Flourless Carrot Cake

Preheat oven to 350° F with a rack in the middle. Oil a 9-inch springform pan and line it with parchment. Lightly oil the parchment.

Combine the almonds or walnuts and the muscovado sugar in a food processor fitted with the steel blade. Blend until the nuts are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.

In a large bowl, beat the eggs with an electric beater until thick. (You also may use a stand mixer.) Add the turbinado sugar and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.

Scrape the batter into the cake pan. Bake 1 hour until firm to the touch and a toothpick inserted into the center of the cake comes out clean. Remove from oven and allow to cool on a rack for 10 minutes.

Run a knife around the edges of the pan and carefully remove the spring form ring. Allow the cake to cool completely before serving.

The cake keeps well in the fridge for up to 5 days if wrapped well.