Italian Carrot Cake with Fine Cream Cheese Frosting

Peel the carrots and grate them finely. Prepare a spacious bowl and a tall container for mixing. Separate the eggs: place the yolks in the bowl and the whites in the tall container.

Line a round cake pan (⌀ 22 cm) with baking paper and preheat the oven to 170 °C. Add 90 g of brown sugar to the egg yolks in the bowl and mix with a hand mixer until the mixture becomes frothy and doubles in volume. Add the grated carrots and ground almonds, then sift in the spelt flour, baking powder, and a pinch of salt. Mix everything well until you get a dense batter.

Beat the egg whites in the tall container until you get an almost stiff foam (approximately 2 minutes). Add the remaining 30 g of brown sugar and continue mixing until the foam becomes firm and glossy. Carefully fold about a quarter of the foam into the carrot batter to aerate it, then add the rest of the foam, gently mixing with a spatula, using upward motions.