Place partially thawed Birds Eye Julienne Carrots in a food processor and process until finely chopped.
In a large bowl whip egg yolks, sugar and lemon rind until light and creamy. Stir in chopped carrots, almond meal and sifted self-raising flour.
In a separate bowl whip egg whites until stiff peak forms and fold into carrot mixture. Spoon mixture into a greased and baking paper base lined 25cm spring form pan.
Bake in a preheated oven at 180 C for 50-55 minutes. Rest in tin for 10 minutes before turning out onto a serving plate. Dust with icing sugar and serve warm or at room temperature with cream or ice cream.