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1
Preheat the oven to 400.
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2
Generously butter and flour a 10-inch springform or fluted cake pan.
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3
Toast the almonds on a rimmed baking sheet for about 8 minutes, or until lightly browned.
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4
Transfer the almonds to a large plate to cool to room temperature.
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5
Reduce the oven temperature to 350.
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6
In a large mixing bowl, using a fork, blend the flour with the baking powder, lemon zest and a pinch of salt.
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7
In a food processor, grind the toasted almonds with the sugar to a fine powder; do not let the nuts turn into a paste.
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8
Add the almond powder to the flour mixture in the bowl.
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9
Add the carrots to the processor and whir until very finely chopped; add them to the bowl.
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10
Add the egg yolks to the bowl and stir until blended.
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11
In a large stainless steel bowl, beat the egg whites with a pinch of salt until they hold firm peaks.
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12
Using a rubber spatula, stir one-third of the egg whites into the carrot mixture to loosen it, then gently fold in the remaining whites until the batter is just blended.
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13
Scrape the batter into the prepared pan and bake for 30 minutes, or until the cake is just set.
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14
Transfer the cake to a rack and let it cool slightly in the pan.
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15
Unmold the cake onto a serving dish.
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16
Just before serving, sift confectioners' sugar over the top.
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17
Serve warm or at room temperature.
