Heat the oven to 350 degrees Fahrenheit. Grease a 10 inch springform pan with oil.

Separate five of the eggs into yolks and whites. Set aside the whites.

In the bowl of an electric mixer fitted with the paddle attachment, beat the five eggs yolks with the two remaining whole eggs.

Add one cup of the sugar, cinnamon, vanilla, lemon zest (if using) and lemon juice. Mix until combined. Stir in the carrots and ground nuts.

In a clean bowl and using a clean whisk attachment, beat the five egg whites to soft peaks. Add remaining two tablespoons of sugar and continue whipping until stiff peaks form.

Gently fold the egg whites into the carrot batter, a little at a time.

Pour batter into the prepared pan and bake for 50 minutes, until a cake tester inserted at the center of the cake comes out clean.

Allow to cool for at least one hour before removing from the pan.