For the carrot cake, beat the egg yolks with the sugar until they no longer increase in volume. Then stir in nuts, lemon juice, shredded carrots, rusk flour and baking powder, lastly fold in the egg whites beaten to egg whites.
Bake the cake at 175 degrees for about 50-60 minutes. For the glaze, melt the dark chocolate with the butter, spread over the cooled cake and refrigerate.
Sprinkle white chocolate shavings over the dark glaze and decorate with sugar carrots.