Italian Carrot Cake (Torta di Carote)

Ingredients

• unsalted butter for coating the pan
• 2/3 cup flour all-purpose
• 2 1/2 teaspoons baking powder
• 2 cups blanched almond flour
• 1 1/4 cups granulated sugar
• 5 large egg yolks
• 3 cups shredded carrots from about 4 medium carrots, 11 ounces after shredding
• 1 teaspoon vanilla extract
• 5 large egg whites
• 1/4 teaspoon salt
• 1 cup mascarpone cheese
• 2 tablespoons powdered sugar plus more for sifting
• 1 Orange medium, for zesting, optional

Nutrition

• Calories : 390 calories
• Carbohydrate : 50 grams
• Cholesterol : 130 milligrams
• Fat : 18 grams
• Fiber : 5 grams
• Protein : 11 grams
• SaturatedFat : 4.5 grams
• Sodium : 320 milligrams
• Sugar : 33 grams