Cream cheese frosting
1.Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) square cake pan; line base with baking paper.
2.Beat egg yolks, rind and sugar in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl; stir in carrot, ground almonds and sifted flour.
3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into carrot mixture, in two batches. Pour mixture into pan.
4.Bake cake about 1¼ hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Meanwhile, make cream cheese frosting. Beat cream cheese and butter in small bowl with electric mixer until light and fluffy; gradually beat in icing sugar and juice.
6.Spread cold cake with frosting; sprinkle with slivered almonds.