Tried this yesterday, a new-to-me recipe. DH just finished polishing off the
last crumbs. Thought I'd post here for those who are gluten or lactose
intolerant.

Secret No-shortening Carrot Cake
3 carrots, peeled and grated
200 grams almonds, ground (about 7 oz)
4 medium eggs, separated
2 dl sugar (about 2/3 cup)
2 Tbsp flour (or substitute corn starch)
peel of 1 lemon
1 tsp cinnamon
1tsp baking powder

Beat egg yolks and sugar until fluffy. Add almonds and carrots. Stir in
flour, baking powder, lemon peel and cinnamon. Beat egg whites in another
bowl until stiff peaks form; fold into batter. Bake in a greased and floured
round cake pan at 175 C (350 F) for 40-50 minutes. The cake will be a little
sticky when done. Cool completely. Frost with icing made from the juice of 1
lemon plus enough powdered sugar to thicken. (I baked this in an 8" square
pan lined with baking paper.)

Roberta in D