Classic carrot cake

Start whipping the egg whites with a mixer and gradually add half the sugar. Continue whipping until the mixture becomes thick and white.

Pour the second half of the sugar into the bowl with the yolks and beat for about 1-2 minutes.

Grate the carrots and add orange zest to it.

Pour the orange juice and vegetable oil into the same container and mix thoroughly. It's best to use refined oil to avoid any odors in your baked goods.

Combine the resulting carrot mass with the beaten yolks and stir.

Sift wheat flour, baking powder and starch into one bowl.

Add sifted almond flour to the dry ingredients and mix everything.

Gradually fold the resulting dry mixture into the carrot and yolk mixture. First, add half the flour, then gently mix from the bottom up. Then add the remaining half and continue kneading.

Add a couple of spoons of whipped egg whites to the carrot mixture and mix gently.

After this, pour the carrot mixture into the remaining egg whites and carefully knead the dough.

We transfer the resulting dough into a mold and place it in an oven preheated to 160 degrees for about an hour.
It is better not to open the oven for the first 40 minutes, as the sponge cake risks sinking.