6 Eggs
1 Cup Chelsea White Sugar
Finely grated rind and juice of 1 Lemon
3/4 Cup fine dry Bread Crumbs
1 2/3 Cup finely grated unblanched Almonds
1 Cup Grated Carrots, firmly packed
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves or Ginger

LEMON GLAZE ICING:
2 Cups Chelsea Icing Sugar, sifted
2 Teaspoons Lemon Juice
A Little Hot Water (2-3 Tablespoons)

1 : Separate the eggs and beat the yolks with an electric mixer until they are thick. Gradually beat in the Chelsea White Sugar and the lemon rind and juice.
2 : In a separate bowl beat the egg whites until stiff.
3 : Add the breadcrumbs, grated carrot, almonds and spices to the yolk mixture and then fold in the stiffly beaten egg whites.
4 : Pour the batter into a 20cm springform tin, buttered and lined with greased paper and bake the cake in a moderate oven 350oF (180oC) for 50-60 mins. or until done when tested.
5 : Let the cake cool in the tin and then remove and ice it with lemon icing made by mixing enough hot water into the Chelsea Icing Sugar and lemon juice to make a smooth and spreadable glaze.