Ingredients:
2 cups ground almonds, or almond meal
6 whole eggs, separated
1 tablespoon freshly squeezed lemon juice
3/4 cup sugar
1 tablespoon good quality unsweetened cocoa
1/2 teaspoon freshly grated ginger
3 cups grated carrots

Instructions:
Preheat oven to 375F.
Grease a 9 inch spring form pan and dust with about 2 tablespoons of the nuts.  Using a mixer, whisk the egg yolks, lemon juice, and 1/2 cup sugar until pale and thick.  Fold in the remaining ground nuts, cocoa, ginger, and carrots.  In a separate, very clean bowl, beat the egg whites until foamy.  Slowly add the remaining sugar and continue to beat until medium-stiff peaks.  In three installments, carefully fold the whites into the carrot mixture then slowly pour into the prepared pan.  Bake for approximately 30 minutes, or until a tester inserted in the center of the cake comes out dry.  Cool completely before unmolding.
Serves: 6