For the carrot cake, separate the eggs and beat the egg whites with a little salt until stiff. Peel the carrots and grate finely. Mix the yolks, hazelnuts, carrots, sugar and lemon juice with a mixer.
Then add the flour with baking powder. Finally, fold in the egg whites. Pour into a round baking pan and bake in a preheated oven at 180 °C for about 40 minutes.
Then turn the carrot cake out of the pan and let it cool down.
Preparation Tip:
Frost the carrot cake as desired and sprinkle with chopped nuts.