Tom and I have been arguing for years. We both love carrot cake, you see, and we argue about whether his mom's carrot cake is better than my mamma's. As he doesn't cook (at all), the carrot cake we eat is made (by me) following my mamma's recipe, which has no fats, hardly any flour, and lots of everything else. Above all, it's delicious. He must agree (though he doesn't confess it openly), since a carrot cake doesn't last very long in our house.
My Mamma's Carrot Cake
1 cup + 1 tbsp (180 gr) sugar
3 cups (300 gr) grated carrots
4 eggs, separated
2 1/2 (250 gr) cups ground almonds
1 cup (50 gr) flour
2 tbsp (6 gr) baking powder
For the frosting: powdered sugar and a little lemon juice
Beat egg whites until foamy.
Beat egg yolks and sugar together until creamy.
Add carrots, flour, baking powder, almonds, and lemon juice (and zest if the lemon is organically grown).
Fold in beaten egg whites.
Pour mixture in a greased baking tin (sprinkled with a little flour so that the cake will come out easier)
Bake at 300-360F (150-180C) for 50-60 minutes. Test for doneness by inserting a sharp knife - it should come out clean
PS I bought those little marzipan carrots when we went here - they sold all sorts of amazing little marzipan cake decorations.