This paleo carrot cake is light and fluffy, full of sweet bright carrot and golden raisins. Perfect for dessert or even brunch! This recipe doubles easily and bakes at the same temperature and time in a 9-inch springform pan.
Preheat oven to 300°F. Grease a 7-inch springform pan.
Using an electric mixer on medium-high speed, beat egg yolks and sweetener until they become thick, pale yellow in color and increase to three times the original volume, 5–10 minutes. Add vanilla and blend well.
In a separate bowl, whisk almond flour, cinnamon and ginger. Mix egg yolk mixture into the flour mixture. Stir well. Next, add carrots and raisins and mix well to combine.
In a clean mixing bowl, whip egg whites on medium high speed until they form stiff peaks, about 5 minutes.
Gently mix in one quarter of the whipped egg whites into the batter. Once mixed, gently fold in the remaining egg whites, being careful not to deflate them.
Gently pour the batter into prepared pan. Carefully even out the batter. Bake 30 minutes, then increase the oven temperature to 325°F and bake an additional 15–20 minutes, or until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently pressed. Allow the cake to cool 10 minutes in the pan on a wire rack.
Carefully run a knife around edge of the pan to make sure the cake releases cleanly. Remove the outer ring and allow the cake to cool completely.
