Gluten-free carrot cake

Ingredients:

Cupcake

• 2 cups almond flour
• 0.5 cup kosher potato starch
• 1 teaspoon finely grated orange zest
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 0.5 tsp coarse salt
• 2 cups grated carrots (3-4 large carrots)
• 2 large eggs + 3 egg yolks
• 1 and 1/4 cups granulated sugar
• Cooking spray

Glaze

• 1 cup powdered sugar
• 1 tbsp + 2 tsp freshly squeezed orange juice
• 1 vanilla bean, split lengthwise and seeds scraped out (optional)
• A pinch of coarse salt

Preparation:

1. Preheat oven to 375°F (190°C) and spray a 10-inch (25cm) cake pan with a hole in the center with cooking spray.
2. Bake a cupcake:
   
   In a large bowl, combine the almond flour, potato starch, orange zest, cinnamon, ginger, and salt; add the carrots. In another large bowl, combine the whole eggs with 1 cup of granulated sugar. Beat with a mixer on medium speed until thick and pale, about 3 minutes. Gently fold in the carrot mixture.
3. Place the egg whites in another large bowl and beat with a mixer on medium speed until foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, about 6-8 minutes more. Gently fold the beaten egg whites into the carrot mixture in 3 additions until fully incorporated.
4. Transfer the batter to the prepared cake pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25-30 minutes.
5. Transfer to a wire rack and let cool completely in the pan, then invert the cake onto a serving plate.
   
   Prepare the glaze:
   
   Combine powdered sugar, orange juice, vanilla seeds, and salt in a bowl. Drizzle the glaze over the cake and let it set slightly before serving.