Grease a cake tin with a little oil and line the base with a strip of baking paper the same length as the base. In a bowl, beat the softened butter with 100 g sugar, the salt and the egg yolks using a hand mixer until light and fluffy.

Beat the egg whites until stiff, gradually folding in the 4 ½ tablespoons of sugar.

Peel the carrots, grate them finely and fold them into the butter mixture together with the hazelnuts, flour, baking powder, lemon zest, ginger and the spices. Gently fold in the beaten egg whites using a spatula.

Pour the batter into the cake tin and bake in the oven at 170 degrees (top and bottom heat) for 65–75 minutes, then remove and leave to cool.

Dust with icing sugar before serving.