Preheat oven to 180C and find square non-stick tin. Separate eggs into two bowls. Beat yolks and sugar together and add the grated carrots. Add almonds, lemon rind, rice flour and baking powder and mix well.
Beat egg whites until stiff. Fold carefully into mix and put in tin. Bake for 45mins or until a knife comes out clean.
Beat cream cheese icing ingredients together and top cake.
Forkchop