HAZELNUT-CARROT CAKE
Steps:
- 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.
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