Preheat the oven to 180°C/Gas 4.
Whisk together the egg yolks, honey and lemon zest and lemon juice until frothy. Stir in the carrots, hazelnuts, spices, flour, salt and baking powder.
Whisk the egg whites until stiff, and then fold into the cake mixture.
Transfer to a 15cm round cake tin and bake for 20-25 minutes or until risen and golden and firm to the touch.
Allow to cool in the tin.
Taken from Mosimann’s Fresh
© Anton Mosimann