Preheat your oven to 180°C (356°F) and prepare a 9-inch springform pan with baking parchment.

Grate about 3 small carrots, totaling approximately ½ lb (250g).

In a large mixing bowl, whisk together 5 medium-sized eggs and ¾ cup of granulated sugar until light and fluffy.

Stir in ½ cup of neutral oil, 1 teaspoon of lemon zest, and 1 teaspoon of vanilla extract.

In another bowl, sift together 1 cup of all-purpose flour, 2 teaspoons of baking powder, a pinch of salt, 1 teaspoon of ground cinnamon, and 1⅓ cups of ground nuts.

Fold the dry ingredients into the wet mixture, then add the grated carrots.

Pour the batter into the prepared pan and smooth the top.

Bake for 45-55 minutes, checking for doneness with a skewer.

Let the cake cool in the pan for about 10 minutes, then make the lemon glaze.

Sift 2 cups of powdered sugar and gradually stir in 3 tablespoons of lemon juice until smooth.

Glaze the cooled cake with the lemon mixture and decorate with marzipan carrots.

Slice and serve with tea or coffee.