Mix the eggs, sugar, oil and cinnamon with the mixer. Add the carrots and almonds. Mix the flour and baking powder, stir in as well. Pour the dough into a greased springform pan, bake at 180 ° C top / bottom heat for 40 - 50 minutes. You should do a chopstick test and take into account experience with your own oven.
For the frosting, mix the cream cheese and lemon juice with the mixer on a low setting until smooth. Sprinkle in the powdered sugar and vanilla sugar.
After baking, let the cake cool down. Apply the frosting all around with the brush palette.