For the carrot cake, beat the egg yolks with the sugar and spices until very foamy, mix the dry ingredients and stir in well together with the carrots.
Beat the egg whites with the baking sugar until stiff and fold into the batter. Either grease the bottom of a springform pan or cover it with baking paper, pour in the batter and bake at 190 °C for about 55 minutes.
Turn the pan out onto a cooling rack to cool. Brush the cake well with the warmed jelly to bind all the crumbs.
Mix the powdered sugar and lemon juice well, but be careful not to stir in any air, and glaze the cake with it.