Preheat oven to 375F.
Gather all the ingredients and have them ready to go as you need them.
Line the bottom of the cake pan(s) with parchment paper (see note 1).
In a medium bowl, whip the egg yolks and honey to the ribbon stage. Fold in the carrots (including the juice), rum, and vanilla.
Next fold in the almond flour.
Whip the egg whites to soft peaks, while adding granulated sugar very slowly while whipping.
Carefully fold the egg white mixture into the egg-yolk-carrot mixture.
Pour the batter into the prepared cake pan(s). If using two cake pans, make sure that the batter is divided evenly between the two.
Bake at 375F for 10 minutes.
Without opening the oven, lower the temperature to 350°F and continue baking for about 30 minutes longer, or until a wooden stick comes out clean (see note 2).
Remove the cake(s) from the oven and let cool for 10 to 15 minutes inside the cake pan(s) on a cooling rack at room temperature.
Run a knife around the inside perimeter of the cake pan(s) and remove the cake(s) by inverting them onto a flat surface (cardboard, cutting board, etc). Immediately flip them back right-side up. Let them cool completely.
Meanwhile, prepare the cream cheese frosting by mixing all of the ingredients in a small bowl. I like my cream cheese frosting for this cake to be fairly stiff so I don't add much cream or milk to it, maybe a teaspoon if the cream cheese is too stiff to begin with. It works better for a tall cake to keep the layers together when slicing and plating. For a shorter cake, it doesn't matter so you can make whatever consistency you want for your frosting.
When the cakes are completely cooled, spread half of the cream cheese frosting evenly on top of one of the cakes. Set the other cake on top and gently press down while making a gentle twisting motion left to right. This will ensure that the layers stick together when slicing and serving. Spread the rest of the frosting on top and sprinkle with the chopped roasted almonds.
If making a single layer cake, spread all of the cream cheese frosting evenly on top of the carrot cake, then sprinkle with the almonds.
Cut into the desired number of slices and serve. I find that this cake is fairly rich so it can make 12 servings just fine.