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Process lemon peel and sugar until lemon is in tiny pieces.
Remove lemon/sugar. Add the carrots to the work bowl and
shred. Remove carrots from the bowl. Return lemon sugar
to bowl and add the butter or oil, the eggs and vanilla. Add
the nuts, pulse on and off for a few minutes.
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Add the flour, baking powder, soda, salt, cinnamon, mace
and nutmeg. Pulse on and off until blended just until flour
disappears. Scrape down the sides of the bowl with a
rubber scraper. Add the carrots, and pulse on and off until
the shreds disappear. Add batter to bundt pan and bake for
55 to 60 minutes or until a toothpick inserted in the middle
of the cake comes clean.
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