Ingredients
6 eggs, separated
350g sugar
400g chopped hazelnuts
400g carrots
100g sifted flour
1.5 teaspoons baking powder
some vanilla extract
about one cup chocolate chips (optional)
Preparation
Preheat oven to 375 degrees Fahrenheit.
Grease a Bundt-Cake pan and dust with flour, tapping out excess flour.
Finely pulverize chopped hazelnuts in a food processor. Peel and grate carrots. Combine carrots and hazelnuts with flour, baking powder, vanilla extract, sugar and egg yolks. Add chocolate chips, if using.
Beat egg-whites to stiff peaks and gently fold into batter.
Transfer batter into cake pan.
Bake for approximately 1 hour or until a toothpick inserted in the center comes out clean. Let cool, then turn out onto a rack. Glaze with your favorite chocolate frosting, chocolate icing or chocolate glaze.
