Instructions

1. 1
   Preheat the oven to 350°F.
2. 2
   Grease the bottom of an 8-inch springform pan, and lightly dust with almond meal.
3. 3
   Whip egg yolks and brown sugar in a large bowl with an electric mixer until thick and light (about 5 minutes). A slowly-dissolving ribbon should form when the beaters are lifted.
4. 4
   Stir in carrots and vanilla.
5. 5
   Clean and dry the beater. Whip the egg whites with the salt until soft peaks form.
6. 6
   Gradually add the granulated sugar and beat until the egg whites make firm peaks.
7. 7
   Gently fold the whites into the egg yolk mixture.
8. 8
   Combine the almonds, matzo meal, and cinnamon. Fold gently into the egg mixture.
9. 9
   Turn the batter into prepared pan, smoothing the top.
10. 10
    Bake until tester comes out clean (about 1 hour).
11. 11
    Immediately run a knife around the edges, then leave to cool in the pan on a rack.
12. 12
    Remove from the springform pan.