Add the egg yolks and sugar to a bowl and beat with a hand mixer until light and fluffy.
With a rubber spatula, fold the almonds and grated carrots into the egg yolk-sugar mixture; fold the flour mixture in.
In a separate bowl, combine the egg whites and a pinch of salt and beat to stiff peaks with a hand mixer. Fold the egg whites into the batter in three additions. Pour the batter into the prepared pan and bake until golden, about 1 hour. (Carrot cakes tend to be very moist, even when fully baked; so the toothpick test is unreliable. Color is a better indicator of doneness.)