Grease and flour a springform cake tin. Preheat oven to 180 degrees C.
Beat the egg yolks and sugar together until fluffy, then beat in (in order) lemon juice, lemon zest, carrots, almond meal and flour mixed with baking powder and salt.
Beat egg whites until stiff and fold into the batter. Pour batter into tin and bake 40-50 minutes.
Let cool on a wire rack. Combine the icing sugar and lemon juice and coat cake with the icing. Garnish with marzipan carrots!