Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
Stir in carrots and vanilla.
Using clean, dry beaters, beat whites with salt until soft peaks form.
Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
Combine almonds, 3 tablespoons cake meal and cinnamon.
Fold gently into egg mixture.
Turn into prepared pan, smoothing top.
Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
Cool completely in pan onrack.
Remove springform before serving.
