Italian Carrot Cake with Honey Frosting

Peel the carrots and grate them finely. Separate the eggs: put the egg yolks into a large mixing bowl, and the egg whites into a tall mixing container. Line a springform pan (Ø 22 cm) with baking paper and preheat the oven to 170 °C top/bottom heat.

Add 90 g of cane sugar to the egg yolks and beat with a hand mixer until the mixture is light and has roughly doubled in volume. Stir in the grated carrots and ground almonds. Sieve the spelt flour, baking powder, and a pinch of salt over it and mix everything into a compact dough.

Beat the egg whites with a pinch of salt until almost stiff. Then gradually sprinkle in the remaining 30 g of cane sugar and continue beating until the egg whites are firm and glossy. Carefully stir about a quarter of the egg whites into the carrot dough to loosen it. Then gently fold in the remaining egg whites.