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Place chopped nuts on a baking sheet
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Roast nuts for 8 - 10 minutes until lightly toasted
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Combine almond flour, baking soda, and spices in a small mixing bowl
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Whip egg whites until stiff and set aside
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Add egg yolks, lemon juice, honey, and yogurt to a large mixing bowl
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Mix with an electric, or stand, mixer at medium speed for a minute until well combined
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Stir in dry ingredients
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Mix at low speed until just combined
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Stir in carrots, nuts, and raisins
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Gently fold in whipped egg whites
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Line the bottom of a 9 inch round or square cake pan with parchment paper. The easiest way to do this is to place the pan on a piece of parchment paper, trace the pan with a pan and then cut inside the ink to make the shape of the pan
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Butter the sides of the pan not covered by the parchment paper
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Pour cake batter into pan
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Bake in 350 degree oven for 25 - 30 minutes, until toothpick inserted in center comes out clean
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Cool completely in pan on wire rack - about 30 minutes
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Use a butter knife to gently loosen the cake from the sides of the pan and then turn upside down on to a serving plate
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Frost with yogurt frosting and drizzle with caramel sauce