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1
Preheat the oven to 350.
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2
Grease and flour two 9-by-2-inch round cake pans.
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3
In a medium bowl, sift together the flour, baking powder, cocoa, baking soda, cinnamon and nutmeg.
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4
In a food processor, finely chop the carrots; scrape the carrots into a large bowl.
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5
Using an electric mixer, beat in the sugar and salt.
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6
Add the eggs, 1 at a time, and beat at low speed until blended.
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7
Gradually beat in the oil.
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8
Beat in the dry ingredients just until the batter is blended, scraping the sides and bottom of the bowl while mixing.
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9
Pour the batter into the prepared pans and bake for 40 to 45 minutes, or until a tester inserted in the center of the layer cakes comes out clean.
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10
Transfer the pans to a rack and let the layers cool completely.
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11
In a medium bowl, combine the sugar, lemon juice, lemon zest and salt and mix at low speed until the sugar is dissolved.
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12
Add the mascarpone and beat at low speed until creamy; do not overbeat.
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13
Unmold the layer cakes and center 1 of the layers on a platter.
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14
Spread half of the mascarpone frosting on top, leaving a 1/2-inch border around the edge.
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15
Top with the remaining cake layer and spread the remaining mascarpone frosting on the top.
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16
Garnish with the toasted almonds and lemon zest and serve at room temperature.
