8 ounces grated almonds, blanched or not as you wish
2 tablespoons flour
4 egg whites
2 tablespoons pine nuts
Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour.
Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes.
Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving.