Preparing the carrots: Finely grate the cleaned carrots and set them aside.
Beat the eggs: In a large bowl, beat the eggs with the icing sugar until light and fluffy.
Add the liquid ingredients: Incorporate the seed oil , the orange juice and the grated zest of half an orange, mixing delicately.
Add the carrots: Add the grated carrots to the mixture and mix until evenly distributed.
Sift the powders: Sift together the 00 flour , the almond flour , the vanilla , the baking powder and the salt .
Incorporate the dry ingredients: Gradually add the dry ingredients to the liquid mixture, mixing with a spatula until you obtain a smooth, lump-free mixture.
Prepare the molds: Grease and lightly flour the muffin tins or use paper liners.
Pour the mixture: Fill the molds about 2/3 full, to allow the Camille to rise without leaking out.
Baking: Preheat the oven to 180°C in static mode. Bake the Camille for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cooling: Remove the Camilles from the oven and let them cool on a wire rack before serving.
