Camille (Italian Mini Carrot Cake)

Directions

1. 1

   Add all the ingredients straight into your food processor and blitz (⚠️ to make sure you have a light and spongy end result for your mini cakes make sure you don’t overmix the batter, with my food processor I blitz for ~1 min).

2. 2

   Pour the batter into your preferred mould (I used a silicon dome mould to recreated the classic Camille shape that you would find at the supermarket but if don’t have it don’t worry, a muffin tin will do the job)

3. 3

   Bake 30-40 mins at 180C.

4. 4

   Once out of the oven a cooled down slightly, remove from the mould and let them cool down completely on a cooling rack.

5. 5

   To make them prettier to serve I dusted some icing sugar on top but this is not a necessary step