Wash, peel and finely grate the carrots. Mix the grated carrots, cinnamon, ground almonds, flour and baking powder together.
Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until foamy and stir in the carrot mixture. Carefully fold in the beaten egg whites so that the mixture still remains airy.
Pour the mixture into a greased springform pan (26 cm) sprinkled with breadcrumbs and bake at 175°C top and bottom heat (165°C convection oven) for approx. 55 minutes. Test with a chopstick.
Leave the cake to cool.
For the frosting, mix the cream cheese, vanilla sugar, icing sugar and lemon juice. Spread on the cooled cake.