1. Preheat oven to 160 degrees celsius. Grease and line a cake tin.
2. Sift the flour, baking powder, bicarb of soda and spices into a bowl. Add almond meal, sugar, carrot, egg yolks and half the walnuts. Mix well.
3. Using an electric mixer or whisk beat egg whites to form stiff peaks. Fold into carrot mixture. Pour into pan. Bake for 45-55 minutes or until a skewer comes out clean.
4. Make the frosting by beating the ricotta, lemon juice and agave syrup until combined. Stir through the coconut and refrigerate for 15 minutes.
5. Once cake is cooled, spread the icing over. Sprinkle with remaining walnuts and pomegranate seeds and serve!

* Gluten Free option Replace spelt flour with half rice flour, half buckwheat flour or any other gluten free flour option.