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1
Heat the oven to 350 degrees.
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2
Coat a 10-inch springform pan with cooking spray.
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3
Separate 5 of the eggs into yolks and whites.
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4
Set aside the whites.
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5
In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 egg yolks with the 2 remaining whole eggs.
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6
Add 1 cup of the sugar, the cinnamon, salt, vanilla and the lemon zest and juice.
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7
Mix in the carrots and hazelnuts or almonds.
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8
In a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy.
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9
Working in batches, gently fold the whites into the carrot batter.
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10
Pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer or cake tester inserted at the center of the cake comes out clean.
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11
Allow to cool for at least 1 hour before unmolding.
