Separate eggs into yolks and whites. Set whites aside.
Beat egg yolks with sugar and vanilla for about 5-7 minutes, until mousse-like.
Add carrots, ground almonds, lemon juice. Stir. Add flour and baking powder.
Beat egg whites until white and fluffy. You can add a spoonful of sugar for consistency.
Fold carrot flour mixture into egg whites mixture with a spatula.
Pour batter into a buttered cake pan. 180-200 degrees Celsius for about 42 minutes.
250 g powdered acucar, 2-3 tbsp lemon juice.
250 g powdered, 1 tbsp water, 1-2 tbsp kirsch