Separate the eggs. Peel and grate the carrots. Wash and grate the lemon for the zest.
In one bowl, mix the egg yolks, sugar, lemon zest, grated carrots, ground almonds, cornflour and cinnamon to a coarse paste. An electric mixer or food processor is best for this job.
In another bowl, whisk the egg whites until soft peaks form.
Fold the whisked egg whites into the carrot mixture with a large metal spoon.
Butter a 23cm loose-bottomed round cake tin and line the bottom with baking parchment.
Pour in the cake mixture. Bake in the oven for 1 hour.
Take the cake out of the oven. Leave it to cool in the tin for 5 minutes then turn out, peel the parchment off and finish cooling ideally on a wire rack or large dish.
Recipe Notes
This is such an easy recipe for carrot cake it's bound to become a regular bake!