In a food processor, pulse almonds with zest of 2 lemons and 2 tablespoons of sugar. Butter the bottom and sides of a 9 inch springform pan and dust with a bit of the almond mixture. Set rest of almond mixture aside.
In a medium sized bowl, sift together flour, baking powder, and salt.
Using a electric mixer, beat together eggs and the remainder of the sugar on high speed until the mixture is foamy and thick, about 5 minutes. Reduce the speed to low and add in the almond mixture, the flour mixture, and almond extract. Mix on low just until well integrated.
Pour in the cooled butter and carrots and fold in until well mixed.
Scrape the batter into the buttered pan and put into the center of the oven. Reduce the temperature to 350 and bake for 40-45 minutes, until cake is springy and lightly browned.
Let the cake cool completely before removing the springform.
While cooling, make the ricotta cream. Mix together ricotta, sour cream, honey, and remaining lemon zest in a medium sized bowl.
Before serving, dust the cake with confectioners' sugar and serve with sauce.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/12/16/carrot-almond-cake-ricotta-cream/