Step 1: Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan with butter or line with parchment paper.
Step 2: In a large bowl, whisk the eggs and sugar together for about 5 minutes until the mixture is light, pale, and has doubled in volume.
Step 3: Gently fold in the finely grated carrots and orange zest using a spatula, being careful not to lose the air in the eggs.
Step 4: Sift together the almond flour, baking powder, cinnamon, and salt. Fold the dry ingredients into the wet mixture until just combined.
Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
Step 6: While the cake is baking, prepare the syrup by combining orange juice, sugar, cloves, and cinnamon in a small saucepan over medium heat.
Step 7: Simmer the syrup for 10-12 minutes until it reduces slightly. Remove from heat and discard the whole cloves and cinnamon stick.
Step 8: Once the cake is out of the oven, use a skewer to poke holes all over the top. Pour the warm syrup over the hot cake immediately.
Step 9: Allow the cake to cool completely in the pan to ensure all the syrup is absorbed before serving.