Carrot Almond Cake

This "cake" is dense and not real sweet.  It needs a day to "age" in the fridge.  The honeyed syrup needs time to soak into the cake.

4 eggs
1/2 cup vegetable oil
1/2 cup sugar
2 cups grated carrots
1/4 tsp salt
1 tsp baking soda
2 cups all purpose flour
1 tsp orange zest
1 Tbl brandy
1 cup ground almonds
1/2 cup water
1/2 cup sugar (for the syrup)
3 inch piece of orange rind
1/2 cup honey

Beat the eggs, oil and sugar until light and thick.
Stir in the carrots, salt, baking soda, orange zest, and brandy. Combine well.
Add the flour, a little at a time, combining well.
Stir in the ground almonds.
Pour the mixture in a 10" round baking pan lined with parchment.  Bake for 40 - 50 minutes at 350F.

Meanwhile, make the syrup by combining the water, sugar and orange rind in a small saucepan. Bring the mixture to a boil and simmer for 20 minutes.
Add the honey and let the mixture cool.
When the cake is done, let cool for about 10 minutes and the poke holes in the cake with a wooden skewer. Spread the syrup over the cake and cool completely.
Remove the cake from the pan, cover and refrigerate at least 24 hours before serving.
Serve with sweetened whipped cream.