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1
Heat the oven to 350 degrees with a rack in the middle.
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2
Oil a 9-inch springform pan, and line it with parchment.
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3
Lightly oil the parchment.
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4
Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade.
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5
Blend until the almonds are finely ground.
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6
Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
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7
Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater.
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8
Add the organic sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula.
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9
Beat in the vanilla.
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10
Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
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11
Scrape the batter into the prepared cake pan.
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12
Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan.
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13
A toothpick inserted into the center of the cake should come out clean.
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14
Remove from the heat, and allow to cool on a rack for 10 minutes.
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15
Run a knife around the edges of the pan, and carefully remove the spring form ring.
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16
Allow the cake to cool completely, then wrap tightly in plastic.
