Ingredients

• 4 Eggs, separated
• 1 cup Sugar (216 g)
• 1 tsp Vanilla Extract
• 1 cup Almond Flour (112 g)
• ¼ tsp Ground Cinnamon
• ¼ tsp Ground Ginger
• 1 cup Grated Carrots (50 g)
• ¼ cup Golden Raisins (40 g)

• 3 Egg Whites (9 Tbsp)
• 1 cup Sugar (216 g)
• ½ tsp Cream of Tartar
• Pinch of salt

Instructions

1. Preheat oven to 300°F. Grease a 7-inch springform pan.
2. Using an electric mixer on medium-high speed, beat egg yolks and sugar until they become thick, pale yellow in color and increase to three times the original volume, 5–10 minutes. Add vanilla and blend well.
3. In a separate bowl, whisk almond flour, cinnamon and ginger. Mix egg yolk mixture into the flour mixture. Stir well. Next, add carrots and raisins and mix well to combine.
4. In a clean mixing bowl, whip egg whites on medium high speed until they form stiff peaks, about 5 minutes.
5. Gently mix in one quarter of the whipped egg whites into the batter. Once mixed, gently fold in the remaining egg whites, being careful not to deflate them.
6. Gently pour the batter into prepared pan. Carefully even out the batter. Bake 30 minutes, then increase the oven temperature to 325°F and bake an additional 15–20 minutes, or until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently pressed. Allow the cake to cool 10 minutes in the pan on a wire rack.
7. Carefully run a knife around edge of the pan to make sure the cake releases cleanly. Remove the outer ring and allow the cake to cool completely.

1. In a large stainless-steel bowl, combine egg whites with sugar, salt and cream of tartar. Set the bowl over a saucepan filled with about 2 inches of simmering water. Beat egg whites at high speed until stiff and glossy, about 7 minutes.
2. Remove bowl from heat and continue to beat at high speed until frosting is cool to the touch, about 5 minutes longer. Spread over cooled cake and lightly toast under the broiler or with a kitchen torch if desired.