Whisk the eggs yolks with sugar until triple the volume, then add one at the time, butter, almonds, grappa or rum, lemon zest, yeast, and salt. Fold in the egg white meringue.
Combine flour and carrots together and stir into batter gently. Pour into a cake pan that has been buttered and dusted with flour and bake for 45 minutes.
Serve with a good amount of dusted powder sugar.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/04/the-joys-of-andrea-frizzi-and-il-posto/