1 In the bowl of a food processor, mix the egg yolks and sugar together until they turn into a light and foamy mixture.
2 Add the finely grated lemon peel, flour, salt, ground almonds, chopped pecans, spices and pulse the food processor until everything is well combined.
3 Next, add the finely grated carrots and lemon juice and pulse the food processor again for a few moments until everything is well combined. (As the mixture is quite dense, it’s better to use a food processor for these steps rather than hand mixing. However, hand mixing is still an option.) Finally, add the dried cranberries.
4 Beat the egg whites until they form stiff peaks and gently fold them into the previous mixture.
5 Generously butter a springform pan (if possible) or a loaf pan, pour in the mixture, then bake in a preheated oven at 180°C for 40 to 50 minutes (depending on your oven). Once the cake is fully baked, remove it from the oven and let it cool on a wire rack.
Final Touch: Beat the softened butter with the powdered sugar and lemon extract. Then, add the cream cheese, and mix just enough to combine everything together without making the mixture too liquid. Spread the icing over the carrot cake, then place the cake in the refrigerator for at least 12 hours before serving. Note that Cream Cheese icing is always softer than regular egg white icing.