced almonds all over the top of the batter.
  • Bake in the preheated oven at 180°C (350°F) for 45 minutes or until a toothpick inserted in the centre comes out clean. Let the cake come to room temperature inside the pan, then remove it from it. Top with a dusting of powdered sugar and a sprinkle of orange zest.


Store in an airtight container to preserve moisture. This cake keeps up to 2 days at room temperature, 5 days in the fridge, 3 months in the freezer.
The nutrition information provided is only an estimate based on a suggested serving size.
Nutrition Facts
Almond carrot cake with orange
Amount Per Serving
Calories 278 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 41mg14%
Sodium 99mg4%
Potassium 104mg3%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 19g21%
Protein 5g10%
Vitamin A 2868IU57%
Vitamin C 7mg8%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Chef Dennis May 3, 2021 at 23:38

    5 stars
    My wife will surely love this Almond carrot cake! I really love the idea of combining carrots, almonds and orange on this cake.

    1. Eva May 8, 2021 at 21:59

      Thank you Chef!

  2. Bernice Hill May 4, 2021 at 06:38

    5 stars
    I’ve never heard of this cake before and I LOVE carrot cake. It looks like it has a nice light texture too. Both the almonds and the extra hit of orange zest really make the cake!

    1. Eva May 8, 2021 at 21:59

      Hi Bernice! As a carrot cake lover I really hope you get a chance to try this one out. It really is a nice cake!

  3. Tammy May 6, 2021 at 15:04

    5 stars
    Your pictures make me so hungry! I used coconut sugar and served to guests and they loved it! Thanks for sharing!

    1. Eva May 8, 2021 at 22:00

      Thank you Tammy! And what a great idea to use coconut sugar! I should try that myself.

  4. GUNJAN C Dudani May 6, 2021 at 17:02

    5 stars
    beautiful photography and delicious recipe. Looks wonderful and love the combination of ingredients as well.

    1. Eva May 8, 2021 at 22:00

      Thank you very much Gunjan!

  5. Tristin May 6, 2021 at 17:17

    5 stars
    Such a beautiful combination of flavors here. My family is going to love this cake! Thanks so much for sharing, Eva.

    1. Eva May 8, 2021 at 22:01

      Thank you Tristin! Hope you all will enjoy it!

  6. Marta May 7, 2021 at 04:32

    5 stars
    This was such a great twist on the regular ol’ carrot cake. I was able to use up the last of my almond meal and it tasted so delicious.

    1. Eva May 8, 2021 at 22:01

      Thank you Marta, I’m happy you liked it.

  7. Tammy May 7, 2021 at 20:16

    5 stars
    What a gorgeous dessert. It’s a perfect treat to make for my mom this weekend. She loves almonds and oranges so this is a perfect combo of her favorites.

    1. Eva May 8, 2021 at 22:01

      Hi Tammy! I hope your mum was delighted!

  8. Cooking with Carbs May 8, 2021 at 04:04

    5 stars
    This carrot cake looks and sounds so delicious, and the photos are gorgeous. I love the sliced almonds on top as well. Will be trying this soon!

    1. Eva May 8, 2021 at 22:02

      Thank you very much! Hope you enjoy!

  9. Jacqueline Debono May 9, 2021 at 16:15

    5 stars
    That almond carrot cake looks beautiful. I’m not a sweet breakfast eater (unlike my Sicilian hubby) but this would go down so well with a cup of tea in the afternoon! On my to make list for his breakfast and my afternoon snack!

    1. Eva May 12, 2021 at 13:59

      If your husband is from Sicily he’ll definitely appreciate the addition of orange and almonds to carrot cake!

  10. Elaine May 9, 2021 at 16:35

    5 stars
    This cake looks exactly like the one I buy from time to time locally. I should give it a try and make it at home instead – it is so good!

    1. Eva May 12, 2021 at 14:00

      How cool! Definitely try to make it and figure out if it’s the same!


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