Prep: 1. Preheat oven to 350 and butter a 9 inch cake pan. 2. Melt butter and set it aside to cool. 3. Zest lemons. 4. Grate carrots. Make: 1. Combine almond flour, 2 tablespoons lemon zest, 2 tablespoons of the sugar, flour, baking powder, and salt. 2. Using an electric mixer, beat together the eggs, almond extract, and the remaining sugar on high speed until pale, foamy, glossy, and thick, about 5 minutes. Reduce the speed to low and add the flour mixture, incorporating it until well mixed. 3. Fold in the cooled melted butter and carrots. 4. Pour into the prepared pan, and bake until pulling away from the sides, 35 to 45 minutes. Let cool completely in the pan. 5. While the cake is cooling, beat the ricotta, yogurt, honey, and remaining lemon zest until smooth. 6. Serve cake with the ricotta cream on the side.