Soft and moist, wholesome and easy-to-make half-dome Italian carrot cakes
Today I present you with my recipe for Camille – Italian half dome little cakes, soft and delicious, wholesome and easy to make, made with carrots, almond flour and scented with orange flavor.
These carrot cakes bring me back to young me – when I used to eat Camille during snack in elementary school.
So to bring back memories, I’ve decided to replicate the famous Camille and bring the same deliciously soft carrot cake that I’ve always loved.
This recipe gives the same soft and moist mini cake. But also, the genuine ingredients and a freshly baked wholesome cake.
This recipe comes together really easily when using a blender. Simply clean and cut the carrots into chunks and puree together with the oil and orange juice.
Once you get a smooth carrot mixture, simply mix with the rest of the ingredients, just like you would do for any muffin recipe. Add the all-purpose flour at the end and mix until just combined. 
I used a half dome mold to bake these. (I’ve used a silicone extra large, diameter 3.25″).
Each holds about 4 oz of batter. Scoop the batter into the mold. Tip: I used a 1/3 measuring cup.
Make sure to leave a little space (about 1 cm to the edge). You should fill about 8 cups (but it depends on the size of your mold).
If you don’t have this mold, you can also use a standard muffin pan
Remember: to keep these carrot cake soft and moist do not overtake. Just bake until set in the middle and still very soft.
PRINTABLE RECIPE CARD: Italian Carrot Cakes