1 cup shredded carrots
1 ¼ cups butter, soft
5 eggs, separated
1 1/2 teaspoons orange zest
5/8 cup ground almonds
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons cinnamon
¼ teaspoons ground clove
¼ teaspoons ground nutmeg
1 teaspoons ground ginger
½ teaspoons salt
5/8 cups brown sugar
2 vanilla beans
3/8 cup sorghum flour, super fine 

1. Preheat oven to 350F
2. Separate egg yolks and egg whites in two different metal bowls.
3. In another metal bowl add egg yolks, soft butter, sugar and whisk well for about 1 minute, until creamy.
4. Add shredded carrots, vanilla beans, orange zest, sorghum flour, ground almonds, baking soda, baking powder and salt. Mix well and place to the side for later use.
5. Whisk egg whites until stiff and fluffy. Add egg whites to the carrot mixture and fold carefully.
6. Then split the mixture in to two well-buttered, 9-inch inch cake rings.
7. Place in to the oven at 350F for 14016 minute on a low setting.  
8. When done, let cool before icing the cake.
9. When cold, add 10 oz of whipped mascarpone cream icing on the bottom layer then place the second layer on top add 10 oz more of the icing.
10. Dust with cinnamon powder and let it cool down before cutting the cake.