This supermoist, dairy-free, gluten-free almond cake has a lot going for it. The cake is flavored with a bit of lemon zest and finely grated carrots that seem to melt into the cake, adding moisture and a pleasantly chewy texture. The tangy lemon glaze and toasted almonds dress it up visually and add a crunch to each bite, but the cake is also delicious with just a simple dusting of powdered sugar. This cake keeps well at room temperature, so feel free to bake it the day before you plan to serve it and glaze it when you’re ready to enjoy it. If making this for Passover, you can seek out baking powder that is kosher for Passover.
