In the bowl of a food processor, stir the egg yolks and sugar until they turn white and become frothy.
Add the finely grated lemon zest, then the flour, salt, ground almonds and chopped pecans, spices. Operate the robot by blows to mix everything well.
Then add the very finely grated carrots and finally the lemon juice, mix for a few more moments with the robot to homogenize everything (the dough being quite compact, it is better to do all these operations with a robot, but you can also work by hand ). Add the dried cranberries last.
Whisk the egg whites and gently incorporate them into the previous preparation.
Generously butter a missed pan (if possible with a removable bottom, and preferably a cake pan). Pour the preparation into it. Bake and cook at 180 ° C for 40 to 50 minutes (depends on the ovens ...). When the cake is cooked, unmold it on a wire rack and let it cool completely.
Work the soft butter with the icing sugar and the lemon extract. Add the cream cheese. Whisk a little to homogenize everything, but not too long, so as not to make the preparation too liquid. Spread the frosting on the carrot cake and allow to harden in the refrigerator at least 12 hours before tasting. Note that Cream Cheese frosting is always softer than ordinary egg white frosting
