There are some cakes that taste like a season, and Torta Camilla is pure spring. Light, fragrant, and naturally sweet from fresh carrots and oranges, this classic Italian cake feels perfectly at home on an Easter table or at your breakfast table with a cup of coffee. It’s soft and delicate, with a bright citrus aroma and a tender crumb that makes every bite feel comforting and fresh at the same time.

I first discovered this recipe back in 2019, while staying at a beautiful old masseria in the countryside of Puglia. Each morning, breakfast was laid out simply but beautifully: strong espresso, bowls of fruit, rustic bread, and—most memorably—slices of this golden carrot and orange cake. It was the kind of cake that didn’t try to be showy. Lightly dusted with powdered sugar and still faintly warm, it tasted wholesome and sunny, the kind of cake you could happily eat first thing in the morning!

Despite having carrots in it, this cake is nothing like the typical American carrot cake. While the U.S. version is delicious in its own right, it’s usually heavier—often packed with raisins, nuts, sometimes coconut, and finished with a thick layer of rich cream cheese frosting. Torta Camilla takes a completely different approach. It’s lighter, more delicate, and lets just a few simple ingredients shine.

In this cake, the orange is pronounced, but the carrot provides the backbone that supports it. The carrots add moisture, gentle sweetness, and body, while the orange brings brightness and aroma. You can add the orange flavor either with finely grating the zest of one organic orange, or by peeling the orange the way you would peel an apple and blending the peel into the batter. Using the peel instead of just the zest gives the cake a more pronounced, deeply fragrant orange flavor that makes every bite taste even more vibrant.

Ever since that trip, Torta Camilla has become one of my favorite spring bakes. The combination of sweet carrots and bright orange gives the cake a natural sweetness and incredible moisture, while almond flour adds a soft, delicate texture. It’s simple, rustic, and wonderfully fragrant—the kind of cake that feels just right for Easter brunch, spring gatherings, or a quiet breakfast that deserves something special.

You can easily make this cake completely gluten-free by swapping the all-purpose flour for a gluten-free flour blend at a 1:1 ratio.

I personally prefer not to cook or bake with seed oils, so for this recipe I use extra-light olive oil. While light olive oil doesn’t have the same health benefits as extra-virgin olive oil—though, to be fair, this is a cake, not a health food—it’s still a better option than many refined oils like vegetable or canola. That said, if you prefer, you can absolutely use vegetable or canola oil without noticeably changing the flavor or texture of the cake.

As you may notice from the photos (and many of my past bakes), I also love finishing cakes with Lars sugar for its delicate sparkle and texture. You can find it on Amazon if you’d like to try it yourself. This isn’t an affiliate link—it’s simply a product I genuinely enjoy using in my baking.

Torta Camilla – Italian Orange and Carrot Cake

Ingredients

• 2 – 3 large carrots (about 9 oz) peeled and washed
• ½ cup extra light tasting olive oil (or vegetable or canola oil)
• 1/2 cup freshly squeezed orange juice
• Peel of 1 organic orange, cut into strips for intense flavor (or zested for a more subtle orange flavor)
• 3 large eggs
• 3/4 cups granulated sugar
• 2 teaspoons pure vanilla extract or paste
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup + 2 tablespoons almond flour
• 2 cups all-purpose flour
• Lars sugar (optional – amount to your liking)
• powdered sugar for dusting (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare an 8- or 9-inch round cake pan by lining the bottom with parchment and lightly greasing the sides. A springform pan with a removable bottom works especially well. Set aside. (Alternatively, you can spray the bottom and sides with non-stick cooking spray.)
2. Peel and clean the carrots, then cut them into chunks. Add them to a food processor or blender along with the oil, orange juice, and orange peel or zest. For a stronger orange flavor, use the entire peel (similar to peeling an apple), or simply grate it if you prefer a lighter orange flavor. Blend until the mixture becomes smooth and well combined.
3. Next, add the eggs, sugar and vanilla extract. Pulse again until everything is fully incorporated.
4. Transfer the mixture to a large mixing bowl. Stir in the baking powder and salt, then fold in the almond flour and all-purpose flour, mixing only until the batter comes together.
5. Pour the batter into the prepared cake pan and smooth the top. Add a few tablespoons of the Lars sugar, if using.
6. Bake at 350°F (175°C) for about 45–50 minutes, or until the cake is fully baked. A toothpick inserted into the center should come out clean when it’s ready. (My oven runs low, so I bake it for some 55 minutes.) Remove the cake from the oven and allow it to cool for 30 minutes before taking it out of the pan.
7. Finish with a light dusting of powdered sugar (if desired) before serving. Enjoy!

Storage Recommendations

Room Temperature:
This carrot–orange cake can be kept covered at room temperature for 2 to 3 days. A cake dome or tightly wrapped plate works well to keep it fresh.

Refrigerator:
If you’d like it to last a bit longer, store the cake in an airtight container in the refrigerator for up to 5 days. For the best texture and flavor, let it come back to room temperature before serving.

Freezer:
Like most cakes, this one freezes very well. You can freeze the whole cake or individual slices. Wrap it tightly in plastic wrap (and optionally a layer of foil) and place it in the freezer. When ready to enjoy, thaw at room temperature. For added flavor, heat it up in the toaster oven for a few minutes.