Preheat oven to 325.
Grease an 8-inch springform pan with butter and dust with flour; set aside.
In your mixer's bowl combine egg whites and tartar; beat at high speed until soft peaks form.
Add 2 tablespoons sugar and continue to beat until stiff peaks form; set aside.
In a separate large mixing bowl, combine 1 cup sugar, egg yolks, orange zest, cinnamon, salt and vanilla; beat at medium-high speed until incorporated and light in color; about 2 to 3 minutes.
Using a spatula, fold in grated carrots and a third of the egg whites mixture; fold until thoroughly combined.
Fold in the remaining egg whites and almond flour; continue to fold until incorporated.
Pour batter into previously prepared cake pan.
Bake for 45 minutes, or until golden brown and the cake starts to pull away from the sides.
Transfer to a rack and cool completely.
In the meantime, prepare the frosting.
With mixer on medium speed, beat heavy cream until stiff peaks form.
In separate bowl, combine mascarpone cheese and powdered sugar; beat until smooth.
Gently fold whipped cream into mascarpone mixture; continue to fold until completely incorporated.
Spread over cooled cake.