• Preheat the oven to 325 F. Butter an 8 x 8 square baking pan/dish. Line it with parchment paper.
• In a bowl, combine the gluten-free flour, baking soda, cinnamon and nutmeg. Set aside.
• Beat the egg yolks, sugar and maple syrup until thick and creamy. You may occasionally have to scrape the sides of the bowl. Stir in the lemon zest.
• Transfer the egg mixture to another large bowl. Stir in the grated carrots, ground almonds, and gluten-free flour mixture.
• Beat the egg whites until soft peaks form. In two batches, fold in the egg whites into the carrot mixture.
• Pour the mixture into the prepared pan/dish.
• Bake the cake for about 1 hour or until top is golden and springs back when you press it lightly.
• Let the cake stand for about 10-15 minutes. Transfer to a wire rack and cool completely.
• In the meantime, make the frosting.

For the frosting

• Beat the cream cheese and butter in a mixing bowl until light and fluffy. Gradually stir in the icing/confectioner’s sugar and the lemon juice. Mix just until everything is combined and has reached a smooth consistency.
• When the cake has fully cooled, frost it. Generously spread the frosting all over the cake. You may have a few tablespoons left-over.
• The photo shows quite a thick frosting and I took the liberty of making it that way since the cake is pretty thick and since it’s also gluten-free – quite dense.
• The light and fluffy, creamy frosting provide a great contrast of textures and flavors and so the cake warranted a thicker frosting, at least in our opinion. Feel free to halve the recipe if you prefer a slightly thinner frosting.