- 8 ounces sliced almonds
- 1 cup granulated sugar
- 3 egg yolks
- 3 large egg whites
Grease a 9-inch round cake pan and line bottom with a round of parchment paper.In a shallow baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and let them cool completly.
In a bowl with an electric mixer beat together yolks with granulated sugar until light and fluffy. Add extracts, and zest and beat until combined well.
In another bowl stir together ground nuts, flour, baking powder, cinnamon and a pinch salt. Beat nut mixture into yolks mixture and beat in carrots.
In a clean bowl beat whites until they just hold stiff peaks. Stir about one third whites into batter to lighten and fold in remaining whites gently but thoroughly until just combined.
Pour batter into cake pan and smooth top.