Preheat the oven to 160 degrees C /320 degrees F [fan oven] – non fan oven 180 degrees C/350 degrees.
Grease with butter, a 23 cm spring form pan and line the bottom with baking paper.
Separate the Egg yolks from the egg whites. Place each in a separate mixing bowl.
In the mixing bowl with the egg yolks, add the sweetener and lemon zest.
Whisk the egg yolks, sweetener and lemon zest together with an electric hand beater until it turns from a bright shiny yellow to a dull matt yellow (approx. 60 to 90 seconds)
To the egg yolk mixture, add the grated carrot, almond meal and spices. Mix to combine.
Next, add the arrowroot, cream of tartar and bicarb and mix to combine.
With clean beaters, whisk the egg whites together until it turns white and peaks start to form.
Gently mix the egg whites into the carrot mix. Don’t over mix or mix roughly as this will make the cake tough.
Pour cake batter into prepared spring form tin. 160 degrees C /320 degrees F [fan oven] – non fan oven 180 degrees C/350 degrees.
After 10 minutes, reduce oven heat to 130 degrees C/265 degrees C [fan forced oven] or 150 degrees C/200 degrees F [non fan oven] and bake for 1 hour.
Insert cake skewer to test that it comes out clean
Set to cool in tin for 15 minutes, then take out and place onto a wire rack to cool completely.
Frosting: Mix together all ingredients with an electric beater or in a food processor until smooth. Using a spoon to spread over the frosting on top and sides.
Store in an air tight container in the fridge for 4 days.