Cake – 2 large eggs, separated to yolks and white – 10 1/2 tablespoons (150 g) unsalted butter, softened – 1/2 cup (100 g) white granulated sugar – 1/4 cup (50 g) light brown sugar – 1/2 cup (120 ml) fresh orange juice – 1 tablespoon orange zest – 1/2 teaspoon fine sea salt – 1 teaspoon vanilla extract – 1 teaspoon orange blossom water, optional – 11 oz (320 g) carrots, ends trimmed, finely grated (about 2 cups grated) – 1 3/4 cups (225 g) all-purpose flour – 1 cup (110 g) almond meal – 2 teaspoons baking powder – 1 teaspoon baking soda Frosting – 1/2 heaping cup (150 g) creme fraiche – 6 tablespoons (90 g) mascarpone cheese – 1/4 cup (40 g) powdered sugar, plus more to taste – 1 teaspoon vanilla bean paste – 1 teaspoon orange blossom water