1. Preheat the oven to 180°C, gas 4. Line a 25 x 35 cm baking tin with baking paper.
2. Peel and finely grate the carrots.
3. Separate the eggs. Beat the egg yolks and sugar in a food processor until frothy. Add the lemon zest.
4. Mix the flour and baking powder and fold into the egg mixture. Add the grated carrots, walnuts and almonds and mix everything together. Beat the egg whites with salt until stiff and fold in.
5. Pour the batter into the tin, spread level and bake for 35-40 minutes until golden and a skewer inserted into the centre comes out clean.
6. Remove and leave to cool slightly in the tin. Turn out and leave to cool completely on a wire rack.
For the Icing
1. Beat the cream cheese with the butter and vanilla seeds with an electric whisk for 5 minutes.
2. Gradually add the icing sugar, whisking until spreadable.
3. Spread the icing over the cake. Sprinkle with walnuts and lemon zest.
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